Banana Split Sundae Cookies Recipes

BANANA SPLIT SUNDAE CAKE

Steps:

• For the banana ice cream cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• Melt the butter in a medium skillet over medium heat until nutty brown. Immediately remove from the heat and reserve.
• Whisk the flour with the baking soda and salt in a medium bowl. Vigorously whisk the bananas with the browned butter in a large bowl until very well combined and creamy. Whisk the egg, brown sugar, granulated sugar and vanilla into the banana mixture until smooth.
• Fold the flour mixture into the banana mixture with a rubber spatula until well combined. Pour the batter into the prepared pan and spread to cover completely; the layer will be thin. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool completely on a rack, about 1 hour.
• Spread the ice cream evenly over the banana cake with a rubber spatula. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. (Yield: 1 2/3 cups.)
• For the caramelized bananas: Remove the cake from the freezer and let stand at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter is completely melted, place the banana pieces cut-sides down in one layer in the pan. When they are nicely browned, after 4 to 5 minutes, flip the bananas. Cook until the other sides are browned and the bananas have softened, 2 to 3 minutes. Transfer to a bowl.
• To serve, place desired toppings in bowls. Cut squares of the banana cake and divide among serving bowls. Let each person build a sundae with the chocolate sauce, caramelized bananas, and additional toppings.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

BANANA SPLIT SUNDAE COOKIES

Steps:

• Preheat oven to 350°F.
• Beat margarine and sugar in bowl until creamy.
• Add bananas, eggs and vanilla; beat well.
• In another bowl, combine oats, flour, baking soda, salt and chocolate chips.
• Add to banana mix. Mix well.
• Drop by 1/4 cupfuls onto ungreased cookie sheet, 3 inches apart.
• Spread dough into 3 inch (or more) circles.
• Bake at 350°F 14 to 16 minutes, until edges are light golden color.
• Cool 1 min on sheet; remove to wire rack and cool completely.
• Store loosely covered at room temperature.
• Top with ice cream and topping.

CARAMELIZED BANANA SPLIT SUNDAE

Steps:

• In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
• Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
• Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.

BANANA SPLIT

Steps:

• In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
• Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve.

BANANA SUNDAE DESSERT

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

BANANA SPLIT COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
• In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.

BANANA SPLIT SUNDAE

Steps:

• First, lay a banana, cut lengthwise down the middle in the bottom of a small bowl.
• Scoop out ice cream into bowl on top of banana.
• Top one side of ice cream with pineapple topping, & the other side with the strawberry topping.
• Drizzle with both chocolate and caramel syrups.
• Sprinkle pecans all over the sundae.
• Lastly, top sundae with cool whip and enjoy.

BANANA SPLIT SUPREME

Steps:

• In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely., Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight. , Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.