Butterfinger Banana Split Recipes

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BUTTERFINGER BANANA CAKE



Butterfinger Banana Cake image

Banana and Nestlé Butterfinger candy add to the flavor and moistness of this delicious cake.

Provided by Butterfinger

Categories     Butterfinger®

Time 1h15m

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 medium ripe bananas, mashed
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (16 ounce) container prepared white frosting

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
  • Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
  • Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Frost cake; sprinkle with remaining chopped Butterfinger.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.9 g, Cholesterol 0.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 390.5 mg, Sugar 44.6 g

BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING



Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting image

Make and share this Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

4 (2 1/8 ounce) butterfinger candy bars
1/2 cup butter, room temperature
1 3/4 cups granulated sugar
3 eggs
4 very ripe bananas, mashed
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
12 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla
6 cups powdered sugar
1/2 cup peanut butter

Steps:

  • To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
  • In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
  • In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
  • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
  • To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
  • To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
  • Makes 10 servings.

BANANA BUTTERFINGER PUDDING



Banana Butterfinger Pudding image

This is a very easy and quick dessert to make...and the crushed Butterfinger bars make this extra special....very yummy.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup cold whole milk
1 (3 1/2 ounce) package instant banana pudding mix
3 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) carton frozen whipped topping, thawed
3 medium firm bananas, sliced

Steps:

  • In a mixing bowl, combine milk and pudding mix until thickened and smooth.
  • Set aside 1/3 cup crushed candy bars for topping.
  • Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
  • Spoon into serving dishes.
  • Refrigerate until ready to serve.
  • Sprinkle with reserved candy bars.

BUTTERFINGER BANANA SPLIT



Butterfinger Banana Split image

Delicious Butterfinger candy sprinkled over ice cream and bananas - topped with a rich chocolate. Everyone will be happy!

Provided by Butterfinger

Categories     Butterfinger®

Time 10m

Yield 4

Number Of Ingredients 6

4 bananas, ripe, peeled, and halved lengthwise
12 scoops ice cream, different flavors
12 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, or more if desired
Chocolate Flavor NESTLE® NESQUIK™ Syrup
whipped cream
4 maraschino cherries, stemmed

Steps:

  • Arrange two banana halves in each of 4 ice cream dishes. Top each with three scoops ice cream.
  • Sprinkle with chopped Butterfinger, then drizzle with Nesquik.
  • Top with whipped cream and a cherry. Serve immediately.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 63.3 g, Cholesterol 32.8 mg, Fat 11.8 g, Fiber 4.3 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 95.6 mg, Sugar 32.1 g

BANANA BUTTERFINGER PUDDING



Banana Butterfinger Pudding image

You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well-perhaps to vanilla or butterscotch.-LaVerna Mjones, Moorhead, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

1 cup cold milk
1 package (3.4 ounces) instant banana pudding mix
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton (8 ounces) frozen whipped topping, thawed
3 medium firm bananas, sliced

Steps:

  • In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

Nutrition Facts : Calories 290 calories, Fat 10g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA BUTTERFINGER CAKE



Banana Butterfinger Cake image

This recipe was listed on the www.recipe4living.com website as one of their top 10 Banana Cake recipes. "This elaborately sweet cake is a real treat for anyone who loves Butterfinger candy bars. The different parts can be made ahead of time for your convenience."

Provided by senseicheryl

Categories     Dessert

Time 50m

Yield 2 9 inch pans

Number Of Ingredients 19

2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups bananas, mashed ripe
1 1/2 cups butterfinger candy bars, chopped
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups butterfinger candy bars, chopped

Steps:

  • To make cake, position rack in top third of oven; preheat to 350 degrees.
  • Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
  • Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
  • To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).

Nutrition Facts : Calories 5015.1, Fat 300.6, SaturatedFat 179, Cholesterol 692.8, Sodium 2249.4, Carbohydrate 584.8, Fiber 44.3, Sugar 323, Protein 71

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