BANANA SPLIT DESSERT
Make and share this Banana Split Dessert recipe from Food.com.
Provided by Recipe USA
Categories Dessert
Time 2h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
- In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
- Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
- Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
- Refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 636.8, Fat 38.5, SaturatedFat 22.9, Cholesterol 76, Sodium 286.1, Carbohydrate 71.7, Fiber 2.5, Sugar 61.2, Protein 5.6
TRADITIONAL BANANA SPLIT
There is some debate in our ice cream parlor what the "traditional" split consists of. I did some research before we opened and it seems that this is the most consistently "traditional" split served, even though some have marshmallow, peanuts, crushed cherries and more. I prefer hot fudge over the chocolate syrup, personally :P
Provided by Karen..
Categories Frozen Desserts
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
- Cut the ends of the banana off (about 1/4 inch) while still in the peel.
- Slice in half longways.
- Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
- Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
- Spoon the wet walnuts over all three scoops of ice cream.
- Top each scoop with some whipped cream and a cherry for each.
- Enjoy!
Nutrition Facts : Calories 782.7, Fat 23.9, SaturatedFat 14, Cholesterol 71, Sodium 281.9, Carbohydrate 139.6, Fiber 7, Sugar 76.3, Protein 10.3
BANANA SPLIT CAKE BARS
I got this recipe form my mother-in-law. Bananas, crushed pineapple and maraschino cherries are all baked into a cake. A light, buttery frosting is applied, and the cake is cut into bars for snacking.
Provided by Tammy
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
- To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
Nutrition Facts : Calories 428 calories, Carbohydrate 73.2 g, Cholesterol 41.6 mg, Fat 14.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 217.8 mg, Sugar 52.9 g
BANANA SPLIT DESSERT
OK, stop looking! This is heavenly! This was served at a restaurant's holiday party by my uncle and I have been approached by the owner to give them the recipe. You have to try this simple, yet WONDERFUL, dessert. The cream mixture is what makes this different and wonderful!
Provided by Kikimony
Categories Pie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine MELTED butter and Graham Crackers.
- Pat in bottom of 13 x 9 x 2 pan.
- Beat eggs on high speed 4 minutes (critical of time).
- Add powdered sugar, softened butter and vanilla and beat 5 minutes more on high.
- Spread over crumbs evenly.
- Chill for 30 minutes in refrigerator.
- Spread pineapples over cream mixture.
- Arrange bananas over the pineapples.
- Cover with Cool Whip.
- Sprinkle with nuts and then place a few cherries.
- Cover, refrigerate 6 hours or overnight.
Nutrition Facts : Calories 223.8, Fat 13.5, SaturatedFat 8.7, Cholesterol 40.9, Sodium 127, Carbohydrate 25.5, Fiber 0.9, Sugar 19.9, Protein 1.6
BANANA SPLIT CAKE II
An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.
Provided by Judy
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
- Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 76 g, Cholesterol 20.5 mg, Fat 37.6 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 353.1 mg, Sugar 40.3 g
BANANA SPLIT TART
Try our take on an ice cream shop classic with our Banana Split Tart! We love the idea of combining two favorite desserts into one tasty treat!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Remove crusts from foil plates. Place one crust on top of second crust. With rolling pin, roll out into 12-inch round. Roll in 1/2-inch of edge, forming border. Prick crust generously with fork. Place on baking sheet. Bake 15 min. Cool 15 min. or until completely cool.
- Beat pudding mix and milk in large bowl with whisk 2 min.; spread over crust. Arrange banana slices on top of pudding. Microwave jam on HIGH 20 sec.; spread over pudding and bananas. Top with strawberries.
- Drizzle top with melted chocolate. Refrigerate 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
BANANA SPLIT TART RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
BANANA PUDDING TART
This elegant tart has all the hallmarks of the classic banana pudding - sliced fresh bananas, creamy custard, vanilla wafer cookies and sweet meringue - with one new twist: brûléed bananas. The burned sugar over the top of the tart adds a caramel flavor that pairs well with the vanilla custard and bananas.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
- Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
- Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
- Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
- Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.
BREAKFAST BANANA SPLIT
What a fun way to start the day! Mix and match your favorite yogurt, berry, and granola toppings for endless tasty combinations.
Provided by Rebekah Rose Hills
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Lay sliced banana in a shallow bowl and spoon yogurt over it, then sprinkle with berries and granola.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 68.2 g, Cholesterol 5 mg, Fat 8.6 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 1.9 g, Sodium 62.7 mg, Sugar 40 g
BANANA TARTS
Categories Citrus Fruit Herb Dessert Bake Quick & Easy Orange Banana Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts
Number Of Ingredients 6
Steps:
- Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
- While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.
BANANA SPLIT BREAD
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! -Janis Allnatt, Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA SPLIT TART
Steps:
- Preheat oven to 375°F. Remove pie crust from pouches; place 1 crust flat in center of ungreased large cookie sheet. If necessary, press out folds or creases. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20-25 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Chill before serving. Cut into wedges. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
BANANA SPLIT PUDDING TART
Make and share this Banana Split Pudding Tart recipe from Food.com.
Provided by pines506
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Have ready a 9-inch tart pan with removable bottom.
- Crust:
- Process cookies in food processor until fine crumbs form.
- Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
- Filling:.
- Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
- Top pudding with bananas; cover with pineapple.
- Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
- Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
- Put tart on serving plate.
- Garnish:.
- Sprinkle tart with wanuts.
- Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
- Melt remaining chocolate in microwave.
- Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
- Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 681.7, Fat 30.9, SaturatedFat 14.6, Cholesterol 56.4, Sodium 473.4, Carbohydrate 99.6, Fiber 5.8, Sugar 47.7, Protein 7.6
BANANA PUDDING TART
Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! -Tania Gordon, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.
Nutrition Facts : Calories 336 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 148mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA SPLIT TART
Top an easy unroll-and bake Pillsbury refrigerated pie crust with a yogurt filling and fresh strawberries.
Provided by looneytunesfan
Categories Tarts
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
Nutrition Facts : Calories 175.9, Fat 10.4, SaturatedFat 3.8, Sodium 172.8, Carbohydrate 20.1, Fiber 1.1, Sugar 6, Protein 1.6
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- Preheat the oven to 350°. In a bowl, combine the cookie crumbs and cinnamon. Stir in the melted butters. Press the crumbs into an 8-inch pie plate and bake for about 6 minutes, until golden. Let cool.
- In a small saucepan, combine the sugar with 1/2 cup of water and boil for 1 minute. Off the heat, stir in the chocolate and the remaining 1 tablespoon of butter until melted. Stir in the vanilla and cool.
- On a baking sheet, toast the coconut and almonds for about 5 minutes, or until golden. Scoop the ice cream into the pie shell and drizzle on some of the chocolate sauce. Pool some of the sauce around the ice cream and top with the sliced bananas. Sprinkle with the coconut and almonds and drizzle a bit of the chocolate sauce over all. Chill in the freezer.
- Serve the pie with the remaining sauce on the side. If the crust sticks, set the pie plate for 30 seconds on a towel moistened with very hot water. Leftover pie may be frozen for up to 2 days.
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