Recipes for "banana split"

Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.

Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.

In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).

Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Mix flour, brown sugar, baking powder, and salt together in a large bowl.

Mash bananas in a large bowl using a fork. Add milk, egg, oil, and vanilla extract; mix well.

Stir banana mixture and chocolate chips into the flour mixture until batter is blended but still slightly lumpy.

Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Top pancakes with strawberries and whipped cream.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Whisk flour, baking powder, and baking soda together in a medium bowl. Combine bananas and cream in another bowl.

Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.

Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.

Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.

Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.

Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.

Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.

Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.

Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.

Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 12-inch round pizza pan with cooking spray.

Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread evenly on the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Allow to cool completely, about 30 minutes.

Meanwhile, beat pudding mix and cream cheese in a bowl until smooth. Gradually add cold milk and mix until smooth and creamy. Fold in 1/3 of the whipped topping, then spread pudding mixture over the cooled crust. Top evenly with remaining whipped topping.

Decorate with sliced bananas, strawberries, and pineapple tidbits. Drizzle chocolate sauce over top, then sprinkle with peanuts. If serving immediately, cut into 12 slices and top each with a cherry. Or, refrigerate until ready to serve.

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.

In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.

Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.

Combine flour, sugar, baking soda, and salt in a medium bowl.

Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.

Spoon batter into the prepared muffin tin, filling each cup almost to the top.

Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.

In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

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.

Preheat the grill for high heat.

Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.

Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.

For more information regarding egg safety, read our Hints and Tips.

Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.

Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

Whisk milk and pudding mix together in a large bowl for 2 minutes. Stir in pineapple, then fold in whipped topping.

Place 1/3 of the cake cubes into a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture over top. Line the sides of the bowl with sliced strawberries, then place any remaining strawberries over the pudding.

Cover strawberries with 1/2 of the remaining cake cubes. Pour 1/2 of the remaining pudding mixture over top. Line the sides of the bowl with banana slices, then place any remaining bananas over the pudding. Cover bananas with remaining cake cubes, then spread remaining pudding over top.

Drizzle chocolate syrup all over the pudding, going in different directions, then sprinkle with walnuts. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out the slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.

Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth.

Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately.

Combine crushed vanilla wafers and melted margarine. Pat into the bottom of a 9x13-inch pan.

Beat cream cheese and confectioners' sugar together until light and fluffy; spread on top of vanilla wafer crust. Spoon crushed pineapple over cream cheese layer, then layer sliced bananas over pineapple. Cover with whipped topping and sprinkle with chopped walnuts and maraschino cherries.

Chill for at least 4 hours before serving.

Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.

Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.

Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

Stir together Almond Breeze Unsweetened Vanilla Almondmilk, Greek yogurt, maple syrup and vanilla in a container with a lid. Whisk in chia seeds. Cover and refrigerate for at least 4 hours, best overnight.

When you're ready to eat the chia pudding, prepare the toppings. Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color, 1 to 3 minutes. Remove coconut flakes from the pan and allow to cool.

Stir chia seed pudding to make sure there aren’t any big clumps, then spoon into 4 serving dishes. Top evenly with banana slices, strawberries, blueberries, coconut flakes and cacao nibs.