Banana Split Brownie Cake Recipes

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth., In a large bowl, beat eggs and sugar on high speed 10 minutes. Stir in vanilla and chocolate mixture. Gradually stir in flour. Fold in cherries. Spread into a greased 13x9-in. baking pan., For topping, in a small bowl, beat cream cheese until smooth. Beat in mashed banana and preserves. Add egg; beat on low speed just until blended. Spread over brownie batter; sprinkle with peanuts., Bake until topping is set and a toothpick inserted in brownie portion comes out mostly clean, 40-45 minutes. Cool completely on a wire rack., Cut into bars. If desired, serve bars topped with banana slices and additional cherries. Store in an airtight container in the refrigerator.

Steps:

• Arrange brownies in a greased 9-in. springform pan, cutting to fit and filling in small holes. Spread with strawberry ice cream. Cover and freeze for 3 hours or until firm., Arrange bananas over ice cream, cutting to fit as needed. Spread with fudge topping and vanilla ice cream. Sprinkle with pecans. Cover tightly and freeze overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Carefully run a knife around the edge of pan to loosen; remove sides of pan.

Steps:

• Heat a nonstick saute pan over medium to low heat. Add the butter and brown sugar to melt. Place the banana halves in the pan and saute until the bananas caramelize, approximately 1 minute. Turn the bananas over and caramelize on other side. Remove the pan from the heat.
• Put the sugar, whipping cream, and vanilla extract in a metal bowl and whisk until firm peaks form.
• To serve, grate the dark chocolate on a plate. Sift the icing sugar over the prepared brownies and plate. Place the caramelized bananas on the plate and dollop the whipping cream mixture on the brownie.

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.

Steps:

• Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
• Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

Steps:

• Heat oven to 350ºF.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add 2 cups granulated sugar; mix well. Blend in 3 eggs and vanilla. Stir in 1 cup flour.
• Pour into 13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat remaining egg, granulated sugar, bananas, brown sugar and oil in large bowl until blended. Mix remaining flour, baking powder, baking soda and salt in separate bowl. Add to banana mixture; mix well.
• Spoon banana mixture over partially baked cake layer in pan; spread to evenly cover bottom layer. Bake 30 to 35 min. or until toothpick inserted in center comes out clean.

Steps:

• Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
• Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
• Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
• Top with remaining cool whip. Refrigerate at least 5 hours.
• Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.

Steps:

• Preheat oven to 350°F.
• Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
• In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
• Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
• Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
• Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
• Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
• Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.