Crispy Banana Split Dessert Recipes

BANANA SPLIT DESSERT

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.

NO BAKE BANANA SPLIT DESSERT RECIPE

Steps:

• Lightly coat a 9×13 baking dish with non-stick cooking spray.
• Combine the graham cracker crumbs, butter and sugar in a medium size bowl. Mix until all of the butter has coated the crumbs and the mixture sticks together when pressed.
• Pour into your baking dish and firmly pack down the graham cracker crumbs. Set aside.
• In a medium mixing bowl, combine the cream cheese, 1/4 cup butter and powdered sugar. Mix until smooth and creamy.
• Scoop the cream cheese mixture on top of the crust and spread evenly across the top.
• Then, spread the sliced bananas on top, pressing slightly into the cream cheese mixture.
• Spread the crushed pineapple on top of the bananas, following with the cool whip.
• Finally, decorate the top of your dessert with the crushed walnuts, cherries and hot fudge.
• Chill for several hours, or overnight, before cutting and serving.

BANANA SPLIT NO BAKE DESSERT

Steps:

• Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes.
• Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.
• Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.

SOUTHERN STYLE BANANA SPLIT CAKE

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.

NO-BAKE BANANA SPLIT CAKE

Steps:

• Combine 1/2 cup melted butter with graham cracker crumbs in a bowl; press mixture into the bottom of a 9x13-inch baking dish.
• Beat 2 cups confectioners sugar and 1 cup softened butter with eggs in a bowl with an electric mixer until very light and fluffy, about 15 minutes.
• Spread butter mixture over the graham cracker crust.
• Arrange sliced bananas on top of the butter mixture, then scatter fruit cocktail over bananas.
• Beat heavy cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar, continuing to beat until soft peaks form.
• Spread whipped cream over the fruit cocktail.
• Arrange the maraschino cherries decoratively on top.

NO BAKE BANANA SPLIT DESSERT RECIPE

Steps:

• Combine the melted salted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture.
• Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling.
• Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
• Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don't seep into the crust layer.)
• Spread a layer of sliced bananas over the filling mixture.
• Cover the bananas completely with the drained crushed pineapple.
• Cover and refrigerate 4-24 hours.
• When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce.

BANANA SPLIT LUSH

Steps:

• Bottom Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 13X9 pan. Cover and chill until the next layer is ready.
• Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
• Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
• Banana Cream Pudding Layer: In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
• Whipped & Toppings Layer: Using an offset spatula, spread thawed whipped topping on top of the banana cream pudding layer. Place the maraschino cherries and pineapple chunks on top of the whipped layer. For serving drizzle with chocolate sauce. Optionally, before serving you can serve with freshly sliced bananas. Optionally, you can freeze the Bananas Fosters Lush overnight (without the Bananas Fosters sauce) for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

CRISPY CHOCOLATE BANANA "SPLIT"

Steps:

• Lay out a wrapper and put together the banana filled with the almonds. Roll like a springroll and seal with eggwash. Fry at 350 degrees until GB&D (Golden Brown and Delicious!). Sprinkle with powdered sugar. To make ganache, scald cream and add to the chocolate. Stir until completely melted.
• PLATING Place 3 scoops ice cream in a banana boat. Top with fried banana slice on the bias. Top with whipped cream, almonds and drizzle with ganache. Wine Suggestion: Veuve Cliqut Demi Sec

CRISPY BANANA SPLIT DESSERT

Steps:

• Preheat oven to 350°F. In a 9x13-inch pan, mash bananas and spread evenly. Place maraschino cherries evenly over banana layer.
• Sprinkle pudding mix on cherries. Crumble cake mix over pudding mix. Pour butter evenly over cake mix (there may be dry spots, that's ok).
• Bake in oven for 30 minutes. Let stand 10 minutes before serving. Serve warm, spooning cake into bowls, top with Cool Whip and chopped peanuts.