Banana Split Brownie Pizza Recipe

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I made this extra special dessert for my kids one night and they still say it is their favorite. The topping makes the brownies amazing and they disappear so fast.—Lisa Hughes, Angelton, Texas

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Banana Split Brownie Pizza Recipe

Prep: 25 min. + chilling Bake: 20 min. + cooling

Yield: 12 Servings

25 20 45

Ingredients

3/4 cup shortening, melted
1/4 cup butter, melted
3/4 cup baking cocoa
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3/4 cup DOLE® Pineapple Tidbits in 100% Pineapple Juice with juice
1 medium ripe banana, sliced
1 to 2 cups fresh strawberries, halved
1/4 cup chopped pecans, toasted
1 ounce semisweet chocolate
1 tablespoon butter

Directions

In a large bowl, combine the shortening, butter and cocoa. Stir in the sugar, eggs and vanilla. Combine the flour, baking powder and salt; stir into egg mixture. Spread evenly over a well-greased 12-in. to 14-in. pizza pan. Bake at 350° for 20-25 minutes. Cool.
In a bowl, beat cream cheese and sugar until smooth; spread over brownie crust. Drain the pineapple, reserving juice; dip banana slices in juice (then discard the juice).
Arrange bananas, pineapple and strawberries over cream cheese layer; sprinkle with pecans. In a small saucepan over low heat, melt chocolate and butter; drizzle over top of pizza. Chill for 1 hour. Refrigerate any leftovers. Yield: 12 servings.

Editor's Note: Purchased caramel or strawberry sauce may be substituted for the chocolate topping.

Nutritional Facts 1 serving (1 piece) equals 539 calories, 28 g fat (11 g saturated fat), 104 mg cholesterol, 258 mg sodium, 67 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Banana Split Brownie Pizza in Country Woman July/August 1995, p38

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.