Banana Split Cookies Recipe

Banana Split Cookies Recipe photo by Taste of Home

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This banana-shaped cookie is garnished with homemade frosting, a chocolate drizzle and nuts and cherries. It really looks like a banana split.—Taste of Home Test Kitchen

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Banana Split Cookies Recipe

Prep: 40 min. Bake: 10 min./batch + cooling

Yield: 60 Servings

40 10 50

Ingredients

1/2 cup butter, softened
6 tablespoons sugar
6 tablespoons packed brown sugar
1 egg
1 medium ripe banana, mashed
1/4 cup sour cream
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
6 tablespoons chopped walnuts
1/4 cup dried cherries, chopped
BUTTERCREAM FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
GLAZE:
1/3 cup butter, cubed
2 ounces unsweetened chocolate
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 6 tablespoons hot water
10 red candied cherries, chopped
2 tablespoons chopped walnuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, banana, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chocolate chips, walnuts and dried cherries.
Place dough in a heavy-duty resealable plastic bag; cut a 3/4-in. hole in one corner of bag. Pipe 2-in. strips about 2-in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks.
In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Pipe three mounds over each cookie.
For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, vanilla and enough water to achieve a drizzling consistency. Drizzle over tops; sprinkle with candied cherries and walnuts. Yield: 5 dozen.

Nutritional Facts 1 cookie equals 126 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 50 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Banana Split Cookies in Taste of Home Christmas Annual Annual 2012, p134

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.