Banana Split Dessert Recipe

Banana Split Dessert Recipe photo by Taste of Home

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I came across this recipe in the paper many years ago, and it's become a favorite in our household. Whenever my family finds out there is Banana Split Dessert in the freezer, it sure doesn't last long.

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Banana Split Dessert Recipe

Prep: 20 min. + freezing Bake: 10 min.

Yield: 12 Servings

20 10 30

Ingredients

1-2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
5 medium firm bananas
1/2 gallon Neapolitan or vanilla ice cream (block carton)
Hot fudge ice cream topping, warmed, optional

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack.
Cut bananas into slices and layer over crust. Cut ice cream widthwise into 3/4-in. slices; place over bananas. Spread edges of ice cream slices to cover bananas and form a smooth layer. Freeze until firm.
Remove from the freezer 10 minutes before serving. Serve with hot fudge topping if desired. Yield: 12 servings.

Nutritional Facts 1 piece equals 312 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 151 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Banana Split Dessert in Reminisce April/May 2010, p51

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.