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Banana Split Brownie Pizza

 Banana Split Brownie Pizza
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
12 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

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 King Arthur Unbleached 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 pineapple tidbits 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.

2 of 2

Banana Split Brownie Pizza (continued)

Directions (continued)

  • 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.