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Banana Split Cookies

 Banana Split Cookies
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
60 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

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 King Arthur Unbleached 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

2 of 2

Banana Split Cookies (continued)

Ingredients (continued)

  • 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.