Ice Cream and Banana Dessert Recipe

Ice Cream and Banana Dessert Recipe
Ice Cream and Banana Dessert Recipe photo by Taste of Home
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Ice Cream and Banana Dessert Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 10 min.

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

Nutritional Facts

1 piece: 312 calories, 13g fat (7g saturated fat), 36mg cholesterol, 151mg sodium, 49g carbohydrate (14g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Remove from the freezer 10 minutes before serving. Serve with hot fudge topping if desired. Yield: 12 servings.
Originally published as Banana Split Dessert in Reminisce April/May 2010, p51

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