Banana Split Cake Bars
Summer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming
Total TimePrep: 25 min. Bake: 25 min. + cooling
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1-1/2 cups mashed ripe bananas (about 3 large)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 jars (10 ounces each) maraschino cherries, drained and chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 package (10 ounces) miniature marshmallows
- Optional: Chopped salted peanuts, sliced ripe banana or dried banana chips
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with sliced ripe bananas or banana chips before serving.
Test Kitchen Tip
These bars are chock-full of amazing toppings making them a bit tricky to cut neatly. Plan to eat them with a fork to scoop up all the goodness that falls off.
Nutrition Facts1 piece: 294 calories, 11g fat (6g saturated fat), 28mg cholesterol, 177mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.
Originally published as Banana Split Cake Bars in Taste of Home August/September 2019