Time 2h Yield 12 Number Of Ingredients 10 Steps:
Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. Beat together the cream cheese and confectioners’ sugar; spread over graham cracker crust. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled.
Time 3h40m Yield 18 Number Of Ingredients 10 Steps:
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes. In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don’t try to save time). Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Time 9h25m Yield 12 servings Number Of Ingredients 20 Steps:
For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted. Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight. For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra. In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside. In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack. For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners’ sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours. To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking. With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.
Time 1h5m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
Time 5m Yield 1-2 serving(s) Number Of Ingredients 10 Steps:
Line up ice cream scoops next to each other in an oval deep dish or a banana boat. Cut the ends of the banana off (about 1/4 inch) while still in the peel. Slice in half longways. Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it’ll stay put. Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce. Spoon the wet walnuts over all three scoops of ice cream. Top each scoop with some whipped cream and a cherry for each. Enjoy!
Time 5m Yield 1 serving. Number Of Ingredients 8 Steps:
Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Time 1h Yield 1 cake, 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour. In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans. Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat. Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing. Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more. Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward. Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
Number Of Ingredients 10 Steps:
To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined. Press the mixture into a 9x13-inch cake pan and freeze for 30 minutes. For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust. Top the cream cheese filling with bananas and pineapple. Spread the whipped cream on top. Top with cherries and nuts. Refrigerate for at least 2 hours before serving. Enjoy!
