Simple and Delicious: Banana Split Pie

Banana splits scream summer. This is another quick and easy recipe. For a crowd it is easier to make this pie than to have a banana split bar. It is much less mess and the addition of the graham cracker crust gives it another texture banana splits don't usually have.

Step 1: Pour chocolate sauce (I used hot fudge) in the bottom of a graham cracker crust and freeze.



Step 2: Slice bananas and sprinkle with lemon juice so they don't turn brown. Add bananas over chocolate sauce.


Step 3: Top with pineapple sauce and maple walnuts.



Step 4: Add ice cream. I used a 5 quart container of chocvanstraw (neopolitan) ice cream. I allowed the ice cream to get a bit soft, took it out of the container and sliced it off. It was just the right size to cover the toppings.



Step 5: Top with whipped topping and freeze.




Step 6: When you are ready to serve, allow it to sit at room temperature for about 10 minutes. Slice and serve. You can add more chocolate sauce, walnuts, and maraschino cherries if you'd like. Caramel sauce would also be delicious.

This recipe idea came from the July/August 2008 Simple and Delicious magazine.

Cream Cheese Banana Muffins

Sometimes I'll buy bananas just to let them get soft and brown to make banana bread. If I haven't bought them specifically for banana bread but I have one or two get brown before I can use it, I'll put it in a freezer bag and pop it in the freezer. Then when I have four or five bananas in the bag, I'll make bread or muffins.

I found this recipe in Southern Living a couple of years ago and it's been my go to banana bread since then. The cream cheese keeps it moist and adds to the richness of the bread.



Cream Cheese Banana Nut Bread

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.