For the Bars:
1 cup granulated sugar
1/2 cup butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla
2 cups flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup mashed ripe bananas (about 2 medium)
For the Chocolate Layer (and drizzle):
1/2 cup heavy whipping cream
6 oz. semi-sweet chocolate chips (about 1 cup)
For the Strawberry-Pineapple Layer:
1 cup frozen strawberries (defrosted--reserve the juice!)
1/2 cup crushed pineapple (optional)
2 Tbsp. sugar
1 Tbsp. corn starch
For the Vanilla Pudding Layer:
1 3.5oz. (small) box instant vanilla pudding
1 cup heavy whipping cream
1 cup whole milk
For the Whipped Cream Layer:
2 cup heavy whipping cream
3 Tbsp. light corn syrup
1/4 cup powdered sugar
(or just use Cool Whip or another pre-made whipped topping)
Chopped nuts (any kind)
Chocolate sauce (from above)
Mini Chocolate Chips
Yield: About 24-36 bars
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Bake the Bars:
Preheat the oven to 350-degrees (F) and line a 9"x13" pan with parchment paper.
Add the bananas. Mix well.
Add the remaining half of the flour mixture. Mix well.
Add the buttermilk. Mix well.
Make the Chocolate Layer:
Pour the heated cream over the chocolate chips in a medium-sized bowl. Let it set for 30-seconds to a minute.
Set in the refrigerator for 30 minutes to cool. (You want it to become the consistency of thick pudding.)
Make the Strawberry Layer:
In a small saucepan, whisk together corn starch and sugar. Add the reserved strawberry juice. (If you need extra, you can always take some of the juice from the pineapple. if you're using that. Otherwise, add a little water.)
Make the Pudding Layer:
Set in the refrigerator for at least 15 minutes while you work on/assemble the rest of the bars.
Make the Whipped Cream:
Quick Note on the whipped cream: generally, you don't want to make whipped cream too much in advance. I added corn syrup to this to help it stabilize, but still, try to make the whipped cream as close to when you're going to serve the bars as possible. It helps keep it from weeping and from shrinking.
Place your mixer bowl and beater(s) in the refrigerator for at least 10-15 minutes before you whip the cream. This helps the cream whip up better.
Assemble the Bars:
Reserve about 1/2 to 1/4 cup for drizzling. (Put the reserved in a ziptop baggie to make it easy to drizzle later.)
*Note: If you spread the chocolate when it is too thin/runny, the top layers can all slide off. Take my word on this one!
*Note: I used a piping bag to get the pudding on the strawberry layer. I've found this helps keep your layers separate. You could also use a ziptop baggie with a large hole cut out of the side.
Click the Links Below to See:
Banana Split Cupcakes (My FAVORITE recipe!)
Banana Split Cake
Banana Split Cake Pops