Best Banana Split Truffles Recipes

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BANANA SPLIT TRIFLE



Banana Split Trifle image

A yummy sounding dessert, which I have not tried yet. Will wait for warmer weather. I got it from a military commissary calendar

Provided by SweetSueAl

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 9

3 cups milk, cold
5 1/8 ounces vanilla instant pudding mix (or chocolate)
1 (8 ounce) can crushed pineapple, drained
1 angel food cake, cut into cubes
1 cup strawberry, sliced
8 ounces whipped topping
1 -2 banana, medium and firm, sliced
1/4 cup pecans, chopped
12 ounces hot fudge (can use jarred or homemade)

Steps:

  • Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
  • Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
  • Spread 1/3 of the pudding mixture on top.
  • Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
  • Pour half of the topping over previous layer.
  • Layer remaining cake cubes on top of the hot fudge layer.
  • Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
  • Spread whipped topping over all.
  • Drizzle with hot fudge topping and sprinkle with pecans.
  • Chill until serving. Garnish with strawberries and bananas just before serving.

Nutrition Facts : Calories 482.8, Fat 13.4, SaturatedFat 6.6, Cholesterol 29.2, Sodium 696.7, Carbohydrate 83.9, Fiber 2.1, Sugar 50.4, Protein 8.9

BANANA SPLIT TRIFLE



Banana Split Trifle image

This trifle is a great twist on a banana split. A refreshing summertime treat and great crowd-pleaser!

Provided by DDREW02

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 30m

Yield 8

Number Of Ingredients 10

2 cups cold milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (12 ounce) container frozen whipped topping, thawed
1 marble pound cake, cut into 1/2-inch cubes
2 cups sliced strawberries
2 medium bananas, sliced
2 tablespoons chocolate syrup, or to taste
ΒΌ cup chopped walnuts
1 large strawberry

Steps:

  • Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
  • Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
  • Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
  • Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.7 g, Cholesterol 106.8 mg, Fat 23.8 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 15.6 g, Sodium 480.8 mg, Sugar 51.1 g

BANANA SPLIT TRIFLE RECIPE - (4.3/5)



BANANA SPLIT TRIFLE Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 9

1 Box Yellow Cake Mix or Angel Food Cake Mix or even chocolate cake mix
1 Lg Pkg. Instant vanilla Pudding Please do not use banana flavored
3 large bananas, sliced
1 1/2 cups sliced fresh strawberries
1 1/2 - 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container - Cool Whip, thawed
1 Jar Maraschino Cherries, diced
1/2 C Pecans, chopped (optional)
1/4 cup chocolate syrup

Steps:

  • Prepare the cake and make sure it's completely cooled before assembling the dessert. Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) preferably a clear bowl cause it looks so pretty. Break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.

BANANA BREAD TRUFFLES



Banana Bread Truffles image

Everyone's favorite quick bread transforms into bite-size treats that will satisfy all of your sweet cravings.

Provided by Food Network Kitchen

Categories     dessert

Time 5h35m

Yield about 5 dozen truffles

Number Of Ingredients 15

Nonstick cooking spray, for the pan
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
3 ripe bananas (about 1 pound)
2 cups all-purpose flour (see Cook's Note)
1 tablespoon whole milk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup vanilla frosting
1 pound semisweet chocolate chips
1/4 cup vegetable oil
Chopped walnuts, chocolate sprinkles, flaky sea salt, cocoa powder and caramel sauce, for topping

Steps:

  • Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
  • Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
  • Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
  • Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
  • Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.

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