Best Butterfinger Banana Split Recipes

25 BUTTERFINGER DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BANANA BUTTERFINGER CAKE

Steps:

• 1. Coat a bundt pan with nonstick cooking spray. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
• 2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
• 3. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
• 4. Add the mashed ripe bananas and mix well.
• 5. Add the buttermilk slowly while mixing on medium speed. Add the chopped butterfingers candy, mix to blend. Pour batter into prepared pan
• 6. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean. Cool completely.

BANANA BUTTERFINGER CAKE

Steps:

• To make cake, position rack in top third of oven; preheat to 350 degrees.
• Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
• Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
• Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
• To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).

BANANA BUTTERFINGER PUDDING

Steps:

• In a mixing bowl, combine milk and pudding mix until thickened and smooth.
• Set aside 1/3 cup crushed candy bars for topping.
• Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
• Spoon into serving dishes.
• Refrigerate until ready to serve.
• Sprinkle with reserved candy bars.