Banana Split Cookie Cups

Every once in a while, I convince my kids I’m brilliant. Take these Banana Split Cookie Cups, for example. Not only were my kids thoroughly impressed, these fun little dessert cups are the perfect way to celebrate the start of summer. They have everything you’d get with a traditional banana split, minus the ice cream–and it’s all packed into a fun little package!

My family loved these–they consumed 2 dozen in one sitting! Granted I live in a house full of boys (and I did help by eating my fair share), but still, that doesn’t happen with everything I make. There are so many ways you could adapt this recipe. Try adding caramel sauce, use mini chocolate chips in place of nuts, or substitute strawberry topping in place of fresh strawberries. My only advice: eat these as soon as you make them. They don’t keep well–the bananas turn brown and the whipped cream deflates. But really, eating them quickly probably won’t be an issue.

Banana Split Cookie Cups
Banana Split Cookie Cups
Serves 12
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
219 calories
32 g
12 g
10 g
2 g
2 g
80 g
168 g
14 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
12
Amount Per Serving
Calories 219
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 12mg
4%
Sodium 168mg
7%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
5%
Sugars 14g
Protein 2g
Vitamin A
1%
Vitamin C
11%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (16.5 oz) package refrigerated sugar cookie dough
  2. 2 bananas
  3. 1/2 cup pineapple tidbits
  4. 1/2 cup diced fresh strawberries
  5. Whipped cream, chocolate syrup, chopped nuts and maraschino cherries, for topping
Instructions
  1. Preheat oven to 350 degrees. Grease a miniature muffin tin with non-stick cooking spray.
  2. Roll cookie dough into 1-inch balls and place in muffin cups.
  3. Bake for 8-12 minutes, or until just golden brown. The dough should fall in the center to form a miniature tart shell. If necessary, tap dough down with the back of a spoon to form the shell.
  4. Let cookie shells cool in the pan for about 10 minutes. Carefully loosen the cookies by running a sharp knife around the edges of the muffin cups, then remove to a wire rack to cool completely.
  5. Slice bananas into 1/4 inch slices and place one slice in the bottom of each cookie cup.
  6. Stop with a few pieces of pineapple and diced strawberry.
  7. Top with whipped cream, chocolate syrup, nuts and a maraschino cherry.
  8. Serve immediately.
beta
calories
219
fat
10g
protein
2g
carbs
32g
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Who Dished It Up First: This is an original recipe.

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Comments

  1. What delicious looking cakes!! Perfect to brighten up any party. Blessings, Catherine

  2. I like mini desserts and these would be good for my summer party. Thanks!

  3. This sounds delicious! Super cute. I would love some of these right now.

  4. Perfect sweetness happening here, can’t wait to take a bite!

  5. YUM! Sound like the perfect treat for me to make for our Memorial Day party! Thanks for sharing!

  6. Wonder if u could use the chocolate chip cookie dough

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