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Banana Split Cookies

Banana Split Cookies
  • Prep 10 min
  • Total 50 min
  • Servings 16
We captured the taste of banana splits in these delicious cookies by folding a banana and adding vanilla pudding mix into Betty Crocker™ Super Moist™ strawberry cake batter. Finish them off with a drizzling of melted chocolate.
By Inspired Taste
Created May 8, 2012


  • 1 box Betty Crocker™ Super Moist™ strawberry cake mix
  • 1 box (4-serving size) instant vanilla pudding and pie filling mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 banana, chopped
  • 1/2 cup semisweet chocolate chips


  • 1
    Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
  • 2
    Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
  • 4
    In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.

  • Drizzle cookies with melted white chocolate instead of semisweet.
  • Store cooled cookies tightly covered at room temperature up to 2 days or in the refrigerator up to 5 days.

Nutrition Facts are not available for this recipe
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