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Banana Split Cookies

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  • Prep 10 min
  • Total 50 min
  • Servings 16
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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
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Drizzle cookies with melted white chocolate instead of semisweet.
  • tip 2
    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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