Banana Split Brownies
These banana split brownies combine the rich, fudgy texture of brownies with the nostalgic flavors of a banana split. Perfectly balanced with chocolate, cherries, and a fruity cream cheese topping!
Ingredients
- 8 ounces unsweetened chocolate chopped
- 3/4 cup butter cubed
- 3 large eggs room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup maraschino cherries chopped
- 1 package (8 ounces) cream cheese softened
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/3 cup strawberry preserves
- 1 large egg room temperature, lightly beaten
- 1/4 cup chopped salted peanuts
- Optional: Sliced bananas and additional chopped maraschino cherries
Instructions
- Preheat your oven to 350°F. Grease a 13x9-inch baking pan.
- In a microwave-safe bowl, melt the chopped chocolate and cubed butter in 20-second intervals until smooth, stirring frequently to avoid burning.
- In a large mixing bowl, beat eggs and sugar on high speed for 10 minutes until fluffy and lightened in color.
- Stir in the vanilla extract and melted chocolate mixture until fully incorporated.
- Gradually add the flour, stirring just until combined. Gently fold in the chopped cherries.
- Spread the batter evenly into your prepared pan.
- For the topping, beat softened cream cheese in a small bowl until smooth. Add the mashed banana, strawberry preserves, and egg, blending on low speed until thoroughly mixed.
- Spread the cream cheese mixture over the brownie batter and sprinkle the top with chopped peanuts.
- Bake for 40-45 minutes or until the topping sets and a toothpick inserted into the brownie portion comes out mostly clean.
- Cool completely on a wire rack before slicing into bars.
- Optionally, garnish each brownie with sliced bananas and chopped cherries for extra flair.
Notes
Use overripe bananas for maximum sweetness. Chill brownies before slicing for cleaner cuts. Store leftovers in the fridge for up to 5 days.