Banana split cookie pizza turns the familiar ice cream sundae into a sliceable dessert with a soft sugar cookie base, fresh fruit, chocolate sauce, cherries, and peanuts. A lightly sweetened cream cheese and whipped cream topping keeps the fruit in place and gives each slice the creamy character of a sundae without requiring ice cream. Add the bananas and final garnishes shortly before serving so the crust stays tender and the fruit looks fresh.
Banana split cookie pizza recipe
This recipe makes one 11- to 12-inch dessert pizza, enough for about 10 slices. The cookie crust and cream topping can be prepared ahead, but assembly is best left until close to serving time.
Preparation time: 30 minutes
Chilling time: 30 minutes
Baking time: 14 to 17 minutes
Total time: About 1 hour 20 minutes
Yield: 10 servings
Course: Dessert
Cuisine: American
Equipment
– 12-inch pizza pan or large baking sheet
– Parchment paper
– Electric mixer
– Mixing bowls
– Offset spatula or the back of a spoon
Ingredients
For the sugar cookie base
– 1/2 cup (113 g) unsalted butter, softened
– 3/4 cup (150 g) granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups (180 g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine salt
For the whipped cream topping
– 4 ounces (115 g) full-fat cream cheese, softened
– 1/3 cup (40 g) confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup (240 ml) cold heavy cream
For the fruit and garnishes
– 1 cup (170 g) crushed pineapple, thoroughly drained
– 1 cup (150 g) sliced strawberries
– 2 medium bananas
– 1 tablespoon lemon juice, optional
– 1/3 cup (80 ml) chocolate sauce, plus more as needed
– 1/3 cup (45 g) chopped roasted peanuts
– 10 to 12 maraschino cherries, drained and patted dry
Bake the sugar cookie base
Line a 12-inch pizza pan or baking sheet with parchment paper. If using a flat baking sheet, draw an 11-inch circle on the underside of the parchment as a shaping guide.
Beat the softened butter and granulated sugar with an electric mixer until evenly combined and slightly fluffy, about two minutes. Add the egg and vanilla, then beat until smooth.
In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until no dry flour remains. Avoid prolonged mixing, which can make the baked cookie firmer than intended.
Shape the dough into a disk, cover it, and refrigerate it for 30 minutes. Chilling reduces spreading and makes the soft dough easier to handle.
Heat the oven to 350°F (175°C). Place the chilled dough in the center of the prepared pan. With lightly floured fingers, press it into an even circle about 10 1/2 to 11 inches across. Leave some open space around the edge of the pan because the dough will spread slightly.
Bake for 14 to 17 minutes. The edge should be light golden brown, while the center should appear set but remain pale. The cookie will continue to firm as it cools. Let it cool completely on the pan before adding any topping.
Make the creamy topping
Beat the softened cream cheese, confectioners’ sugar, and vanilla until smooth. Scrape the bowl to remove any cream cheese clinging to the sides.
With the mixer running at low speed, slowly pour in the cold heavy cream. Once incorporated, increase the speed to medium-high and beat until the mixture forms firm peaks. Stop as soon as it holds its shape. Excessive beating can make the topping grainy.
Spread the whipped cream topping over the cooled cookie, leaving a narrow border around the edge. Refrigerate the topped crust while preparing the fruit.
The cream cheese helps the topping remain stable enough to slice, but the dessert should still be kept cold. Plain sweetened whipped cream can be used instead, though it softens faster and is more likely to weep into the cookie.
Drain and arrange the toppings
Water is the main threat to a neat cookie pizza. Place the crushed pineapple in a fine-mesh strainer and press out as much juice as possible. Pat the sliced strawberries dry if they are particularly juicy. Drain the maraschino cherries and blot them with a paper towel so their syrup does not streak the cream.
Slice the bananas only when the other ingredients are ready. For slower browning, gently toss the slices with a tablespoon of lemon juice, then blot away the excess. Lemon juice adds a slight tart flavor, so it can be omitted when the pizza will be served immediately.
Scatter the drained pineapple and sliced strawberries across the cream layer. Arrange the sliced bananas evenly over the fruit. Drizzle with chocolate sauce, then finish with chopped peanuts and maraschino cherries.
For clean slices, refrigerate the assembled pizza for 10 to 15 minutes before cutting. Use a large sharp knife and wipe the blade between cuts.
Choosing the right chocolate sauce and pineapple topping
A thick hot fudge sauce may be difficult to drizzle straight from the refrigerator. Warm it only until fluid, then let it cool to room temperature before it touches the cream. Hot sauce can melt the topping and cause the fruit to slide.
Regular chocolate syrup is easier to use but tends to run across the surface. Either style works; use a modest amount before slicing and serve additional sauce at the table.
Crushed pineapple gives each piece a fairly even distribution of fruit. Pineapple tidbits offer more texture but must also be drained thoroughly. Fresh pineapple can be used if it is finely diced and patted dry.
Make-ahead timing and storage
The sugar cookie base can be baked one day in advance. Once completely cool, cover it tightly and keep it at room temperature. The whipped cream mixture can also be prepared a day ahead and refrigerated in a covered container.
For the best appearance and texture, spread the cream over the crust up to four hours before serving. Add the pineapple and strawberries during that window, but wait to add sliced bananas, chocolate sauce, peanuts, and cherries until an hour or less before serving.
Store leftovers covered in the refrigerator and eat them within two days. The dessert remains safe when properly chilled, though the bananas will darken and the crust will gradually soften. Because the topping contains dairy and the pizza includes cut fruit, do not leave it at room temperature for more than two hours, or more than one hour when the temperature is above 90°F (32°C).
Useful substitutions
For a nut-free dessert, omit the chopped peanuts or replace them with toasted coconut, provided coconut suits the dietary needs of those being served. Check the labels on chocolate sauce and other packaged ingredients when preparing the dessert for someone with a food allergy.
A refrigerated roll of sugar cookie dough can replace the homemade dough when time is short. Use about 16 to 18 ounces (450 to 510 g), press it into an even circle, and bake according to the package directions, watching the edge for browning.
Other fruits can work, but very wet choices need careful handling. Seedless grapes, raspberries, or blueberries hold their shape well. Watermelon and canned fruit that has not been thoroughly drained can quickly make the cookie soggy.
Serve the pizza cold, with the crust firm enough to pick up or eat with a fork. The combination of chewy cookie, cool cream, sliced bananas, pineapple, chocolate, cherries, and salty peanuts supplies the recognizable flavors of a banana split in a dessert that is easy to portion for a party.
