Banana Splizza

banana splizza 18

I’m still working my way through all these Pillsbury Bake-off books. It’ll take me 20 years & I’m cool with that. Why I chose to cook a banana split in the middle of a snowstorm, is a bit baffling. California Dreamin’ maybe? This recipe for Banana Splizza  was created by Charisse Dooley of Tulsa, Oklahoma for the 18th Pillsbury Bake-Off contest. I had to modify it a bit, because I am incapable of following a recipe to the letter. Bad habits & all that.

Don’t let my lack of photography skills scare you off. It may look like a heaping mess, but the pizza tastes great. The damn ice cream was just melting faster than I could take the picture. It would be fun for a backyard, summer party outdoors, so you can wash the kids off with a hose. Plan to eat this messy concoction right away. Leftovers would be disgusting. 

I mix my own flours and have put the recipe for fluffy flour in my E-BOOK. My fluffy flour mix works well for cakes, but any all-purpose gluten free flour should also work.

pillsbury 18

crust:

  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup – 1/2 cup milk *see note
  • 1/4 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 egg

Heat oven to 375 degrees. Grease and flour a 12″ skillet.

Combine all ingredients in a mixing bowl and beat until well combined.

Pour into skillet and bake 10-15 minutes, or until cake springs back when lightly touched.

Cool on a rack.

*The original recipe used 1/2 cup milk. With the gluten free flour, I only used 1/4 cup. Start with 1/4 cup and add more if needed.

sauce:

  • 1/4 cup flour
  • 3/4 cup sugar
  • 2 tablespoons cocoa
  • 1 tablespoon corn syrup
  • 1/3 cup half & half
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

In medium saucepan, combine flour, sugar, cocoa, syrup, and half & half. Bring to a boil over medium heat, stirring constantly. Boil 3 minutes.

Remove from heat. Stir in butter and vanilla. Cool slightly. Pour over cooled cake, spreading to within 1/2 inch of edge. Cool before adding toppings.

toppings:

  • 2 bananas
  • vanilla ice cream
  • strawberry jam
  • pineapple preserves
  • whipped cream
  • cherries
  • peanuts

Cut bananas in half and then lengthwise. Arrange over cake like spokes in a wheel.

Place scoops of ice cream in between bananas. Top ice cream with jam & preserves. Sprinkle with nuts. Top with whipped cream and cherry on top.

Banana Splizza
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crust
  1. 3/4 cup flour
  2. 1/2 cup brown sugar
  3. 1/4 cup white sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/4 cup - 1/2 cup milk *see note
  7. 1/4 cup butter, at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 1 egg
sauce
  1. 1/4 cup flour
  2. 3/4 cup sugar
  3. 2 tablespoons cocoa
  4. 1 tablespoon corn syrup
  5. 1/3 cup half & half
  6. 1 tablespoon butter
  7. 1 teaspoon vanilla extract
toppings
  1. 2 bananas
  2. vanilla ice cream
  3. strawberry jam
  4. pineapple preserves
  5. whipped cream
  6. cherries
  7. peanuts
crust
  1. Heat oven to 375 degrees. Grease and flour a 12" skillet.
  2. Combine all crust ingredients in a mixing bowl and beat until well combined.
  3. Pour into skillet and bake 10-15 minutes, or until cake springs back when lightly touched.
  4. Cool on a rack.
  5. *The original recipe used 1/2 cup milk. With the gluten free flour, I only used 1/4 cup. Start with 1/4 cup and add more if needed.
sauce
  1. In medium saucepan, combine flour, sugar, cocoa, syrup, and half & half. Bring to a boil over medium heat, stirring constantly. Boil 3 minutes.
  2. Remove from heat. Stir in butter and vanilla. Cool slightly. Pour over cooled cake, spreading to within 1/2 inch of edge. Cool before adding toppings.
toppings
  1. Cut bananas in half and then lengthwise. Arrange over cake like spokes in a wheel.
  2. Place scoops of ice cream in between bananas. Top ice cream with jam & preserves. Sprinkle with nuts. Top with whipped cream and cherry on top.
Break O' Day Farm http://breakodayfarm.com/
Posted in Gluten Free Recipes, Kid Friendly and tagged .