Fruity Banana Treat (Print Version)
# Ingredients:
→ For the Sweet Base
01 -
1 stick (½ cup) unsalted butter, melted
02 -
1 box white or yellow cake mix
03 -
1 cup fresh sliced strawberries (add extras for garnish)
04 -
1 can (20 oz) crushed pineapple, well-drained
05 -
4 medium bananas, sliced into rounds
→ For Garnish & Extras
06 -
½ cup walnuts or pecans, chopped
07 -
1-2 bananas, thinly sliced for decorating
08 -
Optional: melted chocolate or chocolate syrup to drizzle
09 -
½ cup fresh strawberries, halved or sliced
10 -
1 cup heavy cream whipped (or a tub of whipped topping)
# Instructions:
01 -
Turn your oven on to 350°F (175°C) to preheat. Coat your 9×13-inch pan with butter or spray it with non-stick spray to keep things from sticking. Spread out the banana slices to cover the bottom. Layer the pineapple on top of the bananas, then add the sliced strawberries over that.
02 -
Take the dry cake mix and sprinkle it across the fruit. Don’t mix it in, just leave it on top for now. Drizzle the melted butter evenly over the mix, making sure to cover as much as possible.
03 -
Bake the dish for 40 to 45 minutes in your preheated oven. The top should be bubbly and golden brown when ready. Let it sit and cool down for 15 minutes so the layers firm up a bit.
04 -
Whip the cream into soft peaks (or grab some ready-made whipped topping). Spread or add small scoops of it on top of the cooled baked layers. Decorate with more banana and strawberry slices, nuts, and, if you want, a drizzle of melted chocolate or syrup for that classic sundae look.
# Notes:
01 -
Bananas that are ripe but still firm work best, so they hold their texture better when baked.
02 -
Add garnishes like whipped cream and fresh fruit right before serving for the tastiest look.
03 -
This dessert shines brightest when eaten the same day, but leftovers can sit in the fridge for up to 2 days.
04 -
Want to mix things up? Toss in maraschino cherries, mini choco chips, or shredded coconut.