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Chocolate Banana Cream Cookie Cake

Chocolate Banana Cream Cookie Cake
  • Prep 45 min
  • Total 60 min
  • Servings
A top 10 finalist in the 2018 Bake It Possible! recipe contest. This recipe is made with Betty Crocker™ Banana Bread, Pillsbury™ refrigerated Chocolate Chip Cookies and Betty Crocker™ Whipped Cream Cheese Frosting
November 22, 2018

Ingredients

  • 1 pkg Betty Crocker™ Banana Bread with walnuts
  • 1/4 cup (50 mL) water
  • 1/4 cup (50 mL) vegetable oil
  • 1/2 cup (125 mL) mashed banana (1 medium banana)
  • 2 eggs

  • 1 pkg Pillsbury™ refrigerated Chocolate Chip Cookies (at room temperature)

  • 1 1/2 cups (375 mL) half and half
  • 1 pkg (102 g) instant vanilla pudding mix (4 serving size)
  • 1 tub Betty Crocker™ Whipped Cream Cheese Frosting (at room temperature)
  • 1 tsp (5 mL) banana extract (optional)

  • 2/3 cup (150 mL) whipping cream (not whipped)
  • 1 tsp (5 mL) butter
  • 8 oz (225 g) semi-sweet baking chocolate, chopped

  • 1 cup (250 mL) whipping cream
  • 1 tbsp (15 mL) granulated sugar
  • 1/4 tsp (1 mL) vanilla extract
  • 4 large bananas
  • Walnut halves and dried banana dipped in chocolate for garnish (optional)

Steps

  • 1
    Heat oven to 375°F (190°C). Place one 9-inch round baking pan on a piece of parchment paper and trace around the bottom onto the paper. Cut three rounds of parchment paper (one for each pan). Lightly spray or grease the bottom only of three 9-inch round cake pans and place a parchment paper round on bottom of each (the spray will keep the parchment from sliding around).
  • 2
    In a medium bowl, stir all banana bread ingredients just until blended. Pour batter into the three prepared pans, dividing evenly. Bake for 13 to 14 minutes or until toothpick inserted in centre comes out clean. Place pans on cooling rack and allow to cool for 10 minutes before removing from pans to cool completely.
  • 3
    Lower the oven temperature to 350°F (180°C). Meanwhile, line another 9-inch round cake pan with a parchment paper round. Crumble the entire package of chocolate chip cookie dough into the pan and press until evenly covered. Bake for 18 to 20 minutes or until golden brown and centre looks done.
  • 4
    To make the cream filling, in a medium bowl, add the half and half and the instant vanilla pudding mix. Using an electric hand mixer, beat on low speed for 2 minutes. Then beat in the cream cheese frosting and banana extract (if using); place in the refrigerator to chill.
  • 5
    To make the ganache, place 2/3 cups whipping cream in a medium sauce pan. Heat to almost boiling. Add chopped semi-sweet chocolate and butter and remove from heat. Stir until melted and smooth.
  • 6
    Beat 1 cup whipping cream with sugar and vanilla until soft peaks form. Place in a piping bag fitted with a star tip.
  • 7
    Slice bananas into ¼ inch slices.

  • Assembly: Place cookie base top side up on a serving platter. Spread about 1/3 banana cream on top, cover with banana slices. Place one of the banana bread rounds on top of the banana slices. Cover with 1/3 of banana cream and 1/3 of the chocolate ganache. Place the second banana bread round on top of the ganache. Cover with the remaining banana cream, banana slices and a final layer of banana bread. Spread the rest of the ganache over the top and let it dribble down the sides of the cake.
  • Garnish with the whipped cream and chocolate dipped walnuts and banana chips, if desired.

No nutrition information available for this recipe
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