Banana split brownies

The humble banana is the key to creating this banana split brownie recipe. Chocolate brownies are topped with caramelised bananas, peanut praline and whipped cream to create the perfect sweet treat

By Jennene Plummer
  • 15 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


  • 200 gram dark chocolate, chopped
  • 150 gram butter, chopped
  • 2/3 cup plain flour
  • 1/2 cup cocoa
  • 1 2/3 cup brown sugar
  • 100 gram milk chocolate, chopped
  • 4 eggs
  • 1/2 cup sour cream
  • 2 teaspoon vanilla
  • whipped cream, smashed peanut praline, shaved chocolate to serve
Caramelised bananas
  • 3 bananas, sliced
  • 2 tablespoon brown sugar
  • 20 gram butter


  • 1
    Preheat oven to 180°C. Lightly grease a 20cm x 30cm lamington pan with baking paper, allowing edges to overhang slightly.
  • 2
    In a medium saucepan, stir dark chocolate and butter on low until melted. Cool slightly. In a large bowl, sift flour and cocoa together. Stir in sugar and milk chocolate.
  • 3
    Fold in combined eggs, sour cream and vanilla with melted dark chocolate mixture. Pour into pan, smoothing the top. Bake for 30-35 minutes until cooked when tested. Cool.
  • 4
    Heat grill to high. Arrange bananas on a foil-lined grill tray. Sprinkle with sugar and dot with butter. Grill for 2-3 minutes until golden and caramelised.
  • 5
    Arrange bananas over brownies. Top with whipped cream. Chill for 30 minutes to firm slightly. Sprinkle with smashed peanut praline and shaved chocolate.


  • Add ½ cup roughly chopped peanuts to mixture before baking, if desired.