Sheet Pan Banana Split
Makes 8 servings
  • 8 ounces (226 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (240 grams) strawberry preserves, divided
  • ½ teaspoon (2 grams) vanilla extract
  • 1 cup (240 grams) cold heavy whipping cream
  • 3 large bananas (575 grams), sliced lengthwise
  • 2 to 3 drops red liquid food coloring
  • Waffle Cone Crust (recipe follows)
  • Chocolate Ganache (recipe follows)
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chocolate shavings, banana slices, maraschino cherries, roasted peanuts, crumbled waffle cones, rainbow sprinkles
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until smooth. Beat in ½ cup (160 grams) preserves and vanilla until combined. Transfer to a large bowl.
  2. Clean bowl of stand mixer. Using the whisk attachment, beat cold cream at medium speed until thickened. Slowly increase mixer speed to medium-high, and beat until stiff peaks form, about 3 minutes. Using a whisk, fold about one-third of whipped cream into cream cheese mixture by hand until combined. Fold in food coloring and remaining whipped cream until no streaks remain. Set aside.
  3. In bottom of Waffle Cone Crust, pour Chocolate Ganache. Freeze until set, about 5 minutes.
  4. Arrange a single layer of banana slices, cut side down, on top of ganache. Spoon cream cheese mixture over bananas, spreading with an offset spatula. Dollop remaining ¼ cup (80 grams) preserves, 1 teaspoon (7 grams) at a time, on top of cream cheese mixture. Using a wooden pick, gently swirl preserves into cream cheese mixture. Freeze until set, about 6 hours or up to overnight.
  5. Let stand at room temperature for 10 minutes. Top with Sweetened Whipped Cream. Garnish with chocolate shavings, banana, cherries, peanuts, crumbled waffle cones, and sprinkles, if desired.
Recipe by Bake from Scratch at