Amazingly Easy Banana Split Chocolate Chip Cookie Dough Cake Recipe

Baking a cake is an easy task with this shortcut recipe for Banana Split Chocolate Chip Cookie Dough Cake. This recipe simplifies the process in a wonderful way. It all starts with ready-made refrigerated edible chocolate chip cookie dough, so no need to search for any edible cookie dough recipes!

The "cake batter" is made by adding ripe bananas to the cookie dough to create moist and light banana cake layers in both texture and flavor which ends up being absolutely delicious on it's own; however, we're going to top if off with strawberry ice cream, a layer of jam, whipped cream, maraschino cherries, jimmies (because jimmies make everything more festive), and some hot fudge!

This is one of those easy shortcut recipes (like my Air Fryer Strawberry Shortcake), that will be loved by anyone who enjoys banana bread, ice cream, or chocolate chip cookies - which I'm pretty sure is everyone.

This is a great recipe to serve for a special occasion or even in the place of a traditional birthday cake. Put it on a pretty cake stand to make the occasion a little more merry.

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Here are some tools you'll need to make this recipe successfully!

• Electric mixer - I have a KitchenAid stand mixer that I LOVE but this handy KitchenAid cordless rechargeable mixer is a dream! My son bought it for me because he felt bad that I got grumpy every time I had to pull everything out of the bottom cupboard to get to my heavy mixer. The joy of small house living with almost no storage. 😉 I have it in the black but I really wanted the blue velvet (the color is gorgeous - see pic above)!
• medium mixing bowl
• parchment paper (if you don't like using cooking spray)
• 13 x 9 inch baking pan (I like to use glass) - this is going to be a square cake so no cake pans are required
• rubber spatula
• cake slicer or serrated bread knife
• cake tester - I like to use one to be sure the center of the cake is fully baked, though it's not necessary - Amish Cake Brooms are my favorite for this!

Storage

Store this ice cream cake in an airtight container that's freezer safe if you have any leftovers or if you won't be serving it within 24 hours of making it.

Recipe Variations

• Edible peanut butter cookie dough can be used in place of the chocolate chip cookie dough and one cup of regular chocolate chips can be added to the softened cookie dough if desired. The Pillsbury brand of this is really tasty and you can buy it at Walmart and Target. I've included a link here so you can see what it looks like before you head out to the store.
• This is the perfect cake for cookie dough lovers! If desired, an extra package of edible chocolate chip cookie dough can be used to add small cookie dough balls to the top of the cake. Simple roll one of the cookie dough segments between your fingers to form a ball and add to the top as desired. For smaller cookie dough balls, cut or pinch a segment in half.
• Jimmies were added to the version below but if they aren't your thing, you could sprinkle the whipped cream with mini chocolate chips.

Ingredients

• 1 package - 16 ounces - refrigerated edible chocolate chip cookie dough
• 2 ripe bananas peeled and mashed
• ½ cup strawberry jam
• 4 cups strawberry ice cream, softened
• Hot fudge topping
• Whipped Cream
• Jimmies
• Maraschino Cherries (drained)

Directions

1. Allow cookie dough to come to room temperature; about 15 minutes.
2. Preheat oven to 350 degrees Fahrenheit.
3. Lightly grease a 13 x 9 inch pan with cooking spray or use parchment paper cut to fit the bottom of the pan.
4. Place softened cookie dough and mashed bananas in a medium bowl if using a hand mixer, or in the bowl of a stand mixer, and beat on medium speed until well blended.
5. Spread the cookie dough cake mix (batter) into your prepared pan evenly and smooth the top using a rubber spatula. Be sure to scrape the sides of the bowl so you don't waste any of this delicious batter. Even though we are baking this as one layer, it is a two layer cake
6. Bake the chocolate chip cookie cake approximately 22 minutes until the center of the cake is baked through and the edges are a light brown.
7. Remove from oven and cool completely on a wire rack or cooling rack.
8. Line an 8-inch square baking pan with aluminum foil or plastic wrap allowing some to hang over the edges of the pan.
9. Carefully remove the cooled cookie dough layer from the pan and place on a cutting board. Cut in half crosswise.
10. Place one of the cookie cake halves, top side down, in the pan trimming to fit if necessary.
11. Spread ¼ cup jam evenly over this layer to the edge of the cake.
12. Gently spread the softened ice cream evenly and gently over the jam on the first cake layer.
13. Spread remaining ¼ cup of jam over the bottom of the remaining, second layer (remaining cookie half) and place this layer jam side DOWN over the ice cream.
14. Wrap snugly with foil and freeze for at least 3 hours or overnight to serve the next day
15. Remove from freezer about 10 minutes before serving.
16. Use a serrated knife to cut into 12 bars.
17. Add hot fudge, whipped cream, jimmies, and a maraschino cherry to the top of the cake and serve!

The hands on time for making this whole thing is less than 10 minutes!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe