BANANA SPLIT 'CAKE'
Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA SPLIT CAKE V
This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by DAISEEP
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
- In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 35.2 g, Cholesterol 15.5 mg, Fat 20.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 140.9 mg, Sugar 22.7 g
THE ULTIMATE BANANA SPLIT CAKE
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure. Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
Provided by Amanda Rettke
Categories dessert
Time 9h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
- Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
- For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
- In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
- In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
- Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
- For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
- To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
- With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.
SOUTHERN STYLE BANANA SPLIT CAKE
This great recipe belonged to my Grandma and requires no cooking.
Provided by Tammy Livingston
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
- Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
- Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
- Top with cherries and chopped nuts; refrigerate and serve chilled.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g
BANANA SPLIT CAKE
This is different from most of the Banana Split Cakes I have seen on Zaar. I am not too fond of the one made with pudding, pineapple, etc. This is an actual banana cake with a chocolate ring of cake inside, almost pound cake in consistency. It is served with Strawberry Sauce. The recipe is from Better Homes and Gardens All Time Favorite Cake and Cookie Recipes, circa 1980.
Provided by SweetSueAl
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For Cake:.
- Grease and lightly flour 10-inch fluted tube pan.
- Stir together flour, baking powder, salt and baking soda.
- In a separate mixer bowl beat buter or margarine on medium speed about 30 seconds. Add sugar and vanilla and beat until fluffy.
- Add eggs one at a time, beating 1 minute after each.
- In a separate bowl, combine mashed banana, sour cream, and milk.
- Add dry ingredients and banana mixture to sugar/butter mixture alternately, beating on low speed after each addition until just combined.
- Spoon 1 cup of the batter into a separate bowl and mix in cocoa powder.
- Spoon the banana batter into prepared cake pan. Spoon cocoa batter on top in a ring, do not spread to edges.
- Bske in a 350 degrees oven for 60 to 70 minutes or until cake tests done.
- Place cake on a wire rack for 10 minutes. Remove from pan. Serve with Strawberry Sauce.
- Strawberry Sauce.
- Thaw strawberries, if frozen, drain.
- In a saucepan, crust 1 cup of he strawberries, add water.
- Cook for 2 minutes; sieve.
- Combine sugar and cornstarch; stir into sieved mixture.
- Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more.
- Add food coloring if desired.
- Halve remaining large berries. stir all remaining berries into sauce.
- Chill.
Nutrition Facts : Calories 550.9, Fat 20.6, SaturatedFat 12.2, Cholesterol 117, Sodium 518.7, Carbohydrate 85.4, Fiber 2.7, Sugar 54.7, Protein 7.8
BANANA SPLIT CAKE
This is a fun, eye-pleasing cake that incorporates the classic flavors of a banana split. It can be served on its own but is best served "a la mode" with vanilla, chocolate or strawberry ice cream. It has layers of banana cake with a center layer of chocolate fudge frosting, sliced bananas and sliced strawberries. Then the top of the cake is finished with strawberry frosting and arranged, sliced strawberries. I think the embellishment of fresh fruit gives the cake a homemade appearance. No need to tell anyone you used a cake mix and prepared frosting! (Note: If you can't find banana cake mix, substitute with yellow cake mix, reduce water to 1 cup and add one extra mashed banana). Enjoy!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
- In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
- Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
- Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
- Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
- Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
- Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
Nutrition Facts : Calories 228.4, Fat 8.2, SaturatedFat 2.5, Cholesterol 52.9, Sodium 88.2, Carbohydrate 39.1, Fiber 2.6, Sugar 30.3, Protein 2.9
BANANA SPLIT CAKE
Steps:
- To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined. Press the mixture into a 9x13-inch cake pan and freeze for 30 minutes.
- For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust. Top the cream cheese filling with bananas and pineapple.
- Spread the whipped cream on top. Top with cherries and nuts. Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Facts : Calories 748 cal
BANANA SPLIT CAKE
Steps:
- Prepare cake and bake in a 9 x 13 pan.
- As cake cools, measure strawberry liquid (from drained frozen strawberries) adding enough water to make 1 cup. Bring to a boil in microwave. Add Jell-O. Poke holes in the cake. Pour Jell-O across the cake slowly.
- You can stack it anyway you want. I usually put the strawberry layer on next. I would put a very thin layer of pudding over the strawberries, followed by the bananas, and then the rest of the pudding. That kept the bananas between layers of pudding and less likely to turn brown. The next layer is crushed pineapple. Top with Cool Whip (Sometimes, I would stir the pineapple into the Cool Whip.) Drizzle chocolate syrup over the top. Then, sprinkle chopped nuts on top of that. Garnish with cherries. You can also use fudge ice cream topping if you desire as one of the layers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANANA SPLIT CAKE
Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 15
Steps:
- Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
- Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
- Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
- Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.
- Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.
BANANA SPLIT SNACK CAKE
"This rich and delicious treat is fun to serve," remarks Dumont, Minnesota field editor Renee Schwebach. "It was a blue-ribbon winner for me at the county fair several years ago."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24-30 servings.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add walnuts. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Sprinkle with the marshmallows, chocolate chips and cherries. Bake 10 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 59mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA SPLIT SHORTCAKE
I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.
Nutrition Facts :
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