BANANA SPLIT CAKE
One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!
Provided by BlueHyacinth
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Coat two 8" cake pans with nonstick cooking spray.
- In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
- Stir in the pineapple then pour the batter into the cake pans, dividing equally.
- Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes then invert onto wire racks to cool completely.
- In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
- Place one cake layer on a serving plate and frost the top with the strawberry mixture.
- Place the second layer over the first then frost the top and sides with the remaining whipped topping.
- Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
- Serve immediately, or cover and chill until ready to serve.
- NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!
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.
UPSIDE-DOWN BANANA SPLIT CAKE
This delectable dessert delivers all the fun of a banana split, plus the delicious caramelized flavors of an upside-down cake.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 16 to 20 servings
Number Of Ingredients 20
Steps:
- For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out.
- Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
- For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
- Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
- Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
- For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
- Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
- Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.
CLASSIC BANANA SPLIT CAKE
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
- Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
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 II
An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.
Provided by Judy
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
- Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 76 g, Cholesterol 20.5 mg, Fat 37.6 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 353.1 mg, Sugar 40.3 g
BANANA CAKE VI
This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
Provided by Cindy Carnes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 68.6 g, Cholesterol 79.4 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.3 g, Sodium 298.8 mg, Sugar 50 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
BANANA SPLIT CAKE I
A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h40m
Yield 18
Number Of Ingredients 10
Steps:
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g
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
It doesn't get any easier or tastier. What more could you want ice cream sandwiches plus strawberry ice cream and all fixings for a banana split. Try it you'll be addicted. Not for someone watching their weight. This is from Cook's Country. Freezing time is cooking time.
Provided by children from A to Z
Categories Frozen Desserts
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cake:.
- Chill 9-inch springform pan in freezer.
- Cut each ice cream sandwich into quarters.
- Arrange quartered ice cream sandwiches vertically along the inside wall of chilled pan.
- Transfer pan to freezer until sandwiches are firm.
- Fill center of pan with strawberry ice cream and smooth top surface.
- Cover with plastic wrap and freeze until firm, 2 hours.
- To Serve:.
- Remove cake from pan and transfer to serving platter.
- Spoon warmed fudge sauce onto center of cake and spread almost to the edge.
- Dollop with whipped cream and top with nuts and sliced banana, top with cherry.
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 :
AN ACTUAL BANANA SPLIT CAKE
Four layer Banana cake from scratch, fresh strawberries, sweetened whip cream, pineapple,peanuts,and fudge ice cream topping. Lots of steps but Really good!
Provided by red white kitchen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- BANANA LAYER CAKE:.
- Grease and flour two 9 inch cake pans.
- Mix flour, sugar, baking powder. baking soda and salt in large bowl.
- Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
- Pour evenly into prepared pans.
- Bake at 350 degrees for 30 minutes.
- Cool 10 minutes and remove from pans.
- Finish cooling completely.
- Using a long serrated knife, cut each layer of cake in half. Set aside.
- SWEETENED WHIPPED CREAM:.
- In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
- Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
- Heat and stir fudge over low heat until just warm.
- ASSEMBLE:.
- Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
- Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
- Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
- Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 734.8, Fat 33.6, SaturatedFat 12.8, Cholesterol 95, Sodium 514.1, Carbohydrate 101, Fiber 3.8, Sugar 60.6, Protein 10.5
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