Strawberry Banana Split Cake Food

STRAWBERRY BANANA SPLIT CAKE RECIPE

Steps:

• Combine the crumbs, butter, sugar, and press into an ungreased dish.
• Chill for 1 hour.
• Cream the butter, confectioners sugar, milk, and vanilla in a mixing bowl,
• Spread over crust chill for 30 minutes.
• Layer with bananas, pineapple, and strawberries.
• In a small mixing bowl, beat cream until soft peaks form.
• Add confectioner's sugar beat until stiff peaks form.
• Spread over fruit.
• Sprinkle with nuts.
• Chill until serving.

BANANA SPLIT 'CAKE'

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.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter, and sugar; press into an ungreased 13x9x2" dish. Chill for 1 hour.
• In a mixing bowl cream butter, confectioners sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.
• Spread whipped topping over cake, sprinkle nuts on top and drizzle with chocolate syrup. Chill until serving.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Chocolate-Cookie Crumble:
• Pulse cookies in a food processor until coarsely ground. Transfer to a large bowl and add coconut oil and salt. Mix with your hands until crumbs are coated in oil and mixture resembles wet sand.
• Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use. Spread out remaining crumbs on a parchment-lined rimmed baking sheet in an even layer (do not press). Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.
• Caramel-Banana Jam:
• Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until caramel is a deep amber color, 8-10 minutes. Reduce heat to low and add bananas a few pieces at a time, stirring between additions. Add cream and salt and cook, stirring often, until bananas are almost entirely broken down (only a few chunks should remain), about 5 minutes. Transfer to a medium bowl and let cool.
• Assembly:
• Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted). Fold in 1 1/2 cups cookie crumble with a rubber spatula and scrape into pan with cookie crust; smooth top. Sprinkle 1 cup cookie crumble over ice cream, pressing lightly to adhere. Working quickly, scrape caramel-banana jam over cookie crumble and spread evenly. Top caramel with 1 cup cookie crumble. Freeze 20 minutes.
• Mix remaining 2 1/2 pints ice cream in the same bowl to cake-batter consistency. Fold in 1 3/4 cups cherries. Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan). Top with remaining cookie crumble. Freeze cake until frozen, about 3 hours (or overnight).
• Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in cream. Beat to medium peaks.
• Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Spread threequarters of whipped cream over sides and top of cake. Use remaining whipped cream to create dramatic height, swirling decoratively. Top with nuts and cherries with stems. Freeze cake at least 2 hours before serving. Slice with a warm knife.
• Do Ahead
• Cake can be frosted 1 day ahead; freeze uncovered.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

STRAWBERRY BANANA DESSERT

Steps:

• Layer banana slices and cake cubes in a 13-in. x 9-in. dish coated with cooking spray. Place strawberries over cake and press down gently. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

STRAWBERRY BANANA SPLIT DESSERT (NO BAKE)

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
• In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
• Layer with bananas, then ineapple, then strawberries.
• Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.

BANANA SPLIT FUNNEL CAKE

Steps:

• Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes. Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F. Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches. To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
• Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using. Yield: 1 cup.

BANANA SPLIT CAKE

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.

BANANA SPLIT DUMP CAKE

Steps:

• Spread the strawberry pie filling in a greased 9x13 inch cake pan*.
• Spoon on the pineapple, then the dry cake mix, then the margarine.
• Top with coconut and crushed nuts.
• Bake at 325 degrees for 60-75 minutes. Serve warm or cold.
• Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.

BANANA SPLIT CAKE

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.

BANANA SPLIT ANGEL CAKE

Steps:

• Stir together yogurt, bananas and pineapple.
• Spoon mixture over angel food cake.
• Drizzle with chocolate syrup.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.