Aunt Robbies Banana Split Cake Recipes

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THE ULTIMATE BANANA SPLIT CAKE



The Ultimate Banana Split Cake image

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

1 banana
1/2 cup chopped semisweet chocolate
1 tablespoon shortening
Butter, for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup boiling water
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 tablespoons confectioners' sugar
Canned strawberry pie filling, for layering
Rainbow sprinkles, for topping

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.

BANANA SPLIT CAKE I



Banana Split Cake I image

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

2 cups graham cracker crumbs
½ cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts

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



Southern Style Banana Split Cake image

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

2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts

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



Banana Split Cake image

An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.

Provided by Julie Clark

Categories     Dessert

Time 43m

Number Of Ingredients 14

20 ounces crushed pineapple ((1 can))
1 box yellow cake mix ((dry mix only))
1 cup pineapple juice
3 large eggs
½ cup canola oil
12 ounces cream cheese ((softened))
3.5 ounces instant cheesecake pudding ((1 small box))
5.1 ounces instant banana cream pudding ((1 large box))
2 cups milk
4-5 ripe bananas ((thinly sliced))
16 ounces frozen whipped topping ((thawed))
16 ounces maraschino cherries ((drained and dried))
½ cup chopped walnuts
¼ cup chocolate syrup

Steps:

  • Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
  • In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn't get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
  • Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  • Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
  • Allow the cake to cool completely on a wire rack.
  • In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
  • In another bowl, mix together the pudding mixes and milk until smooth.
  • Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
  • Spread the pudding mixture over the cooled cake.
  • Place sliced bananas all over the top of the pudding layer.
  • Sprinkle the drained crushed pineapple from step 1 over the bananas.
  • Spread the whipped topping over the pineapple.
  • Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
  • Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.

Nutrition Facts : Calories 365 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

BANANA SPLIT CAKE



Banana Split Cake image

Provided by insanelygood

Categories     Desserts     Recipes

Number Of Ingredients 10

2 cups graham crackers, crushed
3/4 cup granulated sugar
1/4 pound butter, melted
2 (8-ounce) packages, cream cheese, softened
1 1/2 cups powdered sugar
4 bananas, sliced
1 (15-ounce) can crushed pineapple, drained
1 (16-ounce) container frozen whipped topping, thawed
1 (16-ounce) jar maraschino cherries, drained
12 ounces chopped peanuts

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



Banana Split Cake image

This recipe is one of my families favorite. In fact I don't really remember with one of my aunts gave me the recipe so i'll credit both of them. Thanks Aunt Lill and Catherine for a wonderful most tasteful dish.

Provided by Babybuttons

Categories     Dessert

Time 1h25m

Yield 1 pan

Number Of Ingredients 9

1 lb banana
1 1/2 cups soft butter
2 eggs
2 cups powdered sugar
1 (10 ounce) can crushed pineapple
1 (8 ounce) jar maraschino cherries
1 (16 ounce) container Cool Whip or 1 (16 ounce) container Cool Whip Free (or 2 8oz tubs)
2 cups graham cracker crumbs
1/2-1 cup nuts (optional)

Steps:

  • Melt 1/2 c butter and mix with gram cracker crumbs and press into a 13x9 pan.
  • Then set aside in fridge while making the custard (step 2).
  • Beat together 1 c soft butter, eggs, and sugar for no more than 15 minutes.
  • Then spread on to gram cracker crumb crust.
  • Drain crushed pineapples and spread over the custard.
  • Cut maraschino cherries in half and spread over the pineapple.
  • Peel and cut bananas into coin size and spread on top of cherries.
  • To finish top with Cool whip and nuts (which are optional).
  • Once assembled let sit in fridge for about 1 hr before serving.

Nutrition Facts : Calories 6619.6, Fat 419.7, SaturatedFat 280, Cholesterol 1104.1, Sodium 3509.2, Carbohydrate 717.4, Fiber 26, Sugar 576.6, Protein 39.4

AN ACTUAL BANANA SPLIT CAKE



An Actual Banana Split Cake image

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

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (3 medium plus 1 more for garnish)
1/2 cup buttermilk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup whipping cream
1 tablespoon sugar
1 cup sliced fresh strawberries
1 (8 ounce) can crushed pineapple, in juice- drain well
1 (11 ounce) jar chocolate fudge topping
1/2 cup chopped peanuts

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

MISS ROBBIE'S BANANA PUDDING RECIPE - (4.1/5)



Miss Robbie's Banana Pudding Recipe - (4.1/5) image

Provided by carvalhohm

Number Of Ingredients 7

12 ounces vanilla wafers (approx. 1 box, may use more for trimming bowl)
5 bananas
1 box Jello instant vanilla pudding
1/2 cup sugar
2 tablespoons vanilla flavoring
1 cup whole milk
1 large tub (16 ounce) Cool Whip

Steps:

  • Mix sugar and pudding in bowl with milk and vanilla flavoring. Let thicken. Add 1/2 tub of Cool Whip. Stir well until fluffy. Layer bottom of trifle bowl or 9x13 pan with vanilla wafers. Next layer is 2 or 3 cut bananas. Next layer is 1/2 of pudding mixture. Next layer is vanilla wafers. Next layer is last 2 or 3 cut bananas. Pour rest of pudding mixture over that. Top with final layer of Cool Whip. Chill and serve!

INCREDIBLE BANANA SPLIT CAKE



Incredible Banana Split Cake image

Perfect for a holiday brunch -- a simple but elegant cake. Courtesy of Michelle A. Shephard. This is lovely enough for a shower or even a wedding! Have not allowed for the cooling times, you'll need at least 2 hours.

Provided by Manami

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 cup butter, at room temperature
2 large eggs, at room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (15 1/4 ounce) can pineapple chunks in juice, undrained
1/2 cup buttermilk
1 1/4 cups granulated sugar
2/3 cup mashed banana
1 teaspoon vanilla extract
1 1/4 cups semisweet chocolate morsels
1/2 cup chopped macadamia nuts, toasted, divided
1 1/2 cups chopped fresh strawberries, hulled
1 cup chopped banana
chocolate, glaze for drizzling
3/4 cup semisweet chocolate morsel
3 tablespoons butter
3 tablespoons light corn syrup

Steps:

  • Preheat oven to 350ºF and grease and lightly flour 12 cup Bundt pan.
  • Combine flour, baking powder and salt in medium bowl.
  • Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
  • Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined.
  • Add eggs, mashed bananas and vanilla extract; beat well.
  • Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined.
  • Stir in morsels and 1/4 cup of the macadamia nuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared Bundt pan.
  • Bake for 60-65 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack.
  • Meanwhile, prepare the glaze; combine all the glaze ingredients in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.
  • USE IMMEDIATELY.
  • Now that the cake has cooled completely drizzle with chocolate glaze and the remaining 1/4 cup chopped macadamia nuts.
  • Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 593.7, Fat 26.1, SaturatedFat 13.7, Cholesterol 64.8, Sodium 372.9, Carbohydrate 85.3, Fiber 5, Sugar 52, Protein 7.1

AUNT ROBBIE'S BANANA SPLIT CAKE



Aunt Robbie's Banana Split Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

2 cups graham cracker crumbs
3 sticks butter
2 cups powdered sugar
8 ounces cream cheese
16 ounces whip
16 ounces pineapple
3 units bananas
3 cups strawberries
1 units pecans
1 units chocolate syrup

Steps:

  • Crust:
  • Mix graham cracker crumbs and 1 stick of melted butter. Spread evenly across a 9 x 13 pan.
  • Filling:
  • Beat powdered sugar, softened cream cheese, 2 sticks softened butter, and 1 cup Cool Whip. Spread evenly over crust. Layer crushed pineapple over filling. Layer cut bananas over crushed pineapple. Spread the rest of the Cool Whip over bananas.
  • Topping:
  • Top with strawberries or cherries. Top with chopped pecans (optional). Drizzle with chocolate syrup. Chill for at least 1 hour.

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

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From yourcupofcake.com


BANANA SPLIT CAKE - THE KITCHEN MAGPIE
2022-06-01 How To Make Banana Split Cake. • Mix the graham crumbs and the melted butter in a bowl. • Press the graham cracker mixture into the bottom of a 9 x 13 inch pan and refrigerate for 20 minutes. • Drain the crushed pineapples into a medium sized bowl, ensuring all of the liquid is squeezed out well.
From thekitchenmagpie.com


BANANA SPLIT BUNDT CAKE - NEIGHBORFOOD
2021-10-21 Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan. Place the chocolate chips in a heat proof bowl and melt them either over a shallow pan of simmering water or in the microwave. Set aside. Place the bananas …
From neighborfoodblog.com


BANANA SPLIT LAYER CAKE - LIFE LOVE AND SUGAR
2016-06-13 Add half of the dry ingredients to the batter and mix until well combined. 6. Add the mashed bananas and mix until well combined. 7. Add remaining dry ingredients and mix until well combined. 8. Divid batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
From lifeloveandsugar.com


INDIVIDUAL NO-BAKE BANANA SPLIT “CAKES” + VIDEO - NOBLE PIG
2013-07-17 Place in refrigerator for 15 minutes until set. Once everything is made and ready to go, remove cups with crust from the refrigerator. Pipe in cream cheese layer, dividing evenly among the cups. Place pineapple on top of the cream cheese layer, divide evenly. Add four slices of banana on top of the pineapple to each cup.
From noblepig.com


INCREDIBLE RECIPE BANANA SPLIT CAKE WITH STRAWBERRIES
Step 2. Then, place a layer of sliced strawberries, bananas, and crushed pineapple. Afterward, line the fruit filling about 1/4 inch from the edge of the cake. After that, pipe frosting on the edge of the cake to help keep everything in place. Next, drizzle the filling with ganache.
From cakedecorist.com


NO BAKE BANANA SPLIT CAKE - EASY RECIPES, PRINTABLES, AND FUN …
2022-03-18 Crush your graham crackers in a food processor until they are very fine. Add the graham cracker crumbs, sugar, and melted butter into a small mixing bowl and mix well until combined. Pour the crust mixture into the prepared pan and pack the crumbs into the pan. Freeze the pan for 15-20 minutes to set the crust.
From confessionsofparenting.com


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