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
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
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.
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.
MOM'S BANANA CAKE
My mom has been making this banana cake all her married life. It's one of our family's favorites. It just says "home". Super easy & delicious!
Provided by Nannygwyn
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Beat together butter & sugar.
- Add egg.
- Mix together flour, soda & baking powder. Add to sugar mixture.
- Add milk.
- Add bananas & vanilla.
- Bake in greased baking dish (I use square Corning ware dish) for 20-30 minute Frost with homemade powder sugar frosting, cream cheese frosting or vanilla. Hope you enjoy :).
Nutrition Facts : Calories 362.2, Fat 13.2, SaturatedFat 8, Cholesterol 56.6, Sodium 324.1, Carbohydrate 56.8, Fiber 1.6, Sugar 28.7, Protein 5.1
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 :
VERONICA'S MOM'S BANANA SPLIT CAKE
VERY EASY, VERY FAST AND VERY GOOD!!!!!!!! ONE OF MY MOM'S FAVORITES (AND MINE TOO) (Prep time includes chilling time)
Provided by Trixyinaz
Categories Dessert
Time 3h
Yield 1 9x13 banana split cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST: Combine cracker crumbs& butter and mix.
- Press into a 9 x 13 pan.
- Set aside.
- FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
- Beat for about 20 minutes.
- Pour on top of the cracker crumb crust.
- Set aside.
- TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
- Arrange the banana slices on top of the batter.
- Spread the WELL DRAINED crushed pineapples over the bananas.
- Spread the whipped cream on top.
- Sprinkle with nuts and cherries.
- Chill for a few hours.
- Cut and serve.
- Variations:
- Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
- Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
- Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.
Nutrition Facts : Calories 391.9, Fat 25.6, SaturatedFat 14.1, Cholesterol 80, Sodium 296.6, Carbohydrate 39.7, Fiber 1.8, Sugar 27.6, Protein 3.4
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BANANA SPLIT CAKE - THE BAKERMAMA
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Reviews 2Category DessertServings 12Estimated Reading Time 7 mins
- In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until fluffy. Beat in the eggs and vanilla. Gradually beat in the flour mixture alternating with the buttermilk until smooth. Stir in bananas and chopped peanuts.
- Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans about 30 minutes then invert onto a wire rack to cool completely, about 1 hour.
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