Strawberry Banana Split Cake Recipes

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.

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 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 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.

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.

THE ULTIMATE BANANA SPLIT CAKE

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.

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Steps:

• In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
• In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
• In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
• In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
• Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
• Arrange slices of strawberry on top for garnish.
• Slice and serve.
• Enjoy!

SOUTHERN STYLE BANANA SPLIT CAKE

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.

BANANA SPLIT CAKE I

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.

STRAWBERRY BANANA SPLIT

Steps:

• Spoon yogurt into small serving bowl and top with cookie wedges, banana slices and strawberries. Drizzle with 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 SHORTCAKE

Steps:

• Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.