Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup strawberry jam
- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 cup chopped fresh strawberries
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk, until all ingredients are combined. Fold in the mashed bananas, walnuts, and chocolate chips.
5. Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. In a medium bowl, mix together the strawberry jam and heavy cream until smooth. Spread the mixture over the cooled cake.
7. In a small bowl, whisk together the confectioners' sugar and heavy cream until light and fluffy. Spread the mixture over the cake.
8. Sprinkle the chopped strawberries over the top of the cake. Refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 495
Fat: 22g
Carbohydrates: 66g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine.
- Buttermilk can be substituted with plain yogurt or milk.
- Heavy cream can be substituted with evaporated milk.
- Walnuts can be substituted with pecans or almonds.
- Chocolate chips can be substituted with white chocolate chips.
- Strawberry jam can be substituted with raspberry jam.
Variations:
- Add 1/2 cup of chopped pineapple to the cake batter for a tropical twist.
- Substitute the semi-sweet chocolate chips with peanut butter chips.
- Substitute the strawberry jam with blueberry jam.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure to let the cake cool completely before adding the frosting.
- Use a rubber spatula to spread the frosting evenly over the cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
Serve the cake on a platter with fresh strawberries and whipped cream.
Garnishes:
Garnish the cake with fresh strawberries and a dollop of whipped cream.
Pairings:
Pair the cake with a scoop of vanilla ice cream.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Be sure to wash your hands before handling any ingredients.
- Be sure to use clean utensils and equipment when preparing the cake.
Food History:
The banana split is a classic American dessert that has been around since the early 1900s. It is believed to have been invented by a man named David Strickler in 1904.
Flavor Profiles:
This cake has a sweet and creamy flavor with notes of banana, chocolate, and strawberry.
Serving Suggestions:
Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
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