Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mashed ripe bananas
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries
- 1/2 cup crushed pineapple, drained
- 1/2 cup chocolate chips
- 1/2 cup whipped cream
- 1/2 cup rainbow sprinkles
Special equipment needed:
- Three 9-inch round cake pans
- Electric mixer
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
6. Fold in the mashed bananas, walnuts, cherries, pineapple, and chocolate chips.
7. Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Once cooled, place one cake layer on a serving plate and spread a layer of whipped cream on top.
10. Add the second cake layer and repeat with another layer of whipped cream.
11. Top with the final cake layer and spread whipped cream on top and around the sides of the cake.
12. Pipe a border of whipped cream around the top edge of the cake and sprinkle rainbow sprinkles on top.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes per cake layer
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with any milk of your choice.
- Walnuts can be substituted with pecans or almonds.
- Maraschino cherries can be substituted with fresh cherries.
- Crushed pineapple can be substituted with diced fresh pineapple.
- Chocolate chips can be substituted with chopped chocolate bars.
Variations:
- Add a layer of sliced bananas between the cake layers.
- Use strawberry or raspberry jam instead of maraschino cherries.
- Add a layer of crushed graham crackers for a s'mores-inspired twist.
Tips and tricks:
- Make sure the cake layers are completely cooled before assembling the cake.
- Use a serrated knife to level the cake layers if necessary.
- Chill the cake in the refrigerator for at least 30 minutes before serving for easier slicing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and decorate with additional whipped cream and rainbow sprinkles.
Garnishes:
Whipped cream and rainbow sprinkles.
Pairings:
Serve with a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad.
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
- If the cake is too dry, add more mashed bananas or a tablespoon of vegetable oil to the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
The banana split was invented in 1904 by a pharmacist in Pennsylvania who wanted to create a new dessert to attract customers to his soda fountain.
Flavor profiles:
Sweet, fruity, nutty, and chocolatey.
Serving suggestions:
Serve as a dessert for a birthday party or special occasion.
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Taste: Sweet, Creamy, Banana, Chocolatey, Nutty