Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup buttermilk
- 1/4 cup mini chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup chopped maraschino cherries
- 1/4 cup rainbow sprinkles
- 2 tablespoons caramel sauce
- 2 tablespoons fudge sauce
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mashed bananas and mix until combined.
6. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk.
7. Fold in the mini chocolate chips, walnuts, cherries, and rainbow sprinkles.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cake is cooled, use a spoon to make a small indentation in the center of the cake.
11. Fill the indentation with the caramel and fudge sauces.
12. Serve the cake with a scoop of ice cream and extra toppings, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 478
Fat: 19.2g
Carbohydrates: 68.2g
Protein: 6.4g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free all-purpose flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Eggs: can be substituted with flax eggs
- Buttermilk: can be substituted with almond milk
Variations:
- Add 1/4 cup of peanut butter to the batter for a peanut butter twist
- Add 1/4 cup of shredded coconut to the batter for a tropical twist
- Add 1/4 cup of cocoa powder to the batter for a chocolate twist
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Use ripe bananas for the best flavor
- Don’t overmix the batter
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, or until warmed through.
Presentation Ideas:
- Serve the cake with a scoop of ice cream and extra toppings, such as whipped cream, chopped nuts, and maraschino cherries.
- Place the cake on a cake stand and top with a dollop of whipped cream and a maraschino cherry.
Garnishes:
- Whipped cream
- Chopped nuts
- Maraschino cherries
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
Suggested Side Dishes:
- Fresh fruit
- Vanilla ice cream
- Hot fudge sauce
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Refrigerate any leftovers within two hours of baking.
- Do not leave the cake out at room temperature for more than two hours.
Food History:
Banana split cakes have been around since the 1950s and are a classic dessert. This recipe is a twist on the classic, with added chocolate chips, walnuts, cherries, and sprinkles.
Flavor Profiles:
This cake has a sweet and fruity flavor, with hints of chocolate and nuts.
Serving Suggestions:
- Serve the cake with a scoop of ice cream and extra toppings, such as whipped cream, chopped nuts, and maraschino cherries.
- Place the cake on a cake stand and top with a dollop of whipped cream and a maraschino cherry.
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Taste: Sweet, Creamy, Fruity, Nutty, Chocolatey