Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped maraschino cherries
- 1/2 cup pineapple tidbits, drained
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract and mashed bananas.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts, chocolate chips, cherries, and pineapple tidbits.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
6. To make the frosting, beat the heavy cream in a medium bowl until stiff peaks form. Fold in the pecans, coconut, and remaining pineapple tidbits.
7. Spread the frosting over the cooled cake and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 516 kcal
Carbohydrates: 57 g
Protein: 6 g
Fat: 31 g
Saturated Fat: 15 g
Cholesterol: 78 mg
Sodium: 330 mg
Potassium: 241 mg
Fiber: 3 g
Sugar: 33 g
Vitamin A: 755 IU
Vitamin C: 3 mg
Calcium: 52 mg
Iron: 2 mg
Substitutions for Ingredients
- All-purpose flour: can be substituted with whole wheat flour or almond flour
- Butter: can be substituted with vegan butter or coconut oil
- Granulated sugar: can be substituted with coconut sugar or maple syrup
- Eggs: can be substituted with a flax egg or applesauce
- Vanilla extract: can be substituted with almond extract or coconut extract
Variations:
- Add 1/2 cup of chopped strawberries to the batter
- Substitute the walnuts with almonds or cashews
- Substitute the semi-sweet chocolate chips with dark chocolate chips
- Substitute the maraschino cherries with fresh cherries
Tips and Tricks:
- Make sure to use ripe bananas for the best flavor
- Make sure to cream the butter and sugar until light and fluffy
- Make sure to fold in the dry ingredients until just combined
- Make sure to cool the cake completely before frosting
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 30-60 seconds, or until warmed through.
Presentation Ideas:
Garnish the cake with fresh banana slices, chocolate shavings, and a cherry on top.
Garnishes:
- Fresh banana slices
- Chocolate shavings
- Maraschino cherries
- Chopped walnuts
- Chopped pecans
- Shredded coconut
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Hot fudge sauce
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla pudding
- Chocolate mousse
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to use fresh ingredients.
- Make sure to store the cake in the refrigerator.
Food History:
Banana splits originated in the early 1900s in the United States and have been a popular dessert ever since.
Flavor Profiles:
This cake has a sweet and fruity flavor with notes of banana, chocolate, and cherries.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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Taste: Sweet, Creamy, Fruity, Banana, Nutty, Banana-Flavored