Ingredients with Measurements:
- 1 box yellow cake mix
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup vegetable oil
- 4 eggs
- 1/4 cup rum
- 1/4 cup pineapple juice
- 1/4 cup chocolate syrup
- 1/4 cup strawberry syrup
- 1/4 cup chopped walnuts
- 1/4 cup maraschino cherries
- 1/4 cup whipped cream
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Toothpick
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the cake mix, mashed bananas, vegetable oil, and eggs. Mix well using an electric mixer.
3. Add the rum and pineapple juice to the cake batter and mix until well combined.
4. Pour half of the cake batter into the baking pan.
5. Drizzle the chocolate syrup and strawberry syrup over the cake batter.
6. Sprinkle the chopped walnuts and maraschino cherries over the syrups.
7. Pour the remaining cake batter over the toppings.
8. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool for 10 minutes before topping with whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 3g
Substitutions for ingredients:
- Instead of rum, you can use apple juice or orange juice.
- Instead of pineapple juice, you can use orange juice or mango juice.
- Instead of walnuts, you can use pecans or almonds.
- Instead of maraschino cherries, you can use fresh strawberries or raspberries.
Variations:
- You can add sliced bananas on top of the cake before baking.
- You can use different flavors of syrup, such as caramel or butterscotch.
- You can add a layer of vanilla ice cream on top of the cake before serving.
Tips and tricks:
- Make sure to mash the bananas well to avoid lumps in the cake batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool before adding the whipped cream to avoid melting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a platter and top with whipped cream and additional chopped nuts and cherries.
Garnishes:
Additional chopped nuts and cherries.
Pairings:
Serve with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or a tablespoon of vegetable oil.
- If the cake is too moist, try reducing the amount of pineapple juice or adding a tablespoon of flour.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store leftovers in the refrigerator and discard any food that has been left at room temperature for more than 2 hours.
Food history:
The banana split was invented in 1904 by David Strickler, a 23-year-old pharmacist in Latrobe, Pennsylvania. The dessert quickly became popular and has been a classic American treat ever since.
Flavor profiles:
Sweet, fruity, and nutty.
Serving suggestions:
Serve the cake as a dessert after a summer barbecue or as a special treat for a birthday party.
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Taste: Sweet, Creamy, Banana, Chocolatey, Nutty, Banana-Flavored