Ingredients with Measurements:
- 1 box of yellow cake mix
- 3 ripe bananas, mashed
- 1 cup of milk
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of chopped walnuts
- 1/2 cup of maraschino cherries, chopped
- 1/2 cup of crushed pineapple, drained
- 1/2 cup of hot fudge sauce
- 1/2 cup of whipped cream
- 1/4 cup of rainbow sprinkles
Special Equipment Needed:
- 9x13 inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Piping bag with star tip (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a mixing bowl, combine the cake mix, mashed bananas, milk, vegetable oil, and eggs. Mix until well combined.
3. Fold in the chopped walnuts, maraschino cherries, and crushed pineapple.
4. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely.
6. Once the cake is cooled, spread the hot fudge sauce over the top.
7. Pipe whipped cream on top of the fudge sauce using a piping bag with a star tip.
8. Sprinkle rainbow sprinkles over the whipped cream.
9. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 1 hour and 50 minutes (including chilling time)
Temperature:
Bake at 350°F (175°C)
Serving size:
This recipe serves 12-16 people.
Nutritional information:
Calories per serving: 360
Total Fat: 20g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 320mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts.
- You can use fresh or frozen pineapple instead of canned pineapple.
- You can use chocolate sauce instead of hot fudge sauce.
Variations:
- You can add sliced bananas on top of the whipped cream.
- You can add chopped peanuts on top of the whipped cream.
- You can add caramel sauce on top of the whipped cream.
Tips and Tricks:
- Make sure the cake is completely cooled before adding the fudge sauce and whipped cream.
- You can use a spoon to spread the fudge sauce if you don't have a spatula.
- You can use a spoon to dollop the whipped cream if you don't have a piping bag.
- You can use a fork to make swirls on the whipped cream.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- You can serve the cake cold or at room temperature.
Presentation Ideas:
- You can cut the cake into squares and serve on a platter.
- You can serve the cake in individual cups or bowls.
Garnishes:
- You can garnish with additional rainbow sprinkles or chopped nuts.
Pairings:
- Serve with a scoop of vanilla ice cream.
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, you can add more mashed bananas or a tablespoon of vegetable oil.
Food Safety Advice:
- Make sure the cake is fully cooked before serving.
Food History:
- The banana split was invented in 1904 by David Strickler, a 23-year-old soda fountain clerk in Latrobe, Pennsylvania.
Flavor Profiles:
- Sweet, fruity, nutty, and chocolatey.
Serving Suggestions:
- Serve as a dessert after a meal or as a sweet treat for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Banana, Chocolaty, Nutty, Banana-Flavored