Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 ripe bananas, mashed
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lemon juice
- 1/2 cup chopped walnuts
- 1/2 cup maraschino cherries, chopped
- 1/2 cup crushed pineapple, drained
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Plastic wrap
Step-by-step instructions:
1. In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.
2. In a separate bowl, mix together mashed bananas, sweetened condensed milk, and lemon juice until well combined. Stir in chopped walnuts, maraschino cherries, and crushed pineapple. Pour the mixture over the graham cracker crust.
3. Sprinkle chocolate chips over the top of the banana mixture.
4. In a small bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chocolate chips.
5. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
6. Remove from the freezer 10 minutes before serving. Release the springform pan and slice into pieces.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours
Temperature:
Freeze at 0°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 53g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or chocolate cookies.
- Walnuts can be substituted with pecans or almonds.
- Maraschino cherries can be substituted with fresh cherries or strawberries.
- Chocolate chips can be substituted with chopped chocolate bars or chocolate shavings.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add sliced bananas on top of the whipped cream before freezing.
- Use different types of nuts, such as pistachios or hazelnuts.
- Add a layer of caramel or hot fudge sauce between the banana mixture and the whipped cream.
- Use different types of fruit, such as blueberries or raspberries.
Tips and tricks:
- Make sure the crust is pressed firmly into the bottom of the pan to prevent it from crumbling when slicing.
- Use a sharp knife to slice the frozen cake.
- To make it easier to remove the cake from the pan, line the bottom with parchment paper before adding the crust.
Storage instructions:
- Store the frozen banana split cake in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- The frozen banana split cake does not need to be reheated. Serve it directly from the freezer.
Presentation ideas:
- Top each slice with a dollop of whipped cream and a maraschino cherry.
- Drizzle caramel or hot fudge sauce on top of the whipped cream.
Garnishes:
- Maraschino cherries
- Chopped nuts
- Chocolate shavings
- Fresh fruit
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
- Whipped cream
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
- Brownies
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the whipped cream is too soft, refrigerate it for a few minutes before spreading it over the chocolate chips.
Food safety advice:
- Make sure to use ripe bananas to ensure the cake has a smooth texture.
- Keep the cake frozen until ready to serve to prevent it from melting.
Food history:
- The banana split was invented in 1904 by David Strickler, a pharmacist in Pennsylvania. He created the dessert by splitting a banana in half and topping it with ice cream, whipped cream, and various toppings.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Fruity
- Chocolatey
Serving suggestions:
- Serve the frozen banana split cake as a dessert after a summer barbecue or picnic.
- It is also a great dessert for a birthday party or special occasion.
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