Are you ready for a taste of pure nostalgia? This Old Fashioned Banana Split Cake recipe isn't just a dessert; it's a journey back to simpler times, a celebration of classic flavors, and a guaranteed crowd-pleaser. Imagine the rich, moist layers of cake infused with banana, topped with creamy swirls of chocolate, strawberry, and pineapple, and finished with a mountain of whipped cream and a sprinkle of cherries. Sounds dreamy, right? Let's get baking! This easy recipe is perfect for a weekend baking project or a special occasion, offering a delicious and impressive homemade treat. It's the best recipe for a comforting, healthy meal, making it a perfect addition to your quick dinner ideas repertoire.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 ripe bananas, mashed
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Toppings:
- 1 cup chocolate syrup
- 1 cup strawberry syrup
- 1 cup pineapple syrup
- Whipped cream
- Maraschino cherries
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a small bowl, mash the bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Gently fold in the mashed bananas.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Gradually add the milk and vanilla extract, mixing until smooth and creamy.
Assembling the Banana Split Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate.
- Frost the top of the cake layer evenly.
- Top with the second cake layer.
- Frost the entire cake with the remaining frosting.
- Using separate piping bags or spoons, create stripes of chocolate, strawberry, and pineapple syrups down the center of the cake.
- Top with a generous amount of whipped cream and maraschino cherries.
Tips and Variations:
- For extra moist cake, add 1/4 cup of sour cream to the batter.
- Feel free to use different types of syrup, such as caramel or butterscotch.
- You can also add chopped nuts or chocolate chips to the cake batter.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 25-30g Saturated Fat: 15-20g Cholesterol: 50-60mg Sodium: 200-250mg Carbohydrates: 60-70g Sugar: 40-50g Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Old Fashioned Banana Split Cake is a true delight, perfect for sharing with family and friends. Enjoy this delicious trip down memory lane! It’s one of those best recipes that’s easy to follow and always delivers amazing results. Happy baking!