Hi all– I have fond memories of banana splits with my mother when I was small. We’d shop downtown and end up at the Woolworth’s lunch counter with for a 39 cent banana split lunch. I was in heaven. So this recipe combines two great desserts– banana splits and that old standby, cake! Sweet and fruity and chocolate topped. I think it would make a grand birthday cake!
BANANA SPLIT CAKE
3 bananas, smooshed to a pulp
3/4 cup canola oil
1 1/2 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1 tsp. salt
Smash the bananas in a large bowl. Mix in the oil, sugar and eggs. Then stir in the flour, baking powder and salt. Spoon the batter into 3 9″ cake pans sprayed with cooking spray. Bake them up at 350 degrees for 25 to 30 minutes, until golden and firm to the touch.
Filling and toppings:
1 pound box of strawberries, divided
1 pint whipping cream, divided
2 tsp. powdered sugar
1 tsp. instant vanilla pudding powder
1 tsp. sugar
2 tab. butter
1 1/3 cup chocolate chips
1/2 cup sliced almonds
Save out 5 or 6 pretty strawberries to top the cake, Then slice the other strawberries to flat rounds. Whip 1 1/2 cups of the cream with an electric mixer, adding in the powdered sugar and vanilla pudding powder to stabilize the cream.
Cut the strawberries for the top of the cake into fourths and mix them with a teaspoon of sugar and set aside for them to form a little juice.
To make the chocolate ganache, bring the remaining 1/2 cup of cream with the 2 tab. of butter to a low simmer. Turn off the heat and stir in the chocolate chips, beating it until it’s glossy. Let it cool to room temperature.
When the cake layers are cool, set the first cake on a pretty plate and top with half the whipped cream and half the sliced berries. Add the second cake layer and do the same. Top it with the top cake layer and pour the cooled ganache over the cake and sprinkle on the almonds and the quartered, sugared strawberries. Serve it up in large slabs!
If you have leftover cake, store it in the fridge to eat later because of the cream.