Banana Split Cake I Recipes
BANANA SPLIT CAKE
An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.
Provided by Julie Clark
Categories Dessert
Time 43m
Number Of Ingredients 14
Steps:
- Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
- In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn't get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
- Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool completely on a wire rack.
- In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
- In another bowl, mix together the pudding mixes and milk until smooth.
- Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
- Spread the pudding mixture over the cooled cake.
- Place sliced bananas all over the top of the pudding layer.
- Sprinkle the drained crushed pineapple from step 1 over the bananas.
- Spread the whipped topping over the pineapple.
- Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
- Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.
Nutrition Facts : Calories 365 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
SOUTHERN STYLE BANANA SPLIT CAKE
This great recipe belonged to my Grandma and requires no cooking.
Provided by Tammy Livingston
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
- Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
- Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
- Top with cherries and chopped nuts; refrigerate and serve chilled.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g
BANANA SPLIT ICEBOX CAKE
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.
Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
BANANA SPLIT CAKE I
A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h40m
Yield 18
Number Of Ingredients 10
Steps:
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g
More about "banana split cake i recipes"
BANANA SPLIT LAYER CAKE RECIPE | MY CAKE SCHOOL
From mycakeschool.com
Estimated Reading Time 8 mins
- For the Banana CakePreheat the oven to 350 degrees, Grease/spray & flour three 8 inch pans and line with parchment circles
- In the mixing bowl, add the dry ingredients, sugar, flour, baking soda, baking powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients
- Add the softened butter to the dry ingredients and mix on low speed until the dry ingredients are moistened. Mix until it begins to look like coarse sand Scrape the bottom and sides of the bowl
- In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend
BANANA SPLIT CAKE RECIPE | BROWN SUGAR FOOD BLOG
From bsugarmama.com
Estimated Reading Time 5 mins
- In a medium sized bowl, add the graham cracker crumbs and the melted butter and stir. Using a 9X9-inch pan press the graham cracker crust mixture into the bottom of the pan making sure that you have a solid bottom. Bake crust for 5 minutes. Remove pan from oven and allow crust to completely cool before topping it with the rest of the cake.
- In a separate bowl, blend the cream cheese until creamy. Add the pudding mix, sugar, vanilla extract, and milk. Beat until creamy. The filling should be creamy. If it still appears slightly thick and clumpy, add 1 tablespoon of milk at a time until it is creamy.
- Pour the cream cheese mixture on top of the graham cracker crust and spread evenly with a rubber spatula or the back of a spoon. Open the can of the pineapple and drain off the excess liquid using a strainer. Press the pineapple to squeeze out more of the liquid. Sprinkle the crushed pineapple on top of the cream cheese. Sprinkle the strawberries and bananas on top of the pineapple.
BANANA SPLIT CAKE (WITH CHOCOLATE DRIP) | SUGAR GEEK SHOW
From sugargeekshow.com
Estimated Reading Time 9 mins
- Preheat oven to 350ºF and prepare one 8" cake pans with cake goop or other cake release. Make sure all cold ingredients are room temp or slightly warmed.Combine together flour, baking soda, baking powder, cinnamon and salt and set aside.Combine together buttermilk, banana, oil and vanilla. Whisk and set aside.Place softened butter in the bowl of a stand mixer with the paddle attachment and cream until smooth. Sprinkle in brown and white sugar and whip on medium until light and fluffy.Add in your eggs one at a time, waiting for them to be combined before adding the next.Add in 1/3 of your flour mixture and then 1/3 of your liquid. Alternate two more times and mix until just combined.Pour into your prepared cake pans and bake for 35-40 minutes until a toothpick comes out cleanly. Let cool fully before frosting.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.Place 2oz of the milk and oil in a separate bowl or cup and set asideCombine remaining milk, vanilla and room temp eggs in a separate measuring cup and set asideMeasure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. I always start by baking for 30 minutes for 8" then checking for doneness. If the cakes are
- Preheat oven to 350ºF and prepare two 8" cake pans with cake goop or other cake release. Make sure all cold ingredients are room temp or slightly warmed.Bring the water to a boil. Add in cocoa powder.Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs.Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.Once they are all combined, turn back up to medium for another 30 seconds.Lightly grease one 8" round cake pans prepared with your
- Chop chocolate finely and place in heat proof bowl.Heat cream until just starting to steam, do not boil.Pour hot cream over chocolate and let set 5 minutes. Whisk until smooth
NO BAKE BANANA SPLIT CAKE - I WASH YOU DRY
From iwashyoudry.com
- Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
- Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer. Top with a layer of the crushed pineapple (make sure to drain very well). Slice 4 of the bananas into discs and layer on top of the pineapple.
- Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
NO-BAKE BANANA SPLIT CAKE | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
Estimated Reading Time 5 mins
BANANA SPLIT CAKE - ADD A PINCH - DELICIOUS AND EASY RECIPES
From addapinch.com
Estimated Reading Time 3 mins
THE BEST BANANA SPLIT CHEESECAKE DESSERT RECIPE
From shugarysweets.com
5/5 (9)Category Pies And TartsCuisine AmericanTotal Time 4 hrs 25 mins
- Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
NO BAKE BANANA SPLIT CAKE - BALANCING MOTHERHOOD
From balancingmotherhood.com
Estimated Reading Time 8 mins
- Put graham crackers in food processor. Add 5 tablespooons melted butter. Blend. Spread mixture into bottom of glass pan and press to form crust.
- In mixer, beat together: 2 cups powdered sugar, 1 stick melted butter, vanilla. Add in eggs one at a time. Beat on medium speed until blended, up to 10 minutes.
NO BAKE BANANA SPLIT CAKE RECIPE - EASY BANANA SPLIT CAKE ...
From dessertsonadime.com
Estimated Reading Time 4 mins
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
BANANA SPLIT "CAKE" RECIPE | MYRECIPES
From myrecipes.com
Servings 24Total Time 5 hrs 15 mins
- BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan.
- Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.
BANANA SPLIT CAKE | THE CAKE BLOG
From thecakeblog.com
Estimated Reading Time 7 mins
- Place strawberries and sugar into a medium saucepan. Cook uncovered over medium-high heat, breaking down strawberries with a wooden spoon. Cook 5-10 minutes until softened and broken down. Cool completely before using.
- Place all ingredients into a medium saucepan, stir to combine. Bring to a boil over medium-high heat. Cook 2-3 minutes until thickened. Cool completely before using.
BANANA SPLIT CAKE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
- Add the graham cracker crumbs, butter, and sugar to a large mixing bowl. Stir until the butter coats all of the crumbs.
NO BAKE BANANA SPLIT DESSERT - BROWN EYED BAKER
From browneyedbaker.com
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
BANANA SPLIT CAKE RECIPE | MYRECIPES
From myrecipes.com
- Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
- Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
- Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
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