Gabriella D'AgostinoThe banana split cake is a decadent and delicious dessert that is perfect for any occasion. It is made with a moist banana cake that is topped with a creamy vanilla frosting, and then drizzled with a rich chocolate sauce and chopped nuts. The cake is a great way to use up ripe bananas, and it is sure to be a hit with everyone who tries it.
The banana split cake is thought to have originated in the United States in the early 1900s. It is believed to have been created by David Strickler, a soda fountain operator from Latrobe, Pennsylvania. Strickler was experimenting with new ways to serve ice cream when he came up with the idea of combining a banana split with a cake. The cake was an instant hit, and it quickly became a popular dessert item at soda fountains and ice cream parlors across the country.
Ingredients
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed ripe bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, pudding mix, sour cream, oil, and eggs. Beat until well blended.
- Stir in the mashed bananas.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
To make the frosting, simply combine 1 cup of softened butter, 1 box of instant vanilla pudding mix, and 1/2 cup of milk. Beat until smooth and fluffy. Spread the frosting over the cooled cake and top with chopped nuts and a drizzle of chocolate sauce.
Tips
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1. For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
Brown sugar has a molasses flavor that will add depth to the cake.
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2. If you don’t have sour cream, you can substitute plain yogurt.
Yogurt will add moisture to the cake and help it to rise.
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3. To make the cake ahead of time, bake it and let it cool completely. Wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days.
When you’re ready to serve, frost the cake and top with chopped nuts and chocolate sauce.
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4. To make the cake gluten-free, use a gluten-free cake mix and flour.
You can also substitute almond flour or coconut flour for the all-purpose flour.
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5. To make the cake dairy-free, use dairy-free milk and butter.
You can also substitute coconut oil or vegan butter for the butter.
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6. To make the cake vegan, use vegan cake mix and frosting.
You can also substitute applesauce or mashed banana for the eggs.
Frequently Asked Questions
Q: Can I use another type of fruit in this cake?
A: Yes, you can use any type of fruit that you like. Some good options include strawberries, blueberries, raspberries, or peaches.
Q: Can I make this cake in a different size pan?
A: Yes, you can make this cake in any size pan that you like. Just adjust the baking time accordingly.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap the cake in plastic wrap and then place it in a freezer-safe container.
Q: How do I store this cake?
A: This cake can be stored at room temperature for up to 3 days. Store the cake in an airtight container to keep it fresh.
The banana split cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist banana cake, creamy vanilla frosting, and rich chocolate sauce, this cake is sure to be a hit with everyone who tries it. So next time you’re looking for a special dessert, give the banana split cake a try. You won’t be disappointed!
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