BANANA SPLIT CAKE

BANANA SPLIT CAKE

This recipe for a banana split ice cream cake is layers of ice cream sandwiched between homemade banana cake, all finished off with whipped cream, fudge and cherries. Don't forget the sprinkles! 

 Course Dessert

 Cuisine American

 Keyword banana split cake

 Prep Time 1 hour

 Cook Time 1 minute

 Total Time 1 hour

 Servings 20 servings

 Calories 630 kcal

 Author Dinner at the Zoo

Ingredients

·      For the first 2 cake layers:

·      cooking spray

·      1/2 cup unsalted butter room temperature

·      1 cup granulated sugar

·      1 large egg

·      2 teaspoons vanilla extract

·      3 medium bananas mashed

·      1 3/4 cups all purpose flour

·      1 teaspoon baking powder

·      1 teaspoon baking soda

·      1/2 teaspoon kosher salt

·      For the second set of cake layers:

·      cooking spray

·      1/2 cup unsalted butter room temperature

·      1 cup granulated sugar

·      1 large egg

·      2 teaspoons vanilla extract

·      3 medium bananas mashed

·      1 3/4 cups all purpose flour

·      1 teaspoon baking powder

·      1 teaspoon baking soda

·      1/2 teaspoon kosher salt

·      3 cups vanilla ice cream softened before use

·      3 cups chocolate ice cream softened before use

·      3 cups strawberry ice cream softened before use

·      1/2 cup strawberry sundae topping

·      1/2 cup pineapple sundae topping

·      1 cup hot fudge topping divided use

·      2 1/2 cups heavy whipping cream divided use

·      1/4 cup + 1 tablespoon granulated sugar divided use

·      yellow food coloring (optional)

·      1/2 cup + 1 tablespoon colored sprinkles divided use

·      20 maraschino cherries

Instructions

1.    For the first 2 cake layers:

2.    Grease and two 9-inch cake pans; line the bottoms of the pans with rounds of parchment paper. Preheat oven to 350 degree F.

3.    In a large mixing bowl, beat butter and sugar until well combined and fluffy, about 3 minutes. Add in egg, vanilla, and bananas, mix to combine. Add in flour, baking powder, baking soda and salt. Beat on low speed for 2-3 minutes until fully blended - do not overmix.

4.    Pour batter evenly between the two cake pans. Bake for 20-25 minutes, cakes are done when a toothpick comes out clean. Remove from oven and cool in pans for about 10 minutes. Flip onto a cooling rack to cool completely. Using a large serrated knife, trim the tops of the cakes to make them flat.

5.    Repeat the above instructions to make the second set of cakes.

6.    Once all 4 cakes are baked, cooled and trimmed, assemble the ice cream cake. On your serving plate, place one layer of cake. Spread the strawberry ice cream over the cake in an even layer. Freeze until firm, at least one hour.

7.    Place the strawberry sundae topping over the ice cream layer, spread in a thin even layer. Add the banana cake on top and spread the chocolate ice cream over the cake. Freeze until firm, at least one hour.

8.    Remove cake from freezer - add 1/2 cup of hot fudge sauce on top of the chocolate ice cream, spread to coat evenly. Add the third banana cake on top.

9.    Spread the vanilla ice cream evenly over the third cake layer. Freeze until firm, at least one hour. Add the pineapple topping, spreading evenly over the ice cream and top with the final cake. Freeze until the entire cake is firm, 1-2 hours.

10. Pour 2 cups of heavy whipping cream into a bowl, beat with mixer until soft peaks have formed. Add 1/4 cup granulated sugar and a few drops of food coloring (if desired) and beat for 1-2 minutes more until sugar is incorporated.

11. Frost the cake with the whipped cream - I find an offset spatula gives the smoothest finish. Lightly press 1/2 cup sprinkles into the sides of the cake. Place the cake back into the freezer and chill until frosting has hardened, 1-2 hours.

12. Pour the remaining 1/2 cup hot fudge topping onto the top of the cake. You may need to warm it slightly to make it pourable but don't make it too hot or it will melt the cake!

13. Place the remaining 1/2 cup whipping cream into a bowl. Beat until soft peaks form, add 1 tablespoon granulated sugar and beat for one minute more until sugar is fully incorporated.

14. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe approximately 20 stars around the top edge of the cake. Place a cherry on top of each star and garnish with remaining tablespoon of sprinkles.

Recipe Notes

Little Helpers: The kids can help mix and stir the cake ingredients and decorate the cake with cherries and sprinkles at the end.

Make Ahead: This cake can be made up to 7-10 days in advance, store covered with plastic wrap. Make sure the cake is completely hard before you cover it. I recommend starting the cake 1-2 days in advance, that gives you plenty of time to let each layer freeze completely as you build your cake.

Source  https://www.dinneratthezoo.com

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