A showstopper banana cake


Kim Jackson of Red Springs, N.C., was looking for a recipe for a Banana Split Cake. Cathy Bryan of Columbia sent in her recipe.

Her cake is a little time-consuming, but if you want a showstopper of a dessert this would be one.

I baked the banana cake in the morning and then assembled the rest of the recipe a couple of hours before serving so that it would have time to set up in the refrigerator. Even though the finished cake looked like a bit of a gooey mess, it cut just fine and tasted absolutely delicious.

Banana Split Cake

Serves 12


2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (3 medium)

1/2 cup buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla


1 cup whipping cream

1 tablespoon sugar

1 cup sliced strawberries

one 8 1/4 -ounce can crushed pineapples, well-drained

one 11- to 12-ounce jar fudge ice-cream topping

1/2 cup chopped nuts

banana slices for garnish (optional)

To prepare the cake: Grease and flour two 9-inch baking pans. Set aside. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add bananas, buttermilk, shortening, eggs and vanilla. Beat with mixer on low until combined. Beat on medium speed for 3 minutes. Pour into prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool completely.

For filling and topping: Beat whipping cream and sugar with chilled beaters on low to medium speed just until soft peaks form. Do not overbeat. Divide whipped cream in half. Fold berries into half of the cream and pineapples into the other half. Heat fudge topping until warm, not hot.

To assemble, using a serrated knife, split each layer in half horizontally. Place bottom of one split layer on a serving plate. Top with the strawberry-cream mixture, spreading to edge of cake layer.

Place another split cake layer on top. Spread half of warm fudge topping, letting it drizzle down the sides. Sprinkle with half the nuts. Top with another split layer. Spread with the pineapple-cream mixture.

Top with the remaining cake layer. Spread remaining warm fudge topping on top of the cake, letting some drip down the sides of the cake. Sprinkle top of the cake with remaining nuts.

Serve immediately or cover loosely with plastic wrap and chill for up to 2 hours. If desired, garnish with banana slices.

Per serving: 505 calories, 7 grams protein, 22 grams fat, 8 grams saturated fat, 71 grams carbohydrate, 3 grams fiber, 63 milligrams cholesterol, 342 milligrams sodium


Jean Casparriello of Baltimore is requesting a recipe for Maryland crab soup.

Mazie Lee of Fayetteville, N.C., is looking for a recipe for a Weight Watchers dessert from the late 1970s that used chocolate cocoa and two slices of bread.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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