Friday, March 6, 2009

Banana split cake recipe, with banana, chocolate, and strawberry batters.


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup mashed banana, about 1 large ripe banana
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup strawberry preserves
  • red food coloring
  • 1/2 cup instant cocoa (sweetened)


  • Grease and flour a 10-inch Bundt pan or fluted tube pan; set aside.
  • Stir together flour, baking powder, baking soda and salt; set aside.
  • In large mixing bowl, beat butter on medium speed until light, about 30 seconds.
  • Add sugar and beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • In medium bowl, mash banana.
  • Add sour cream, milk and vanilla; stir to combine.
  • Add dry ingredients alternately with banana mixture to creamed mixture; beat well after each addition.
  • Reserve 2 cups batter in 2 bowls -- 1 cup of batter in each bowl.
  • Stir strawberry preserves and food coloring into 1 cup of the reserved batter.
  • Stir instant cocoa mix into the other cup of reserved batter.
  • Spoon half of the plain banana batter into pan. Top with strawberry batter.
  • Spoon more plain batter over this. Top with cocoa batter.
  • Bake at 350° for 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Cool for 10 minutes on a wire rack, then remove from pan to cool completely.
  • Sift powdered sugar over cooled cake, or drizzle with a chocolate or vanilla glaze.
  • Serve with vanilla ice cream and sauce, if desired.

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