While there’s no ice cream in this Banana Split Cake, bananas, pineapple and maraschino cherries are scattered across this banana cake topped with strawberry frosting. Nuts and Chocolate are the finishing touches. So much delicious flavor!
The day has come. This is the final day for Cookout Week. I’m sad it has come to an end, but I have a set of recipe ideas that will last me the rest of the summer. SO MANY DELICIOUS THINGS! Have you seen all the things?
You have to check them out!
Huge thanks to Allison from the Pintertest Kitchen for putting this all together and getting a fantastic group of bloggers together. Also huge thanks to our sponsors Maple Leaf Farms, Chef Shamy Butters, Barlean’s and Vermont Village.
Did you miss any of the great recipes I shared this week?
- Banana Split Cake (today)
- Grilled Brussels Sprouts & Zucchini
- Strawberry Rosé Wine Punch
- Pineapple Rum Coconut Fluff Salad
- Garlic Butter & Herb Burgers
- Grilled Duck Breast Pasta Salad
I have a confession. I have a weakness. For cake. I freaking love cake. It’s pretty much the main reason I can’t do Keto. Well that and pasta.
They truly are my guilty pleasure when it comes to food. We’ve been known to even randomly bake a cake just because and even to grab an un-decorated birthday cake from the store to bring home and enjoy.
Or sometimes to have a silly cake made just to enjoy and celebrate some ridiculous event.
Do you do things like that? I can’t be alone, can I? Maybe yours isn’t cake… maybe it’s something else.
Because of my love of cake, I love to make up different cakes based on standard flavors. Pina Colada Cake, Chocolate Espresso Bundt Cake, Chocolate Covered Cherry Snack Cake, Lemon Key Lime Snack Cake and now… this Banana Split Cake.
All the best flavors of a traditional Banana Split, baked into a delicious Banana Split Cake.
Here are a few tips to get this cake perfect:
- Make sure all cake ingredients are at room temperature. This ensures everything incorporates perfectly. Set out at least 2 hours before baking.
- Be sure cake is completely cool before you add the frosting. Otherwise the frosting can separate, not stick or literally slide right off the cake.
- Don’t change up the ingredient ratio here. This recipe calls for both butter and oil. If you take out one or the other you’re going to be left with a very different cake than what you intended. Too much butter makes a dense and dry cake. Too much oil and it’s going to fall apart before you even get it out of the pan. Substitutions in baking are difficult because it can change the moisture level, crumb and more.
- This cake (because of the fruit) needs to be stored in the refrigerator. However, if you bake the cake up the night before you decorate, you can store in air tight container on counter until ready to decorate.
Here’s a full list of the bloggers participating in #CookoutWeek 2018!
You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
Comment below with your favorite cookout recipe!
Let’s see what everyone is making today:
Loading InLinkz ...Now let’s make a Banana Split Cake!
Banana Split Cake
Ingredients
For the Cake:
- 1 1/2 cup granulated sugar
- 1/2 cup butter, softened, room temperature
- 3 eggs, room temperature
- 1 large banana, mashed
- 1 1/4 cup buttermilk, room temperature
- 1 tablespoon banana extract
- 1/2 cup vegetable oil, I actually used Barlean's Butter Flavored Coconut Oil in place of the vegetable oil.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For Decorating the Cake:
- strawberry frosting, homemade or storebought
- 2 large bananas, sliced
- 1 tablespoon lemon juice
- 1/2 cup pineapple tidbits, drained
- 1 cup maraschino cherries, drained
- chocolate sauce
- 1/2 cup walnuts, chopped
Instructions
- Cream together the sugar butter, eggs and banana. Add the buttermilk, banana extract and oil. Mix well.
- In a separate bowl, sift together the all-purpose flour, baking powder and salt.
- Using a spatula and gently mixing by hand, add the flour mixture to the wet ingredients a little at a time, mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over mixing.
- Pour into prepared (greased and floured) 9x13 inch baking pan. Bake at 350 degrees F, for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
To Assemble and Decorate:
- Spread Strawberry frosting across cake once completely cooled.
- Slice bananas and toss to coat in lemon juice (to keep them from browning quickly.)
- Place banana slices, pineapple tidbits and maraschino cherries on top of cake. Sprinkle walnuts across cake. Drizzle chocolate sauce across entire cake.
- Serve.
Looking for more delicious cake recipes? Try one of these incredible decadent cakes.
Wendy
oh my , this would be a very dangerous cake to have in my house.