Banana Split Cake
Indulge in nostalgia with this vintage Banana Split Cake: moist layers of banana and cocoa, swirled with strawberry preserves, topped with chocolate syrup and whipped cream.
- Total Time: 1 hour
Ingredients
Scale
- 1 cup of margarine
- 1 1/2 cups of granulated sugar
- 4 eggs
- 1 banana(s)
- 1/2 cup of Sour Cream
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 3 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/4 teaspoon of sodium bicarbonate (baking soda)
- 1/2 cup of strawberry preserves
- 1/2 cup of cocoa powder (unsweetened)
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
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In a large mixing bowl, cream together the margarine and sugar until light and fluffy.
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Beat in the eggs, one at a time, until well incorporated. Mix in sour cream and milk.
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Stir in the mashed bananas and vanilla extract.
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In a separate bowl, sift together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the banana mixture, mixing until just combined.
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Divide the batter into three equal portions. Leave one plain.
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In one portion of the batter, stir in the cocoa powder until well blended.
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In the other portion of the batter, fold in the strawberry preserves gently.
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Pour Strawberry batter over greased baking pan, spread even.
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Pour the plain batter over the top of the strawberry batter and spread even.
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Pour chocolate batter over the plain batter layer and spread even.
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*If desired, using a rubber spatula or butter knife, run and swirl through all layers to create a marble swirl effect.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely in the pan on a wire rack.
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Once cooled, drizzle chocolate syrup over the top of the cake.
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Top with whipped cream.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- 9×13 baking pan
- Prep Time: 30
- Cook Time: 30
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