Introduction
The Banana Split is the quintessential dessert of American nostalgia, a towering masterpiece of ice cream, fruit, and toppings. The Banana Split Cake Bowl transforms this classic sundae into a decadent, shareable baked dessert. This recipe features a moist, fruit-studded banana cake base, layered with crushed pineapple and cherries, and crowned with a generous blanket of whipped topping, fudge sauce, and chopped nuts. It offers all the joyful flavors of the original without the race against melting ice cream, making it the perfect centerpiece for picnics, parties, or a cozy family treat.
Ingredients
- All-Purpose Flour: 1 ½ cups (180 g)
- Granulated Sugar: 1 cup (200 g)
- Baking Soda: 1 teaspoon (5 g)
- Salt: ½ teaspoon (2.5 g)
- Ripe Bananas, mashed: 3 large (approx. 300 g)
- Unsalted Butter, melted: ½ cup (115 g)
- Large Eggs: 2
- Buttermilk: ¼ cup (60 ml)
- Canned Crushed Pineapple, well drained: 8 ounces (225 g)
- Maraschino Cherries, halved: ½ cup (100 g), plus extra for garnish
- Whipped Topping (or fresh whipped cream): 16 ounces (450 g)
- Chocolate Fudge Sauce: As desired
- Chopped Walnuts or Peanuts: ½ cup (60 g)
Step-by-step Preparation
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Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking dish. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Tip: Ensure your bananas are very ripe—the spottier, the sweeter and more moist the cake will be.
- Combine Wet Ingredients: In a separate bowl, mash the bananas thoroughly. Stir in the melted butter, eggs, and buttermilk until just combined.
- Mix and Bake: Pour the wet mixture into the dry ingredients and stir until barely combined; be careful not to overmix. Gently fold in the well-drained crushed pineapple and the halved maraschino cherries. Pour the batter into the prepared baking dish.
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Bake and Cool: Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely on a wire rack. This is crucial—if the cake is warm, the toppings will melt.
Tip: For best results, place the cooled cake in the refrigerator for at least two hours before topping.
- Assemble the Banana Split Cake Bowl: Once the cake is chilled, spread the entire 16 ounces of whipped topping evenly over the surface. Drizzle generously with chocolate fudge sauce. Sprinkle the chopped nuts over the top, and finish by placing the extra maraschino cherries strategically across the cake surface.
Nutritional Information
While this is an indulgent dessert, the Banana Split Cake Bowl offers some redeeming qualities. Per serving (approximately 1/12th of the cake), the estimated calorie count is around 350-400 calories, depending on the amount of fudge sauce and nuts used. It is rich in carbohydrates and sugars, but the bananas contribute essential potassium, and the nuts provide healthy fats and protein. Enjoy this treat in moderation.
Storage
Due to the whipped topping and fruit components, this cake must be stored in the refrigerator. Cover the cake bowl tightly with plastic wrap or aluminum foil. It will keep well for 3 to 4 days. Freezing is not recommended once the whipped topping has been added, as the texture will become watery upon thawing. Serve chilled directly from the refrigerator.
Conclusion
The Banana Split Cake Bowl is a guaranteed crowd-pleaser, combining the comforting texture of a moist cake with the vibrant, fruity flavors of a classic sundae. For an extra layer of flavor, consider adding a thin layer of cream cheese frosting beneath the whipped topping. You can also vary the nuts—pecans are a wonderful substitute for walnuts—or add a drizzle of caramel