This Banana Split cake with strawberries is moist and has a beautiful texture. The fresh strawberries in the sauce are delicious. Literally the icing on the cake. The dollop of whipped cream is optional - but why wouldn't you? 🙂
A few tips about making this Banana Split Cake with Strawberry Sauce
The bananas
- Always use ripened bananas like the ones in the photo above.
- I had two bunches of leftover banana when I made this recipe. The one of the left is what I would consider a small banana and the one on the right a large one. When I enter a recipe, I will always try to give the cup measurement vs. the banana size. The large one on the right was exactly ½ cup once mashed. It makes a difference to the flavour.
Hot Chocolate Mix for the chocolate part of the cake
Three evelopes of single serve 25g Carnation Hot Chocolate Mix (this is not a sponsored post) added to the ½ cup needed for the recipe. You could use any brand.
The rest of the cake is very straightforward, however I wanted to show a picture of how the chocolate goes into the bundt pan and doesn't go to the edges.
Austin & I were chatting as we were making this cake and I completely forgot to flour the pan after I greased it as you will see in the photo. I highly recommend using the flour because it prevents the cake from sticking.
Other great strawberry recipes you might like:
No-Bake Strawberry Cheesecake Parfaits
Strawberry Shortcakes – A Summer Delight
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Banana Split Cake with Strawberry Sauce
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
This Banana Split cake is moist and has a beautiful texture. The fresh strawberries in the sauce are not cooked. Literally the icing on the cake.
Ingredients
Cake batter
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 cup butter
1 and ½ cups sugar
1 tsp. vanilla
4 eggs
1 large banana, mashed (½ cup)
½ cup sour cream
½ cup milk
½ cup powdered hot cocoa mix (3 x 25g envelopes)
Strawberry Sauce
5 cups strawberries, fresh
1 cup water
¾ cup sugar
2 tbsp cornstarch
Instructions
Cake Batter
1. Preheat oven to 350F.
2. Grease and lightly flour 10 inch bundt pan.
3. In a large mixing bowl, stir together flour, baking powder, baking soda and salt.
4. In a separate bowl, or stand mixer bowl, beat butter, sugar and vanilla on medium speed for 1 minute until fluffy.
5. Add eggs one at a time beating for one minute after each.
6. In a separate, small bowl mash one large banana. Add in sour cream and milk.
7. Add dry ingredients and banana mixture to the sugar/butter mixture alternately, beating on low speed after each just until combined
8. Remove one cup of the batter in a small bowl and mix with the hot cocoa powder.
9. Spoon the light banana batter into prepared cake pan.
10, Spoon the hot cocoa batter on top in a ring. do not spread to the edges. Create a ring in the middle of the batter.
11. Bake in 350 F oven for 60 minutes or until cake tests done with a cake tester.
12. Cool cake on wire rack for 10 minutes.
Strawberry Sauce
1. Slice and chop strawberries.
2. Place 1 cup of the strawberries in a heavy-bottomed saucepan and add 1 cup of water.
3. Mash the strawberries.
4. Cook for 2 minutes.
5. Remove from stove stop and strain using a sieve , saving the juice in a small mixing bowl. Rinse out the saucepan and pour the strawberry juice back into the saucepan.
6. In a small bowl, whisk together sugar and cornstarch.
7. Whisk the sugar and cornstarch mixture into the juice in the saucepan.
8. Cook and stir until thickened and bubbly.
9. Reduce heat to low-medium and cook 2 minutes more.
10. Cool for 10 minutes, then stir in fresh, chopped strawberries.
11. Halve the remaining strawberries and stir into the sauce.
(May be stored in refrigerator)
To serve:
Slice cake and top with ½ cup of strawberry sauce. Top with a dollop of whip creamed (optional)
Notes
Dollop of whipped cream is optional.
To make whipped cream:
On medium-high speed of mixer or by hand mix:
1 cup heavy whipping cream
1 tsp. vanilla
1 tbsp. icing sugar or granulated sugar
Whip until mixture thickens to soft-medium peaks. It will quickly curdle if you whip it too long and will only take a few minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 481
- Sugar: 43.2 g
- Sodium: 171.1 mg
- Fat: 19 g
- Saturated Fat: 11.1 g
- Trans Fat: 0 g
- Carbohydrates: 72.8 g
- Fiber: 2.5 g
- Protein: 7.1 g
- Cholesterol: 106.2 mg
Keywords: Banana Split Cake, Banana Cake
Rollande Allen
How lucky we are to be able and sample Sandra's delicious recipes.
Her stories sure bring a lot of memories.
I must have moved that Easy Bake around 1,000 times but now I'm very happy I did.
It was bought at the Beamish Store in Vankleek Hill, (on sale after Christmas )
in 1971 I think..I've been storing it for her for almost 50 years. So now it's back where it belongs
to the original owner. Keep up the good work...…….Love , Mom xox
★
Sandra
Thanks Mom and thanks to you and Dad for all of your support as I've set up this blog, xo