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Banana Split Cake with Strawberry Sauce

Banana Split Cake with Strawberry sauce on white plate

1 from 1 reviews

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

1/2 tsp. salt

1/4 tsp. baking soda

1 cup butter

1 and 1/2 cups sugar

1 tsp. vanilla

4 eggs

1 large banana, mashed (1/2 cup)

1/2 cup sour cream

1/2 cup milk

1/2 cup powdered hot cocoa mix (3 x 25g envelopes)

Strawberry Sauce

5 cups strawberries, fresh

1 cup water

3/4 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 1/2 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.  

Nutrition

Keywords: Banana Split Cake, Banana Cake