Thursday, 11 September 2014

Banana Split Cake

Banana Split Cake

Banana cake with chocolate cream cheese frosting, Skor chips and sprinkles!



2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
2 Eggs, Separated
1-2 Tablespoons White Sugar
Pinch Salt
4 Bananas
3/4 Cups White Sugar
1/2 Cup Vegetable or Coconut Oil


1/4 Cup Cream Cheese
1 1/2-2 Cups Icing Sugar
1/3-1/2 Cup sifted Cocoa Powder, unsweetened
1 Tablespoon Vanilla

Some Skor Chips
Some Sprinkles

Special Tools:

A stand mixer, a power mixer some sort of electric mixer will make this a lot easier, also a food processor with a blade attachment can help make a lighter smoother cake.

Bunt cake pan, the kind with a tube in the center of it.


I hope you have a stand mixer. . .  if not prepare the meringue first before you start everything else. Whipping egg whites to fluffy greatness takes time and I just set it up in the stand mixer turn it on and start on the rest of the prep work. Usually by the time I get everything else together and the oven is preheated I still need to wait a few more minutes for the meringue to be ready.

Preheat oven to 375°F.

Liberally spray cake pan with cooking oil, and then lightly dust with flour, shake out excess.

To make the meringue carefully separate the eggs into the yolks and the whites.

Add the egg whites, 1-2 tablespoons of sugar and a pinch of salt to the stand mixer bowl or to a medium mixing bowl.

With the whisk attachment, or electric mixers, or by hand (please don't try this by hand it will take a lifetime) whisk/mix the egg white mixture until stiff peaks form while mixing. At least 10-15 minutes. Just keep mixing! Set aside.

In a medium bowl or in a large bowl food processor fitted with a blade attachment, whisk/pulse the egg yolks with 3/4 cups of white sugar until light yellow and sort of fluffy looking. Add the bananas and vegetable or coconut oil and mash/pulse until it is reasonably smooth. Set aside.

In a small bowl sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cinnamon and nutmeg. Sift until evenly blended.

Using a wooden spoon or in the food processor bowl, combine the egg yolk/sugar/banana and oil bowl with the dry ingredients. Mix until combined evenly.

Once the egg whites are whipped to stiff peaks, fold the meringue into the cake batter, just gently mixing until blended in.

Pour the batter into the prepared pan.

Bake for 55-70 minutes, until a cake tester comes out clean. If the top gets too dark cover with foil or brush with a bit of milk.

Once cake is caked, remove from oven and allow cake to rest in pan for additional 10 minutes outside of oven.

Invert to cooling rack to finish cooling. Serve warm or wait until cool to frost.

To make frosting 

Add the cream cheese and vanilla to a large bowl.

Sift the cocoa powder into the bowl and mix together.

Add the icing sugar about 1/2 cup at a time and mix well after each addition.

Continue to add icing sugar until the frosting is as stiff as you desire.

Frost the cake once it has cooled.

Decorate top with sprinkles and Skor Chips.

And you have a Banana Cake, with Cream cheese Chocolate frosting and Butterscotch Skor chips.



I feel pretty good about this cake, and to be honest I had tried to make an orange chocolate cake last week but things went terribly wrong. I also messed up making aioli from scratch last week. Not a good kitchen time. But that is the past and this cake now! This is one to be proud of, would be good for a little ones birthday party or something for a different spin on birthday cake.

Other Places:

What was cooking one year ago?

Pan Fried Fish Fillet

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