How to Make the Most of Bananas in Cakes: Banana Split Cake and Fresh Banana Bundt Cake
Bananas are not only tasty, they are healthy. One of their biggest contributions is potassium. If you don't enjoy eating a banana, try them in these delicious cakes. Banana Split Cake is a very pretty as well as delicious dessert that tastes like its' namesake, a banana split. The Fresh Banana Bundt Cake is another unique option that is perfect for reunions, pitch-in meals, etc. It has a rum icing, however, you can use vanilla flavoring in place of the rum.
BANANA SPLIT CAKE
This recipe was given to me by a family friend many years ago when my children were young (I now have 7 grandchildren.)
First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted
Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)
Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla
Third Layer:
3 large bananas, sliced and dipped in pineapple juice
Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas
Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.
Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.
Cover and keep refrigerated.
FRESH BANANA BUNDT CAKE
1/2 cup shortening
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 3)
2 large eggs
1 tsp vanilla extract
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
Preheat oven to 350 degrees. Grease and lightly flour an 8-cup Bundt pan; set aside.
In a large mixing bowl, cream the shortening. Slowly add the sugar to the shortening and beat until light. Add the banana, eggs, and vanilla extract; beat well. Mix together the cake flour, baking soda and salt. Add flour mixture to the banana mixture and blend. Slowly add in the sour cream, mixing until well blended. Spread mixture into the prepared pan and bake at 350 degrees for about 45 minutes. Cool in the pan for 5 minutes before inverting. Cool cake completely before icing.
ICING:
2 1/2 cups powdered sugar
4 tsp hot water
1 tsp Rum (or vanilla extract)
1/4 cup chopped walnuts
Put the hot water in a small mixing bowl and beat in the powdered sugar until the frosting is thick enough to spread. Add the rum and continue beating until creamy. Spread on cooled cake. Sprinkle chopped walnuts over the top for garnish, if desired.
Enjoy!
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