My daughter likes to be creative. She always comes up with unique cakes that she wants for her birthdays. This year was no exception. For her birthday a couple of weeks ago she choose a banana split cake.
We saw a recipe from Martha Stewart that was called banana split cake and she immediately knew she wanted it. She loves bananas. She also likes to be unique and a banana split cake is unique.
This cake actually surprised me. I was a bit skeptical about it being good. But it really was. I enjoyed it much more then I thought I would. It was the same idea of a layered banana pudding, but with cake and chocolate. I think this cake would make a great dessert to serve a large group of people because you can make it ahead of time. And trifles always look pretty.
This is not exactly like Martha’s. I made some changes, but it is the same basic idea.
This is a bit messy. The bowl is really full and the final chocolate sauce spilled over, so I placed a plate under my trifle bowl. But it still looked really pretty.
FOR THE PUDDING
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/2 cup granulated sugar
- 1 pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
FOR THE WHIPPED CREAM
- 2 cups heavy cream
- 3 tablespoon confectioners' sugar
FOR THE LAYERS
- yellow cake mix , follow directions on the box, baked in two 8-inch round cake pans
- 4 large bananas sliced
- 1/2 cup store-bought chocolate sauce ( the kind you put in chocolate milk or on ice cream)
- Make the pudding by whisking together cornstarch, 2 tablespoons of granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
- Whisk together milk and the remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
- Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set pudding aside
- Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form. Set aside
- Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers.
- Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high).
- Spread with 1/2 cup pudding, then with 3/4 cup whipped cream.
- Arrange 1/4 of the sliced bananas on top; top with another cake layer.
- Repeat 3 times, decorating final banana layer with a dollop of whipped cream.
- Drizzle with chocolate sauce on top. This was really full in my trifle bowl. So make sure to drizzle with final chocolate sauce right before serving. Using a large spoon, divide portions among serving bowls. Serve immediately
Amount Per Serving: Calories: 504Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 91mgSodium: 409mgCarbohydrates: 74gFiber: 2gSugar: 49gProtein: 6g
Nutritional values are approximate and aren't always accurate.