Incredible Banana Split Cake
Perfect for a holiday brunch! This moist tender "Incredible Banana Split Cake" combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake. Michelle A. Sheppard of Nashua, NH developed this recipe.
Ingredients
- 1/2 cup (1 stick) butter
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained
- 1/2 cup buttermilk
- 1 1/4 cups (7.5 oz.) granulated sugar
- 2/3 cup mashed banana
- 1 teaspoon vanilla extract
- 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/2 cup chopped walnuts, toasted, divided
- 1 1/2 cups chopped fresh strawberries
- 1 cup chopped banana
- CHOCOLATE GLAZE (recipe below):
In this recipe
Instructions
ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
PREHEAT oven to 350° F.
COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
FOR CHOCOLATE GLAZE:
HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
PREHEAT oven to 350° F.
COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
FOR CHOCOLATE GLAZE:
HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
Nutritional Information
Serving Size
1
Calories Per Serving
520
Calories from fat
210
% Daily Value *
- Total Fat 23g 36%
- Saturated Fat 12g 61%
- Cholesterol 65mg 22%
- Sodium 400mg 17%
- Carbohydrates 74g 25%
- Dietary Fiber 4g 16%
- Vitamin A 8%
- Vitamin C 30%
- Calcium 10%
- Iron 15%
- Sugars 45g
- Protein 7g
* Percentage Daily Values are based on a 2000 calorie diet.