Cake

Incredible Banana Split Cake

Name: Incredible Banana Split Cake
Prep time: 30 s
Cook time: 60 s
Total time: 210 s
Yield: 12
Ingredients: 1/2 cup (1 stick) plus 3 tablespoons butterdivided; 2 large eggs; 2 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 can (15 1/4 ounces) pineapple tidbits in juiceundrained; 1/2 cup buttermilk; 1 1/4 cups (7.5 ounces) granulated sugar; 2/3 cup mashed banana; 1 teaspoon vanilla extract; 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 1/2 cup chopped walnutstoasteddivided; 1 1/2 cups chopped fresh strawberries; 1 cup chopped banana; 3 tablespoons light corn syrup

NESTLÉ® TOLL HOUSE®

Level

Intermediate

Prep

30 min

Cook

1 hr

Servings

12 to 16 servings

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.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

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1/2 cup (1 stick) plus 3 tablespoons butter, divided
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2 large eggs
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2 3/4 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1 teaspoon salt
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1 can (15 1/4 ounces) pineapple tidbits in juice, undrained
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1/2 cup buttermilk
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1 1/4 cups (7.5 ounces) granulated sugar
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2/3 cup mashed banana
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1 teaspoon vanilla extract
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2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
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1/2 cup chopped walnuts, toasted, divided
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1 1/2 cups chopped fresh strawberries
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1 cup chopped banana
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3 tablespoons light corn syrup

Make It

Step 1

Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.

Step 2

Preheat oven to 350° F.

Step 3

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.

Step 4

Beat 1/2 cup 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 1 1/4 cups morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

Step 5

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.

Step 6

Heat remaining 3/4 cup morsels, remaining 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. Drizzle over cake slices, then sprinkle slices with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.