Ingredients

  • 1 1/2 cups granulated white sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup warm water
  • 1/4 cup plus 2 tablespoons cup milk
  • 1/4 cup plus 2 tablespoons vegetable or corn oil
  • 1 teaspoon vanilla extract
  • Chocolate Butter Cream
  • 1/4 cup butter, softened
  • 1 1/2 tablespoons cocoa powder
  • 2 cups powdered sugar
  • 3-4 teaspoons milk
  • Pineapple Butter Cream
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup plus 1 tablespoon pineapple sundae topping, I used Smuckers
  • 3-4 teaspoons milk
  • Strabwerry Buttter Cream
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup plus 1 tablespoon strawberry sundae topping, I used Smuckers
  • 3-4 teaspoons milk
  • Vanilla Buttercream
  • 3/4 cup butter, softened
  • 6 cups powdered sugar
  • 1 tablespoon clear vanilla extract, optional
  • 3-4 tablespoons milk
  • Ganache
  • ½ cup whipping cream
  • 1 cup semi-sweet chocolate chips

Directions

Prepare and grease 2 – 8 inch cake pans, set aside.

Banana Cake

Mix all of the ingredients for the cake and beat together until smooth. Divide batter evenly between the two pans. Bake at 350 degrees and bake for 30-35 minutes.

Remove from oven and allow cakes to completely cool. Once cooled cut both cakes in half.

Add one of the bottoms onto a cake plate. Top with chocolate buttercream.

Add the top part of the cake, from the bottom layer you just used and place it on top of the buttercream.

Top the cake with the pineapple buttercream. Then add the bottom layer from the remaining cake. Frost the layer with the strawberry buttercream, then top with the last top layer.

Chill cake in the fridge for 30 minutes.

Make vanilla buttercream. Directions below.

Frost cake – add decorations like sprinkles if desired.

Set cake in the fridge to set – 30-60 minutes.

Make ganache. Directions below.

Chocolate Buttercream

In a large bowl, I use my Kitchen Aid mixer cream butter. Slowly mix in the cocoa powder. Then one cup at a time add in powder sugar beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe.

Pineapple Buttercream In a large bowl, I use my Kitchen Aid mixer cream butter. Slowly mix in the pineapple topping. Then one cup at a time add in powder sugar beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe.

Strawberry Buttercream

In a large bowl, I use my Kitchen Aid mixer cream butter. Slowly mix in the strawberry topping. Then one cup at a time add in powder sugar beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe.

Vanilla Buttercream

In a large bowl, I use my Kitchen Aid mixer cream butter and clear vanilla. Then one cup at a time add in powder sugar beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe.

Ganache

In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 3-5 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30-60 minutes, until ganache is set.

Slice serve and enjoy!

source http://www.adashofsanity.com/2016/09/banana-split-cake/

 

Print Friendly
(Visited 5 times, 1 visits today)