Wednesday, June 20, 2012
Ryan’s Incredible Banana Split Cake
As I was looking thru my vast collections of recipes, I have found this recipe that I had baked last year before Christmas. I would like to take this moment and rename it for a young boy named Ryan. The cake will now be called, “Ryan’s Incredible Banana Split Cake.”For I was informed, that this little boy will never be able to experience the wonderful taste of a banana split. His parents and other family members, had requested for everyone to have a banana split in Ryan’s honor. Here’s to you Ryan, may God keep you in his tender care.
Perfect for a holiday brunch! This moist tender "Incredible Banana Split Cake" combines bananas, pineapple pieces, strawberries and Semi-Sweet Chocolate Morsels together to make a simple but elegant cake.
Incredible Banana Split Cake
½ c. (1 stick) butter
2 large eggs
2 ¾ c. flour
2 ½ tsp. baking powder
1 tsp. salt
1 can (15 ¼ oz.) pineapple tidbits in juice, undrained
½ c. buttermilk
1 ¼ c. sugar
2/3 c. banana, mashed
1 tsp. vanilla
1 ¼ c. Semi-Sweet Chocolate Morsels
½ c. chopped walnuts, toasted, divided
1 ½ c. chopped fresh strawberries
1 c. chopped banana
Chocolate Glaze (recipe below)
Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a large Bundt pan.
Preheat oven to 350.
Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving ¼ 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 ¼ 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 ¼ 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 ¼ cup walnuts. Cover; refrigerate at least 2 hours before serving.
For Chocolate Glaze:
Heat ¾ cup 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.