On a hot day, nothing beats a tasty and refreshing banana split. What about a banana split cake topped with strawberries and a chocolate ganache? You can take this dessert to a whole new level with that.
Furthermore, this banana split-inspired cake with strawberries is extremely moist and flavorful. In addition, it is layered with sweet crushed pineapple and fresh strawberries. Similarly, it has bananas and a delectable creamy cream cheese frosting. And chocolate between the soft and delectable banana cake.
Furthermore, glazed and dripped with a beautiful chocolate ganache frosting and fresh strawberries. This recipe is ideal for summer picnics and get-togethers. Treat your friends and family to this simple and delicious recipe.
WHAT YOU WILL REQUIRE
THE CAKE’S INGREDIENTS
2 c. granulated sugar
3 quarts cake flour
1 tablespoon of baking powder
half a teaspoon baking soda
a half teaspoon of salt
12 tbsp (170 g) softened unsalted butter (do not microwave).
12 cup mashed bananas (about three bananas)
2 teaspoons lemon juice
2 tablespoons vanilla extract
large eggs 3 pcs
1 and 1/2 cups buttermilk
FOR THE FROSTING WITH WHIPPED CREAM CHEESE
2 x 8 oz (423g total weight) softened cream cheese packages
2 cups powdered sugar, sifted and measured
2 tablespoons vanilla extract
three cups heavy whipping cream
FOR THE COMPLETION
Pineapples, crushed and drained 2 x 8 oz. cans
Banana slices (4-5 pieces)
FOR THE DRIP AND FILLING OF THE GANACHE
6 oz. of chocolate (semi-sweet or dark)
6 oz of heavy cream
FOR DECORATION DETAILS
Strawberries, whole or sliced Cherries can also be used.
Bowls for mixing
Cups for measuring
Spoons for measuring
Cooking spray that is nonstick
Spatula made of rubber
3 pieces 8″ round cake pans
Rack for cooling
For piping around the top of the cake, use an 8B french piping tip or any large star tip.
QUICK TIP: Create a small shell border around the base of your table (optional)
Papers made of parchment
INSTRUCTIONS FOR THE BANANA SPLIT CAKE WITH STRAWBERRIES STEP BY STEP
Make sure your conventional oven is preheated to 350 degrees Fahrenheit. After that, grease and dust three 8-inch baking pans. After that, line them with circular parchment paper.
Next, in a mixing bowl, combine the dry ingredients: sugar, flour, baking soda, baking powder, and salt. And combine for 30 seconds with an electric mixer.
Add the softened butter to the dry ingredients gradually. And mix on low speed until the dry ingredients are moistened. Then, mix until you have a coarse sand texture. After that, scrape the sides and bottom of the bowl to thoroughly incorporate.
Next, slice and mash the bananas in a separate bowl. Then stir in the lemon juice, eggs, vanilla, and buttermilk. After that, lightly blend it with a fork.
Combine the dry ingredients with the first half of the banana mixture. So, for a minute, set the mixer to low or medium speed. After that, scrape the bottom and sides of the bowl and beat for another minute.
Pour the cake batter into the prepared cake pans and bake for 25-30 minutes.
Finally, set the banana cakes aside to cool for 5 to 10 minutes on a cooling rack. The banana cakes should then be removed from the oven and allowed to cool completely.
Place the mixing bowl and whisk attachments in the freezer for 15 minutes before proceeding.
Next, whisk the heavy cream until soft peaks form. Then, while preparing for the next step, please place it in the refrigerator.
Next, combine the cream cheese, powdered sugar, and vanilla extract in a separate bowl. After that, whisk it until it’s completely smooth.
Finally, fold in the whipped cream with a rubber spatula, then cover and chill. Please remember to save it for later.
FOR THE GANACHE DRIP AND FILLING
To begin, place the chocolate in a microwave-safe bowl. Place the heavy cream on top of the chocolate and microwave for 1 minute.
After that, remove the dish from the microwave and stir it. Microwave for another 30 seconds after that. Allow the chocolate to sit for another minute after it has completely melted before stirring. After that, stir until the mixture is silky smooth.
CAKE ASSEMBLY: BANANA SPLIT CAKE WITH STRAWBERRIES
First, spread a small amount of frosting on the cake board and place the first layer on top. Then, on top of the cake, spread a layer of whipped cream cheese frosting.
Then top with sliced strawberries, bananas, and crushed pineapple. After that, line the fruit filling about 1/4 inch from the cake’s edge. Then, pipe frosting around the edge of the cake to keep everything in place. Then, drizzle the ganache over the filling.
Repeat for the next layer of cake, and then top with the final layer of cake. After that, use whipped cream cheese frosting to fill in the gaps between the layers. Chill the cake for 20 minutes after crumb coating it with a thin layer of frosting.
Smoothly frost your banana split cake with an offset spatula and bench scraper. Chill the frosted cake for 30 minutes after that. Then, using a piping bag, pipe the ganache. Following that, trim the tip and pipe drips around the top edge of your chilled and frosted cake. Then, on top of your cake, spoon some ganache. And then spread it over the top of your cake with an offset spatula.
Next, using an 8B tip, pipe french tip stars. Then, in each star, place strawberries, and finish with a small shell border around the cake base. Finally, slice and serve.
STRAWBERRY BANANA CAKE TIPS AND TRICKS
First and foremost, you can use all-purpose flour instead of cake flour. As a result, measure three cups all-purpose flour. Then, for each cup, take out two tablespoons of flour. Then, replace it with cornstarch. After that, whisk and combine.
Also, if the frosting becomes too soft for piping, chill the piping bag with frosting. Furthermore, the results of microwaving chocolate may vary. For example, if you prefer a smaller ganache, you must reduce the microwave time.
However, if you haven’t melted the chocolate according to the instructions above, microwave it in small increments. Microwave it for about 10-15 seconds, or until completely melted. Then, set it aside and stir it until smooth.
Allow your ganache to cool slightly until it reaches a nice dripping consistency. In this regard, you can put it to the test by using the inside of a bowl. Allow the ganache to thicken more if it drips too quickly.
Additionally, chill the cake in the freezer for about fifteen minutes to achieve a smoother frosting. Then smooth it out with a heated spatula.