Description
This incredible cake has banana split bliss in every bite! Moist banana nut cake is layered with all the incredible toppings of a traditional banana split.
Ingredients
Banana Nut Cake:
- 2 cups all-purpose flour
- 1 (3.4 ounce) package banana cream instant pudding mix
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 and 1/4 cups mashed ripe bananas (about 3 large)
- 3/4 cup chopped peanuts
Whipped Frosting:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 (16 ounce) container frozen whipped topping, thawed (such as Cool Whip)
Toppings:
- 1 cup sliced strawberries
- 1 large banana, sliced
- 1 cup canned pineapple pieces, well drained
- 1 and 1/2 cups hot fudge topping, room temperature, divided
- 1 cup chopped peanuts, divided
- Whipped topping (such as Cool Whip), for decorating
- Maraschino cherries, for decorating
Instructions
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans. Set aside.
- In a medium bowl, whisk together the flour, dry pudding mix, baking soda and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy. Beat in the eggs and vanilla. Gradually beat in the flour mixture alternating with the milk until smooth. Stir in the mashed bananas and chopped peanuts.
- Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans about 30 minutes then invert onto a wire rack to cool completely, about 1 hour.
- To make the whipped frosting, whisk together the pudding mix, milk and vanilla in a large bowl until smooth. Whisk in the powdered sugar until well combined. Fold in the whipped topping until no streaks remain.
- Cut each cooled cake in half lengthwise. Place one half, cut side up, on a cake stand. Spread a thin layer of frosting over cake. Cover with sliced strawberries. Use a small spoon to drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place the other half of the first cake, cut side up, on top of the strawberry layer. Spread a thin layer of frosting over the cake. Cover with sliced bananas. Drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place the bottom half of the other cake, cut side up, on top of the banana layer. Spread with a thin layer of frosting. Cover with pineapple pieces. Drizzle with a few tablespoons of the fudge topping. Sprinkle with a few tablespoons of the chopped peanuts.
- Place final cake half, cut side down, on top of pineapple layer. Spread remaining frosting evenly over top and sides of cake.
- Refrigerate the frosted cake for at least 1 hour or until ready to serve so the cake layers can all set and hold up well when slicing and serving.
- Remove cake from refrigerator. Slowly pour remaining fudge topping over the top of the cake, starting in the center and moving outward in circles. Sit back and watch as the fudge flows down the sides of the cake. If it doesn’t start flowing on its own all around the cake, use a spatula to smooth the center, pushing the fudge outward. Sprinkle with the remaining chopped peanuts.
- Decorate the top of the cake with dollops of whipped topping and cherries.
- Store in the refrigerator until ready to serve.