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Banana Split Cake

Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.

  • Servings: 12
Banana Split Cake

Source: Martha Stewart Kids, Spring

Ingredients

For the Pudding

  • 2 tablespoons plus 2 teaspoons cornstarch
  • 4 large bananas, peeled and halved crosswise then lengthwise
  • 1/2 cup store-bought chocolate sauce, warmed
  • 1 maraschino cherry, for decorating
  • Yellow sprinkles, for decorating
  • 1/4 cup toasted walnuts, chopped (optional)
  • 1 teaspoon pure vanilla extract

For the Whipped Cream

  • 2 cups heavy cream
  • 1 tablespoon confectioners' sugar

For the Assembly

  • Yellow Cake, baked in two 8-inch round cake pans
  • 4 large bananas, peeled and halved crosswise then lengthwise
  • 1/2 cup store-bought chocolate sauce, warmed
  • 1 maraschino cherry, for decorating
  • Yellow sprinkles, for decorating
  • 1/4 cup toasted walnuts, chopped (optional)

Directions

  1. Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.

  2. Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.

  3. Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.

  4. Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.

  5. Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.

Reviews (3)

  • ampersand 22 Apr, 2013

    I totally agree with coffeelovermama - WORST recipe organization I've ever seen on MarthaStewart.com. However, brilliant idea. I think I'm going to make one that's more like a traditional banana split - with fresh strawberries and fresh pineapple layers also. Whatever the recipe, I'll make my own vanilla custard - or maybe use ice cream.

  • coffeelovermama 9 Jan, 2013

    This is the worst organized recipe I've ever seen. I wouldn't put my name to it. Does anyone ever check these before print?

  • gwyneth81572 30 Jun, 2011

    I made this years ago and it was great. However, since the site update, the pudding recipe is incorrect! I'd just search for another pudding recipe and then continue with this recipe.

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