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Banana Split Cake




Source of Recipe


the web


Recipe Introduction


Use a pastry blender to mash the bananas to produce a somewhat thick puree with small lumps.


List of Ingredients




Red Fruit Sauce

2 pints ripe strawberries, hulled and quartered

1 pint raspberries

1/4 pound sweet red cherries, pitted and quartered (optional)

3 tablespoons to 1/3 cup sugar, depending on sweetness of fruit

Cake

1 1/2 cups sifted cake flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (2 medium) mashed ripe bananas

1 1/2 tablespoons sour cream

1 teaspoon orange zest

1/2 cup (4 ounces) unsalted butter

3/4 cup granulated sugar

1 large egg

1 large egg yolk, lightly beaten with the large egg to combine the yolks and white

Filling

3 pints (1 1/2 quarts) quality vanilla ice cream

1 cup strawberry preserves or jam

3 pints (1 1/2 quarts) quality chocolate ice cream

Sweetened Whipped Cream

1 cup cold heavy cream

1 tablespoon granulated sugar

1 teaspoon vanilla

Toppings

10 to 16 fresh sweet red or maraschino cherries (with stems)

1 (10-ounce) jar favorite chocolate sauce

1 (10-ounce) jar favorite caramel sauce

1 1/2 cups chopped toasted nuts (walnuts, almonds or pecans), optional

Recipe



Fruit Sauce: Combine strawberries, raspberries and cherries in a large bowl. Pour sugar over the fruit and gently toss. Set aside at room temperature for at least 2 hours or, for time convenience, refrigerate overnight.

Using a fork, mash the fruit in the bowl, and let stand for 15 minutes. (You can make this the day before, but refrigerate the mixture after mashing the berries. For optimum taste, bring to room temperature before serving.)

Cake: Adjust rack in lower third of oven; preheat oven to 350°. Grease and flour a 9 x 13 x 2-inch rectangular baking pan. Shake pan to distribute flour; tap out excess.

Have all cake ingredients at room temperature. Sift the flour, baking soda, baking powder and salt onto a sheet of waxed paper; set aside. Combine the banana, sour cream and orange zest in a small bowl; set aside.

Put butter in the bowl of a heavy-duty mixer, preferably with a paddle attachment. Beat on medium speed for 30 to 45 seconds, or until smooth and lighter in color. Maintaining the same speed, add sugar in a steady stream. Then stop the mixer and scrape the mixture clinging to the sides of the bowl into the center. Continue to cream at the same speed until the mixture is light in color and fluffy, about 3 minutes.

With the mixer still on medium speed, pour in the eggs, slowly at first. Continue to beat for 1 to 2 minutes longer, scraping the sides of the bowl at least once. When the mixture is quite fluffy, with the aid of a metal icing spatula, lift half of the flour mixture and sprinkle it over the creamed mixture. On lowest speed, blend it in. Add the banana mixture, mixing just to blend. Scrape the sides of the bowl occasionally. Add the remaining flour mixture, mixing just until smooth.

Spoon batter into pan and spread it evenly. Bake for 25 to 30 minutes, or until cake is light golden brown, the sides are beginning to pull away from sides of pan, and the cake springs back when lightly touched in the center. Remove pan from oven. Place on a wire rack to cool. When completely cool, proceed to assemble the dessert.

Assembly: Press a sheet of aluminum foil to cover outside bottom and sides of a 9 x 13 x 2-inch rectangular pan. Invert pan and gently press foil form into the pan to fit the contours; set aside.

Using a serrated knife, cut the cake in half horizontally to yield two thin layers. Place one layer in the bottom of the pan. Place the vanilla ice cream in the bowl of a heavy-duty mixer, preferably with the paddle attachment, and beat on low speed just until ice cream is smooth and malleable (not thin or melted). Spread the ice cream evenly over the cake with an offset metal spatula. Place a piece of foil over the top of the pan and put it in the freezer for at least 30 minutes, until the ice cream is set.

Remove the cake from freezer. Spread a thin layer of jam over the ice cream; top with the second layer of cake.

Put chocolate ice cream in the mixer and beat on low speed just until smooth and malleable. Spread ice cream evenly over cake layer. Cover and return to freezer. When the ice cream is almost firm, wrap the cake securely in plastic wrap and overwrap with aluminum foil; return to the freezer until completely firm, about 4 hours. Cake may be frozen successfully for up to 1 week.

Approximately 15-30 minutes before you plan to serve the cake, transfer it to the refrigerator to make slicing it easier.

For the final flourish, whip the cream with the sugar and vanilla just until it's stiff enough to form mounds with an ice cream scoop; refrigerate the cream until serving.

To cut the cake, pull up on the foil overhangs, gently lift these flaps and transfer the cake to a cutting board. Using a long-bladed knife, cut about 1/4-inch off each of the four edges. Cut the dessert into 2 1/2- to 3-inch squares (dip knife blade into hot water and wipe it clean after each cut). Center each portion on a plate.

Remove bowl of whipped cream from the refrigerator, briefly whisk mixture to make it cohesive, and center a scoop of whipped cream on top (to look like a scoop of ice cream). Put a cherry on top of the whipped cream.

At the table, pass the Red Fruit Sauce for spooning on the plate next to the cake square, and the chocolate and caramel sauces for drizzling over the top. Nuts may be sprinkled over the dessert, if desired.

Serves 10 to 16, depending on the size of the squares