I had made this cake a while back and never got the chance of posting it, it was for one of my dear friends as she had asked me to make it she wanted to carry it to a birthday party. The cake is really delicious, fluffy, soft and moist. I love banana bread and this cake is like banana bread in a better avatar. While making the cake I realised how as a child I absolutely used to love banana split it was my favourite ice cream sundae so I searched the internet and came upon a sight where this lady had made her birthday cake as a banana split birthday cake, I was instantly hooked I loved every aspect of it, the cake looked really lovely it was big and screamed of being OTT.
The cake has two layers of absolutely delicious moist banana cake and in between there is dulce de leche a-ma-zing, as for the frosting I again went to cooking classy as her butter cream is wicked, it is without doubt my favourite butter cream frosting. The cake then has chocolate ganache falling from all the sides the top is small scoops of coloured whipped cream that look like ice-cream scoops and then loads of sprinkles and glazed cherries and cashew nut kernels are sprinkled all over to make it a perfect Banana Split Cake. I for one would love to eat this for breakfast 🙂
For the cake
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas that is approximately 4 medium sized bananas
1 tsp lemon juice
1/2 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
Dulce de leche
Preheat the oven to a 180 degree centigrade. Line 2 9 -inch round cake tins with aluminium foil, leaving a slight over hang. Spray foil with cooking spray or if you do not have it just use butter to grease the foil then dust evenly with flour and shake off any excess.
In a mixing bowl, whisk together the flour, baking soda and salt then set it aside. In a second bowl mash your bananas with 1 tsp lemon juice. In the bowl of your electric stand mixer fitted with paddle attachment whip together 2 tbsp vegetable oil, butter, granulated sugar and light brown sugar on medium speed until pale and fluffy for almost 3/4 minutes. Now stir in the remaining 2 tbsp vegetable oil. Whisk in the eggs one at a time, mixing until combined after each addition. Stir in the vanilla and mashed bananas.
With the mixer set on low speed slowly add the flour mixture alternating with the buttermilk in 3 batches, beginning and ending with the flour mixture and mixing just until incorporated, scrape down your bowl well and divide the batter evenly among the prepared cake tins. Bake in pre heated oven for 45 minutes or until a toothpick inserted into the the centre of the cake comes out clean. Allow your cakes to cool completely then take it out of its pans and frost.
For the butter cream frosting
1 1/2 cups butter, it should be room temperature
4 1/2 cups powdered sugar
3-4 tbsp heavy cream
1 1/2 tsp vanilla extract
In a bowl of an electric stand mixer whip butter on medium – high speed until it turns white and fluffy approximately 7-8 minutes, frequently scraping down the sides of the bowl. Now add in the powdered sugar, heavy cream and vanilla extract and mix on low speed until blended then increase the speed to medium and beat until very light and fluffy for around 5-6 more minutes frequently scraping down the sides of the bowl. Immediately spread your buttercream frosting over the cake.
For the chocolate ganache
8 ounce semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Melt the chocolate, heavy cream and coffee in top of a double boiler over simmering water stirring occasionally until it becomes smooth and warm.Transfer the chocolate ganache to a bowl and cool, stirring occasionally, I found that stirring your ganache over a bowl of ice water does a great job of cooling it off quickly and evenly. Drizzle over the top of the cake.
For the ice cream like scoops I took some double cream approximately 200ml and whipped it until it had soft peaks then I divided the cream into small bowls and added the food colouring you can add whichever colour you like. Make small Ice cream scoops on the cake and cover it with sprinkles, cherries and nuts.
To assemble the cake
Cool cake layers completely in pans on racks then invert layers , place one of the layers on your cake platter spread dulce de leche on your cake layer then cover it with your second cake layer frost the cake all over with the buttercream frosting, now pour your chocolate ganache on top and decorate with colourful whipped cream scoops and loads of sprinkles and cashew nut kernels and glazed cherries.
The banana cake recipe and buttercream frosting are taken from cooking classy.