Banana Split Cake
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Updated Apr 13, 2020
If you have overripe bananas you’re trying to put to good use, skip the traditional banana bread and try this banana cake instead. A riff on everyone’s favorite ice cream sundae, this cake is made extra special by being dressed up in whipped topping, decorating decors and cheery cherries.
Banana Split Cake
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- Prep Time 15 min
- Total 1 hr 5 min
- Servings 16
- Ingredients 9
Ingredients
Cake and Frosting
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and whole eggs called for on cake mix box
- 1 cup mashed bananas (2 medium)
- 3/4 cup miniature semisweet chocolate chips
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Garnishes, as desired
- Banana slices
- Whipped topping
- Betty Crocker™ rainbow mix decorating decors
- Cherries
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
-
Step2Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
-
Step3In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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