Incredible Banana Split Cake

Incredible Banana Split Cake

In this recipe:

based on 157 reviews
This Looks YUMMY!
5
30 min.
prep
210 min.
total
12 to 16 servings

Perfect for a holiday brunch! This moist tender "Incredible Banana Split Cake" combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake. Michelle A. Sheppard of Nashua, NH developed this recipe.

Ingredients

  • 1/2 cup (1 stick) butter
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained
  • 1/2 cup buttermilk
  • 1 1/4 cups (7.5 oz.) granulated sugar
  • 2/3 cup mashed banana
  • 1 teaspoon vanilla extract
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped walnuts, toasted, divided
  • 1 1/2 cups chopped fresh strawberries
  • 1 cup chopped banana
  • CHOCOLATE GLAZE (recipe below)
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ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.

PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.

BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.

FOR CHOCOLATE GLAZE:
HEAT
3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

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A big hit and so beautiful!!!!

Even though I don't bake very often I decided to bake this cake for a big birthday party because it sounded so good and the picture was so beautiful. I baked the cake the day before and decorated it with the chocolate, nuts, strawberries and bananas a few hours before the party and put it back in the refrigerator until I served it. They ate the entire cake, it was so moist and everyone loved it! The cake looks just as beautiful as the picture, wow!!!!

- Sally Salada from Tampa, FL

Totally Disappointed

I had made this for a work function and after all the chopping and mixing...the cake wouldn't bake. I had it in there for the correct time, but it still wouldn't bake. So I continued. Once the toothpicks came out clean. I cooled it and refrigerated it. When I cut the cake it was doughy and gross. Too much liquid and too many ingredients. I threw away the recipe and the cake...yuck!

- Jillian Beck from TAMPA, FL

Looked great, taste not so great.

This was an ok recipe but takes a lot to chop, measure and put together. More like a fruit bread than a cake consistancy. Flavor was just ok, make sure you refrigerate well before serving, the colder it was the better the flavor. Very disappointed especially after reading on the high reviews.

- B. Hughes from Missouri

Banana Split Cake

Made this for a bake sale and sold by the slice.... it was a hit !!!!

- Carol Curan from Milwaukee, WI

Truly Incredible Banana Split Cake

This is a very tasty cake and a great recipe. The recipe is very precise and such a fun cake to make. Will most def make this one again. Thanks so much for sharing!

- Shirelle Mercer from

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 520
  • Calories from Fat: 210
  • Total Fat: 23g (36% of DV)
  • Saturated Fat: 12g (61% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 400mg (17% of DV)
  • Carbohydrates: 74g (25% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 45g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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