Chocolate Banana Split Cake
the Editors of Publications International, Ltd.
Chocolate Banana Split Cake
Yield
Makes 8 servings
Ingredients
| 1 | sheet (18X12 inches) nonstick foil or heavy-duty foil, lightly sprayed with nonstick cooking spray |
| 1 | cup packed brown sugar |
| 1/2 | cup unsalted butter, softened |
| 2 | eggs |
| 2 | very ripe banans, mashed |
| 1/4 | teaspoon banana or coconut extract (optional) |
| 1 | cup all-purpose flour |
| 5 | tablespoons unsweetened cocoa powder |
| 3/4 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | pint strawberries, halved |
| 2 | firm bananas, sliced |
| Chopped nuts | |
| Whipped cream or whipped topping | |
| Chocolate Syrup |
Preparation
- Preheat oven to 350°F. Center foil over 9X5X3-inch loaf pan. Gently ease foil into pan; leaving 1-inch overhang on sides of pan and 5-inch overhand on ends.
- Beat brown sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add eggs; beat until smooth. Add mashed bananas; beat until blended. Beat in extract, if desired.
- Combine flour, cocoa, baking soda and salt in medium bowl. Gradually add dry ingredients to creamed mixture, beating until smooth.
- Pour batter into prepared pan. Fold foil over batter to cover batter completely; crimp foil, leaving head space for cake as it rises.
- Bake 1 hour and 15 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack. Open foil and lift cake from pan. Cool completely.
- Slice cake into 8 (1-inch thick) slices. Serve with strawberries, sliced bananas, whipped topping, nuts and drizzle of chocolate syrup.
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