Chocolate Banana Split Cake

Makes 8 servings

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

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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