UPSIDE-DOWN BANANA SPLIT CAKE
This delectable dessert delivers all the fun of a banana split, plus the delicious caramelized flavors of an upside-down cake.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 16 to 20 servings
Number Of Ingredients 20
Steps:
- For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out.
- Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
- For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
- Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
- Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
- For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
- Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
- Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.
BANANA UPSIDE-DOWN CAKE
For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. , In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 390mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
UPSIDE DOWN BANANA SPLIT
Make and share this Upside Down Banana Split recipe from Food.com.
Provided by Topher
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce by dissolving the sugar in the milk and cream along with the vanilla pod and seeds.
- Bring just to the boil and whisk into the yolks, then strain. Stir briefly over a pot of simmering water to thicken if necessary.
- Press baking paper onto the surface to prevent a skin forming, leave to cool and refrigerate.
- Cut each banana in half and place in a bowl.
- Top with ice cream, pour over a ladle of crème anglaise, add a dollop of cream and a wafer. Serve immediately.
Nutrition Facts : Calories 356.2, Fat 19.5, SaturatedFat 11.3, Cholesterol 198.9, Sodium 51.1, Carbohydrate 44, Fiber 3.1, Sugar 28.2, Protein 5.2
CHILL OUT UPSIDE-DOWN BANANA SPLIT
Another favorite from our ice cream parlor, this is a delicious treat big enough for two! Toppings and flavors listed are what we usually use...change to your personal tastes.
Provided by Karen..
Categories Frozen Desserts
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Using a large, tall glass (at least 20 oz), layer from the bottom up as follows:.
- Half of the sliced banana.
- Chocolate ice cream.
- Hot fudge or chocolate syrup& crushed cherries.
- Strawberry ice cream.
- Strawberries& Pineapple.
- Vanilla Ice Cream.
- Wet walnuts& rest of bananas.
- Whipped cream& cherry.
- Serve with a LONG spoon (or two)!
Nutrition Facts : Calories 777.4, Fat 24.6, SaturatedFat 14.4, Cholesterol 74, Sodium 289.1, Carbohydrate 137.4, Fiber 6.6, Sugar 75.1, Protein 10.4
BANANA SPLIT
Make and share this Banana Split recipe from Food.com.
Provided by Aileen
Categories Frozen Desserts
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the Banana in a bowl.
- Place all the ice cream on and around the banana.
- Put as much chocolate syrup as you want on top of that.
- Place as much whipped cream as you want.
- Put more chocolate syrup.
- Put the cherry on top.
- If you want, you can put any other toppings that you want.
Nutrition Facts : Calories 683.9, Fat 32.1, SaturatedFat 19.7, Cholesterol 126.7, Sodium 231.6, Carbohydrate 94.9, Fiber 5.1, Sugar 75.5, Protein 11.4
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
BANANA SPLIT CUPCAKES
Make and share this BANANa SPLIT CUPCAKES recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans.
- CAKES:.
- place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
- evenly fill the patty pans.
- cook for 20 minutes or until golden on top and a skewer comes out clean.
- cool completely.
- FILLING:.
- scoop out a hole in the middle of the cake without touching the bottom.
- pour in a little custard then push in a strawberry.
- TOPPING:.
- whip the cream with the icing sugar till thick and holding shape.
- pipe or spoon cream onto the top of the cupcakes.
- drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
- NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
Nutrition Facts : Calories 312.2, Fat 20.2, SaturatedFat 8.5, Cholesterol 61.1, Sodium 45.8, Carbohydrate 31.5, Fiber 1.8, Sugar 19.5, Protein 3.6
BREAKFAST BANANA SPLIT
Make and share this Breakfast Banana Split recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place banana in a bowl and top with yogurt.
- Sprinkle granola or cereal over the yogurt and top with berries.
- Add a little chocolate or fruit topping syrup if desired.
- Garnish with some whipped cream and a cherry.
Nutrition Facts : Calories 358.2, Fat 11.8, SaturatedFat 4, Cholesterol 15.9, Sodium 65.7, Carbohydrate 56.4, Fiber 6.9, Sugar 31.9, Protein 10.3
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