When I was little (like 4ft?) my family and I would go to this seafood restaurant for special occasions… I LOVED going there; it meant I could go crazy on the chip butties (chips in buttered bread – try it) and in fact just crazy on bread. Gosh I love bread. But on super-duper special occasions I could also go crazy on my very own banana split. Banana and ice cream is up there in terms of perfection.
Actually ice cream is perfection. But what about if you want that taste – but in a cake. Fear not, I’ve done the hard work for you! This is a banana infused milk sponge, whipped vanilla bean frosting and a banana pecan caramel filling!
(Also I have to apologise for the crazy bad pictures!)
Banana Split Cake
Banana Sponge – adapted from here
2 ripe bananas
1 cup whole milk (plus more; you will need 1 cup of infused milk so account for wastage, steam etc)
225 grams unsalted butter, softened to room temperature
395 grams cups granulated sugar
4 large eggs
1 Tablespoon vanilla extract
345 grams cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1. In a small saucepan over a low heat add the milk and sliced bananas. You don’t want to boil the milk, just a low simmer for about 8 minutes. Take off the heat and allow to cool. Mash the bananas into the milk and then strain, if you get a bit of banana puree into the milk don’t stress! Turn your oven to 180 degrees Celsius and prepare two cake tins ( I use a 6″ cake round and get 4 layers)
2. Cream the butter for about 2 minutes; slowly. Add the sugar and mix at a medium speed until fully combined; if you have a stand mixer this will take 2/3 minutes, the perfect amount of time to measure out the dry ingredients and sift together.
3. Slowly add each egg, fully beating each egg in before adding the next. Add the vanilla extract with the last egg.
4. Starting and ending with the dry ingredients add the flour mixture and milk mixture in alternating turns. I usually do 3 additions of dry and two additions of wet; this minimises flour clouds in my kitchen.
5. Divide into the prepared pans and place in the oven, middle shelf for around 25-35 minutes (dependent on cake pan size, size of layers and your oven, I honestly disregard most timings for cakes and keep an eye on the cake, once you can smell it, it’s ready)
Faux Banana Caramel Filling
2 ripe bananas (sliced)
Pecan nuts (halved and quartered – a bit of a mish mash really)
1/4 cup of brown sugar
Large pinch of Salt
Scatter the banana and nuts on a baking tray lined with greaseproof paper and sprinkle the sugar and salt over the mixture. Place the tray in the pre-heated oven (the one you are using for the cake).
I used Sweetapolitas frosting recipe, with leftover banana infused milk