Back to Post :Banana Split Cake is Very Easily Made

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Everyone who loves bananas and strawberries will go crazy over this banana split cake recipe. It is delicious with homemade banana icing. This cake is so beautiful I wish my baker would have had it in his wedding cake recipes. This sweet treat can be made fast and easy, the smell of it baking will fill your home with a wonderful aroma.

This banana split cake is very easily made, and if you have some bananas that tend to be over ripening in the fruit bowl this recipe is a great way not to waste them. Once the banana skins start to brown and get spotty, they are just ready to be blended in to this flavorful treat that your whole family will enjoy.

At our house we do not believe in being wasteful. If you feel the same way and have too many ripe bananas you could always bake another banana cake and offer it as a wonderful gift to family or friends. Another option is to freeze one of the cakes for later or you could just freeze the extra bananas. Just make sure the bananas are unpeeled and you can put them into a freezer bag. There is a reaction to the cold temperature when bananas are frozen. The peel will turn black.

The fruit is still good to eat. just remove then from the freezer, and mix them right into the cake or you may rather thaw them first.

You can use bananas that you just bought and are not ripe enough yet. Peel your bananas and put them in the microwave until they brown. It will not take but a few seconds. After they are ready put them to good use in this delicious Banana split cake recipe

Banana Split Cake Recipe

Ingredients 1 box Duncan Hines Deluxe Yellow (or strawberry) cake mix
1 1-lb pkg. frozen strawberries
1/2 cup sugar
5-6 bananas
1 lg. tub Cool Whip
1 cup roasted pecans, finely chopped

Cook cake mix according to directions, making 4 layers, let cool completely. Mix strawberries with 1/2 cup sugar. Slice bananas into rings. Stack layers as follows: lay bananas close around the edges of 1st layer, fill in center with strawberries, cover with Cool Whip and sprinkle pecans. Continue to layer each layer the same.

Around the top and down the sides spread Cool Whip and sprinkle with pecans, refrigerate until ready to serve.This banana split cake will keep in an airtight container for 2-3 days, or you can refrigerate for up to 7 days.



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