Banana Split Brownie Cake

From Woman's World Magazine
Photo by Darla L.

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

16

servings

PREP TIME

60

minutes

TOTAL TIME

80

minutes

SERVINGS

16

servings

Ingredients

  • 1 1/2

    cups chopped pecans

  • 1

    cup AP flour

  • 1

    tsp baking powder

  • 1/4

    tsp salt

  • 1 1/4

    cup butter

  • 6

    oz unsweetened chocolate, coarsley chopped

  • 3

    large bananas, divided

  • 6

    eggs at room temperature

  • 2 1/4

    cups sugar, divided

  • 1 1/2

    tsp vanilla extract

  • 1 1/4

    cup semisweet chocolate chips

  • 1

    qt heavy cream

  • Caramel sundea topping or sauce

  • 1

    maraschino cherry

Directions

Preheat oven to 350F. Spread pecans on ungreased baking sheet. Bake about 3 minutes or until fragrant; cool. Butter and flour 3 9on round cake pans. Combine flour, baking powder and salt; set aside. In a pot over low heat melt butter with chocolate; remove from heat. Mash 1 banana to equal 1/2 cup; set aside. With a mixer at high speed beat eggs, 2 cups sugar and vanilla until thickened, 3-4 minutes. Reduce speed to low; beat in chocolate mix and mashed banana. Beat in reserved flour mix. Stir in chocolate chips. Divide batter among pans. Bake 20 minutes or until cake springs back when touched. Run a knife around edge of cake to loosen. Cool on rake for 20 minutes. Remove from pans; cool on racks. Beat cream with remaining sugar until soft peaks form. Cut remaining bananas diagonally into 3/8" thick slices. Place one cake layer on a serving plate. Spread with 1 1/2 cups whipped cream; top with half of banana slices. Sprinkle with 1/4 cup reserved pecans. Top with second layer; repeat cream, banana and pecans layers. Refrigerate cake and remaining cream until slightly chilled, 20 minutes. Rewhip reamining cream, id necessary; set aside 1 1/2 cups for garnish. Top cake with remaining cake layer. Cover top and side with remaining cream. Press remaining pecans onto side of cake. If desired, transfer reserved whipped cream to pastry bag fitted with a star tip. Pipe or with spoon dollop whipped cream around cake top. Refrigerate at least 30 minutes. Before serving drizzle top with caramel syrup and top wtih cherry.

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