I have the perfect July 4th recipe for you this week: Easy and Delicious Banana Split Cake! I went live on Facebook Wednesday evening to show how simple this picnic/party dessert is to put together, and I’m really hoping that some of you try it for the 4th.
We’ve been making Banana Split Cake in my family since I was about 13 or14 years old – of course, back in the stone ages we didn’t have a stand mixer like I do now, and the filling needed to be whipped for twenty minutes! Yes, that’s not a typo, twenty minutes. This, of course, meant that while we loved (and I do mean LOVED) this cake, we didn’t make it terribly often, and when we did, it was a family affair and we took turns with the mixer.
SO Delicious!
Now that practically everyone and their brother (although not my brother) has a stand mixer, this cake is ready for the masses! It’s much easier to make and I did the entire thing live in about 30 minutes. That’s right, from the first measuring cup of graham crackers to placing it in the fridge – 30 tiny minutes!
This recipe has been in our family for about 40 years but this was the first time I’d had it in about 25 – It’s as good as I remember, and if the ladies at Laura’s Beads have anything to say about it, I’ll be making it again soon! It’s definitely a crowd pleaser!
Try it – you’ll love it! I’ve embedded the live video below if you’d like to see it step by step.
Print Recipe
Easy and Delicious Banana Split Cake
Servings
Ingredients
Graham Cracker Crust
1 1/4CupGraham Cracker Crumbs
1/3CupGranulated Sugar
1/2CupUnsalted Buttermelted
Filling
1CupUnsalted Butterroom temp
2ea.Eggs
2tspVanillaI used vanilla bean paste
2CupsPowdered Sugar
Other ingredients
1CanCrushed Pineapplelarge can, drained
3ea.Bananascut in about 1/4" slices
1ContainerCool Whiplarge container
2oz.Chopped Walnuts
Maraschino Cherriesfor garnish, if desired
Servings
Ingredients
Graham Cracker Crust
1 1/4CupGraham Cracker Crumbs
1/3CupGranulated Sugar
1/2CupUnsalted Buttermelted
Filling
1CupUnsalted Butterroom temp
2ea.Eggs
2tspVanillaI used vanilla bean paste
2CupsPowdered Sugar
Other ingredients
1CanCrushed Pineapplelarge can, drained
3ea.Bananascut in about 1/4" slices
1ContainerCool Whiplarge container
2oz.Chopped Walnuts
Maraschino Cherriesfor garnish, if desired
Instructions
Prep
Preheat oven to 350 degrees - you'll need it to bake the graham cracker crust.
Graham Cracker Crust
Melt 1/2 cup of butter in the microwave - 30 seconds should do it.
In a medium sized mixing bowl, combine the graham cracker crumbs, sugar and butter. Mix with a fork until a sandy consistency.
Pour into a 9x13 pan and spread evenly. Pat down gently with your hand (gloved, or impeccably clean) and then use the bottom of a heavy spatula to press tightly and evenly.
Bake for 7 minutes and cool completely before adding the filling. (I let mine cool for 5 minutes on the counter and then pop in the freezer for about 5 minutes.
Prepare the Filling
In the bowl of a your stand mixer (I use a Kitchenaid), add the butter, eggs, and vanilla - beat on low for a few minutes to incorporate slightly.
Add the 2 cups of powdered sugar and mix on low until incorporated.
Scrape the sides of the bowl and turn up to medium for a minute or two.
Scrape down again and mix on high for 6-8 minutes, until there is plenty of air incorporated and the filling becomes lighter in volume.
Spread evenly over the graham cracker crust.
Remaining Layers
Spread the crushed pinapple evenly over the filling.
Slice the bananas and layer them over the pinapple.
Spread a generous amount of the Cool Whip over the banana layer (I used almost the entire container), making sure to take it right up to the edges of the pan.
Sprinkle the walnuts on the top.
Cover tightly and refridgerate overnight.
Add cherries before serving, if desired.
Recipe Notes
You can make this without a stand mixer, but you must whip the filling for a full 20 minutes.
Don't bother tasting the filling when it is done - it's very sweet. It's the addition of the other ingredients that brings out the flavor of this dessert - it truly is the sum of it's parts!
We went live this week with the recipe for German Chocolate Cake Cookies – And it’s true – they are amazeballs.
They have a few steps, but they are so worth the time because your friends and family are going to absolutely love them! We didn’t have any issues with the live presentation, really – just the timing of the steps! For a great cookie for those with nut allergies, simply remove the filling and you have a crunch, sweet, milk chocolate cookie – those are every bit as good, I promise you!
I talk about the history behind the recipe on the Facebook LIVE video (which I’ve embedded below), and this is a cookie I’ve been making for friends and family for years now. I promised to post this yesterday, but the day got away from me, so this morning it was the first thing on my to-do list!
You should absolutely give these a try and let me know how they turn out for you – I’d love to hear from you, if not here, then on the Facebook page!
Print Recipe
German Chocolate Cake Cookies - They're Amazeballs!
Cook Time
11Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
1/2CupBrown SugarPack into measuring cup
3/4CupCoconutPack into measuring cup
1/2CupChopped Pecans
1/4CupUnsalted ButterChilled, 1/2 stick
2ea.Egg YolksWhipped thoroughly
Cookie Dough
1CupUnsalted Butter2 sticks
6ozMilk ChocolateMelted
2CupsGranulated Sugar
2ea.Eggs
2tspVanillaI use vanilla bean paste
3CupsFlour
1/2teasBaking Powder
1/2teasBaking Soda
1/2teasSalt
1/2CupGranulated SugarFor rolling the cookies
Cook Time
11Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
1/2CupBrown SugarPack into measuring cup
3/4CupCoconutPack into measuring cup
1/2CupChopped Pecans
1/4CupUnsalted ButterChilled, 1/2 stick
2ea.Egg YolksWhipped thoroughly
Cookie Dough
1CupUnsalted Butter2 sticks
6ozMilk ChocolateMelted
2CupsGranulated Sugar
2ea.Eggs
2tspVanillaI use vanilla bean paste
3CupsFlour
1/2teasBaking Powder
1/2teasBaking Soda
1/2teasSalt
1/2CupGranulated SugarFor rolling the cookies
Instructions
Preparation & Tools
Preheat oven to 350
Nice to have:
1. Food Processor
2. Stand Mixer
3. Standard Cookie Scoop
Coconut Pecan Filling
Make this first!
Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
Add the chopped pecans - cut the butter into 4 pieces and process until the butter is in small bits.
Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
Form the mixture into 1/2 teas. sized balls and arrange on a parchment lined cookie sheet. Place in the fridge until ready for use.
Cookie Dough
Heat the chocolate in the microwave in 30 second bursts until it is just melted. Be very careful not to burn the chocolate! Set it aside to cool slightly.
Mix the sugar, butter and eggs on medium speed until creamy.
Add the vanilla, baking powder, baking soda, and salt and mix on medium for another 30 seconds or so.
Add the flour, one cup at a time, until throroughly incorporated.
Assembly
Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
Pull the pecan filling from the fridge.
Scoop out 12 balls of cookie dough.
One at a time, flatten the ball of dough slightly, place one of the filling pieces in the center and wrap the dough around it to cover.
Roll the cookie ball in your hand until it is shaped nicely, roll it in the granulated sugar, and place it on a parchment lined cookie sheet.
Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
Place in a 350 degree oven for 10-12 minutes (it's 11 in mine).
Cool on the cookie sheet for 5 minutes and move to a cooling rack to cool completely.
Recipe Notes
I use latex gloves for a lot of the food handling in this recipe. It's more sanitary, but it also feels a lot less "icky" on your hands!
I prep all my cookies before I start baking - so I have about 5 cookie sheets filled with cookies ready to go in the oven. That way I don't have to stop the messy work of forming the cookies every time a batch is ready to come out.
Each year, around this time, I start to make sure I use in-season cherries to make this simple and delicious Clafoutis. It’s not too sweet, the flavor of the cherries and the truly simple process ensure that this a recipe you’ll want to make over and over again!
Seriously – go to the grocery store, buy some cherries and make it now. Now! Most of the ingredients are things you probably already have in your cupboards, and cherries are in season for such a short time that a cherry clafoutis is a treat that’s only available a short time each year. Of course, you can try it with other fruit, and I’ll definitely be doing that in my house – perhaps blackberries or raspberries – yum yum!
Simple and Delicious Clafoutis, made with in-season cherries.
I bought the ingredients on Sunday and had an impromptu live on my Facebook page yesterday during my lunch hour. It’s that fast and simple!
The plate I used is Polish Stoneware – I have quite a collection and they actually have it available on Amazon.com! If you’re interested, click the image to the left and you’ll be directed right to this very plate! It truly is one of my favorites and always makes whatever is inside look awesome.
Without further ado, here’s the video of the live session! Enjoy and make this – I mean it – go and make it now!
Print Recipe
Clafoutis
Prep Time
5minutes
Cook Time
45minutes
Servings
slices
Ingredients
20ozCherriesFresh, Stemmed and Pitted
2tbspButterMelted
4eaEggsRoom Temp
1cupMilkWhole Milk, Room Temp
1/4tspSalt
1/2cupGranulated SugarYou'll need an additional 2 tbsp for dusting
1/2tspAlmond Extract
1/2tspVanilla
Powdered SugarJust enough for dusting!
Prep Time
5minutes
Cook Time
45minutes
Servings
slices
Ingredients
20ozCherriesFresh, Stemmed and Pitted
2tbspButterMelted
4eaEggsRoom Temp
1cupMilkWhole Milk, Room Temp
1/4tspSalt
1/2cupGranulated SugarYou'll need an additional 2 tbsp for dusting
1/2tspAlmond Extract
1/2tspVanilla
Powdered SugarJust enough for dusting!
Instructions
Preheat the oven to 350 Degrees
Grease a round baking dish with butter and dust with about 2 tbsp of sugar (the dish should be as close to 10" round as possible)
Pit the cherries and add them to the baking dish - they should cover the bottom.
Mix the eggs with the sugar and salt, whisk well.
Whisk in the flour, 1/3 at a time until thoroughly incorporated.
Add the milk, vanilla, and almond extract. Mix well until thoroughly incorporated.
Add the melted butter and mix thoroughly.
Pour the mixture over the cherries and back 40-45 minutes until it has puffed up and turned golden brown.
Dust lightly with powdered sugar and serve.
Recipe Notes
I let my Clafoutis cool enough before dusting so that the powdered sugar doesn't melt.
This can be served warm or chilled. Typically, we have our first pieces warm and place the leftovers wrapped loosely in plastic wrap in the fridge to enjoy later!
In the first video, I demonstrate how to create a simple and delicious modified box cake. This cake is moist and flavorful and has a great texture. For those bakers who want a made from scratch taste this is a convenient way to go. It’s also stackable, so if you’re planning a cake with more than one tier, this cake can withstand doweling and stacking with no problems!
This first video is definitely an example of how much Ana and I don’t know about production! I was incredibly nervous, of course, but as the day went on we both got much more comfortable. You’ll definitely see that in the other 4 videos posted in April. I’m sure we’ve made some mistakes, but we’re in my kitchen, having some fun and hopefully getting you involved along the way!
In this, and in many recipes, I use Neilsen Massey Vanilla Bean Paste. I’ve found the best place to get it is on Amazon.com and I’ve provided a handy link. There’s nothing quite like seeing all of those lovely vanilla beans in cakes and frostings!
The recipe is posted directly below the video! Please get involved by posting your comments, questions and requests for future demos either on this page or on Facebook. We love to hear from you!
Print Recipe
Modified Box Cake
This cake is moist and flavorful and has a great texture. For those bakers who want a made from scratch taste this is a convenient way to go. It's simple and a great jumping off point for new bakers and those who are just starting decorating.
Prep Time
5minutes
Cook Time
1hour
Servings
party servings
Ingredients
1ea.Boxed Cake MixI use Duncan Hines
1cupFlour
1cupSugar
1dashSalt
3ea.EggsUse large eggs at room temperature
1cupWater
1cupSour CreamAt room temperature
2tbspFlavoringI used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
Prep Time
5minutes
Cook Time
1hour
Servings
party servings
Ingredients
1ea.Boxed Cake MixI use Duncan Hines
1cupFlour
1cupSugar
1dashSalt
3ea.EggsUse large eggs at room temperature
1cupWater
1cupSour CreamAt room temperature
2tbspFlavoringI used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
Instructions
Pre-heat Oven to 300 Degrees
In the bowl of a stand mixer on the stir setting, combine the eggs, water, sour cream and flavoring.
While the liquid ingredients are incorporating, whisk together the cake mix, flour, sugar and salt. (I use a medium sized pyrex bowl.
Turn off the mixer and add the dry ingredients all at once.
Turn the mixer on, using the stir setting until the ingredients are just wet. Scrape the bowl.
Turn the mixer to medium speed (4 on my KitchenAid) for two minutes.
While the batter is mixing, prepare two 8" cake pans, using pan grease or the grease/flour method.
Turn off the mixer and distribute the batter evenly between the two pans.
Place in the oven on the middle rack and bake for 30 minutes.
After 30 minutes, turn the oven up to 325 degrees (do NOT open the door) and bake for an additional 25 - 30 minutes.
Make sure to test for doneness - does the top of the cake spring back? Does a toothpick inserted in the center come out clean? If so, remove the cakes from the oven and set them on a cooling rack for 5 minutes.
After 5 minutes, remove the cakes from the pans and cool.