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Easy and Delicious Banana Split Cake

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.

Banana Split Cake, Bake With Rho, Tampa Florida

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
Banana Split Cake, Bake With Rho, Tampa Florida
Servings
Ingredients
Graham Cracker Crust
  • 1 1/4 Cup Graham Cracker Crumbs
  • 1/3 Cup Granulated Sugar
  • 1/2 Cup Unsalted Butter melted
Filling
  • 1 Cup Unsalted Butter room temp
  • 2 ea. Eggs
  • 2 tsp Vanilla I used vanilla bean paste
  • 2 Cups Powdered Sugar
Other ingredients
  • 1 Can Crushed Pineapple large can, drained
  • 3 ea. Bananas cut in about 1/4" slices
  • 1 Container Cool Whip large container
  • 2 oz. Chopped Walnuts
  • Maraschino Cherries for garnish, if desired
Servings
Ingredients
Graham Cracker Crust
  • 1 1/4 Cup Graham Cracker Crumbs
  • 1/3 Cup Granulated Sugar
  • 1/2 Cup Unsalted Butter melted
Filling
  • 1 Cup Unsalted Butter room temp
  • 2 ea. Eggs
  • 2 tsp Vanilla I used vanilla bean paste
  • 2 Cups Powdered Sugar
Other ingredients
  • 1 Can Crushed Pineapple large can, drained
  • 3 ea. Bananas cut in about 1/4" slices
  • 1 Container Cool Whip large container
  • 2 oz. Chopped Walnuts
  • Maraschino Cherries for garnish, if desired
Banana Split Cake, Bake With Rho, Tampa Florida
Instructions
Prep
  1. Preheat oven to 350 degrees - you'll need it to bake the graham cracker crust.
Graham Cracker Crust
  1. Melt 1/2 cup of butter in the microwave - 30 seconds should do it.
  2. In a medium sized mixing bowl, combine the graham cracker crumbs, sugar and butter. Mix with a fork until a sandy consistency.
  3. 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.
  4. 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
  1. 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.
  2. Add the 2 cups of powdered sugar and mix on low until incorporated.
  3. Scrape the sides of the bowl and turn up to medium for a minute or two.
  4. 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.
  5. Spread evenly over the graham cracker crust.
Remaining Layers
  1. Spread the crushed pinapple evenly over the filling.
  2. Slice the bananas and layer them over the pinapple.
  3. 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.
  4. Sprinkle the walnuts on the top.
  5. Cover tightly and refridgerate overnight.
  6. 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!
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German Chocolate Cake Cookies – They’re Amazeballs!

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!
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
Cookie Dough
  • 1 Cup Unsalted Butter 2 sticks
  • 6 oz Milk Chocolate Melted
  • 2 Cups Granulated Sugar
  • 2 ea. Eggs
  • 2 tsp Vanilla I use vanilla bean paste
  • 3 Cups Flour
  • 1/2 teas Baking Powder
  • 1/2 teas Baking Soda
  • 1/2 teas Salt
  • 1/2 Cup Granulated Sugar For rolling the cookies
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
Cookie Dough
  • 1 Cup Unsalted Butter 2 sticks
  • 6 oz Milk Chocolate Melted
  • 2 Cups Granulated Sugar
  • 2 ea. Eggs
  • 2 tsp Vanilla I use vanilla bean paste
  • 3 Cups Flour
  • 1/2 teas Baking Powder
  • 1/2 teas Baking Soda
  • 1/2 teas Salt
  • 1/2 Cup Granulated Sugar For rolling the cookies
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Instructions
Preparation & Tools
  1. Preheat oven to 350 Nice to have: 1. Food Processor 2. Stand Mixer 3. Standard Cookie Scoop
Coconut Pecan Filling
  1. Make this first!
  2. Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
  3. Add the chopped pecans - cut the butter into 4 pieces and process until the butter is in small bits.
  4. Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
  5. 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
  1. 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.
  2. Mix the sugar, butter and eggs on medium speed until creamy.
  3. Add the vanilla, baking powder, baking soda, and salt and mix on medium for another 30 seconds or so.
  4. Add the flour, one cup at a time, until throroughly incorporated.
Assembly
  1. Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
  2. Pull the pecan filling from the fridge.
  3. Scoop out 12 balls of cookie dough.
  4. 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.
  5. 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.
  6. Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
  7. Place in a 350 degree oven for 10-12 minutes (it's 11 in mine).
  8. 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.
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Use Those In-Season Cherries – Make a Simple and Delicious Clafoutis!

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 Delicious Clafoutis

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
Simple Delicious Clafoutis
Prep Time 5 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
  • 20 oz Cherries Fresh, Stemmed and Pitted
  • 2 tbsp Butter Melted
  • 4 ea Eggs Room Temp
  • 1 cup Milk Whole Milk, Room Temp
  • 1/4 tsp Salt
  • 1/2 cup Granulated Sugar You'll need an additional 2 tbsp for dusting
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla
  • Powdered Sugar Just enough for dusting!
Prep Time 5 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
  • 20 oz Cherries Fresh, Stemmed and Pitted
  • 2 tbsp Butter Melted
  • 4 ea Eggs Room Temp
  • 1 cup Milk Whole Milk, Room Temp
  • 1/4 tsp Salt
  • 1/2 cup Granulated Sugar You'll need an additional 2 tbsp for dusting
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla
  • Powdered Sugar Just enough for dusting!
Simple Delicious Clafoutis
Instructions
  1. Preheat the oven to 350 Degrees
  2. 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)
  3. Pit the cherries and add them to the baking dish - they should cover the bottom.
  4. Mix the eggs with the sugar and salt, whisk well.
  5. Whisk in the flour, 1/3 at a time until thoroughly incorporated.
  6. Add the milk, vanilla, and almond extract. Mix well until thoroughly incorporated.
  7. Add the melted butter and mix thoroughly.
  8. Pour the mixture over the cherries and back 40-45 minutes until it has puffed up and turned golden brown.
  9. Dust lightly with powdered sugar and serve.
Recipe Notes
  1. I let my Clafoutis cool enough before dusting so that the powdered sugar doesn't melt.
  2. 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!
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Light & Fluffy Swiss Merengue Buttercream

How do I love thee, Swiss Merengue Buttercream?  Swiss Merengue Buttercream (SMBC) is one of my absolute favorite coverings for a cake.  I’ve never been a frosting girl, it’s too sweet to me, and I’m more into salty snacks (hence my undying love and desire for salted caramel, but I digress).

Ana and I whip up some Swiss Merengue Buttercream in the video below, and hopefully show how easy and un-intimidating it is to get this light, silky, not-too-sweet confection to your home kitchens!  Honestly, once most people experience it, they don’t want anything else!  (Which is unfortunate, because American Buttercream has it’s uses, and we’ll explore those later!)

I have some very specific tools and ingredients that I use when making SMBC, and for your convenience, I’m going to link them here:

  1. A great flavoring, like Nielsen-Massey Pure Vanilla Bean Paste.  Granted, in this video, I used Pure Almond Extract, but those gorgeous vanilla beans are just amazing to behold!
  2. A good whisk (This one by Oxo is my favorite, and I have a LOT of whisks)
  3. A high-quality instant-read thermometer (an old-school candy thermometer is also useful, of course I have both!)

Take a look at the video below and give SMBC a try!  If it’s your first time, it’s life-changing!  Be sure to post your questions either here or on Facebook – Share your creations with us, we want to see what you’re doing!

 

Print Recipe
 Swiss Merengue Buttercream
Light and Fluffy Swiss Merengue Buttercream - Bake with Rho
Servings
Ingredients
  • 1 Cup Granulated Sugar
  • 8 ea. Egg Whites Room Temp!
  • 3 Cup Unsalted Butter Room Temp, cut into chunks
  • 1 Cup Powdered Sugar Sifted
  • 2 TBSP Vanilla Any flavoring works - I used Pure Almond in the video
Servings
Ingredients
  • 1 Cup Granulated Sugar
  • 8 ea. Egg Whites Room Temp!
  • 3 Cup Unsalted Butter Room Temp, cut into chunks
  • 1 Cup Powdered Sugar Sifted
  • 2 TBSP Vanilla Any flavoring works - I used Pure Almond in the video
Light and Fluffy Swiss Merengue Buttercream - Bake with Rho
Instructions
  1. Start the water for the double boiler - you want it simmering when you've combined the eggs and sugar.
  2. Separate 8 eggs - Make sure that there are absolutely no yolks in the whites or they won't whip properly.
  3. Add the eggs and the 1 cup of granulated sugar to a heat-proof bowl. Typically, I just use the bowl from my stand mixer. Whisk to combine.
  4. Place over the simmering water, creating a double boiler, and whisk constantly until the temperature of the mixture reaches 160 degrees.
  5. Remove from heat. Put the bowl back on the stand mixer, or pour the mixture into the bowl of the stand mixer, and whip (using the whisk attachment) on high for 7 to 10 minutes. The mixture should be cooled completely and should be at stiff peak consistency. Feel the bowl, if it has any heat at all, it's not done.
    This is how a stiff peak looks!
  6. Switch out the whisk for a paddle attachment and begin to add the butter, one chunk at a time. Keep the mixer on medium speed for this (about #4 on KitchenAid). Remember, this will start looking really ugly. Be patient! it will all come together and start looking more like you would expect after about 2/3 of the butter is added. Scrape down the sides occasionally, but especially at the end!
  7. After all the butter has been added, slowly drizzle in the flavoring. If you get spatter, turn the mixer down to stir. Once the flavoring appears to be incorporated scrape down the sides of the bowl.
  8. Add the powdered sugar and stir until it is mostly incorporated. Scrape down the sides of the bowl, and slowly begin increasing the speed of the mixer until you're back at medium-high to high (8-10 on a KitchenAid)
  9. I typically beat the frosting on high for about 5 minutes after it's all put together.
Recipe Notes
    • You can save your egg yolks for other things like custards and curds.  I don't make those things enough to make it worth it, but you may!
    • Make sure your butter is truly room temperature - Not too soft!  if it squishes easily then it's probably too warm.  Take a look at the image below.  It should be soft enough to easily leave an impression but not "melty".

This is what room temperature butter should look like!

This is what room temperature butter should look like!

  • This is just enough for a 4 layer, 8" cake if you are covering only in Buttercream and if you use a different filling, such as fruit.  I prefer to make a 1.5 or a double batch.  If I have extra, I freeze it for cake pops or cupcakes later.  Nothing panics me more than the thought of running out of buttercream while frosting a cake!
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Modified Red Velvet Oreo Lava Cakes

Good Morning!  About a week ago, I went live on Facebook to make the So Yummy version of Red Velvet Oreo Lava Cakes.  Things didn’t quite turn out as planned, and I vowed to try again, working on some tweaks to the recipe – This morning I was up bright and early playing in the kitchen, and I have to say, they turned out awesome!

If you had joined us, you know that I had a couple of small issues – I’ve modified the recipe just a bit to account for those issues and I taste tested them this morning before jumping online to let you know.

  1. I forgot the Oreos on the bottoms.  Completely my fault, of course!  I made sure to add them to this batch.
  2. The center wasn’t as gooey as I would have liked – basically, it didn’t ooze like Lava, and well, they are Red Velvet Oreo Lava Cakes, after all.  I made a tweak in the recipe to help with this and to also help with the flavor of the filling, which I thought was too sour.

Forgive the pictures, it was early and I was rushing to get this done for you!  No time for staging this morning!  The original recipe is linked below, if you’re interested in that as well!

Of course, you can always find us playing around, and I’m looking forward to trying out more of these recipes for the first time, live on Facebook!  Stop in, introduce yourself and have some fun with me –

Do you plan to try these at home?   I’d love to hear about your experience – Let me know in the comments!

Print Recipe
 Modified Red Velvet Oreo Lava Cakes
These come together pretty quickly and make an impressive dessert!
Modified Red Velvet Oreo Lava Cakes - Bake with Rho
Prep Time 10 Minutes
Cook Time 13 Minutes
Passive Time 30 Minutes
Servings
Lava Cakes
Ingredients
Filling
  • 20 ea. Oreo Cookies
  • 8 oz. Cream Cheese at room temp
  • 2 tbsp Granulated Sugar
Cakes
  • 2 Cup Flour
  • 1 tbsp Cocoa Powder (unsweetened)
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 Cup Melted Butter
  • 1 Cup Sugar
  • 3/4 Cup Buttermilk
  • 1 tbsp Red Food Coloring
  • 1 tsp Vanilla
  • 1 tsp Apple Cider Vinegar
  • 2 ea Egg Yolks
Prep Time 10 Minutes
Cook Time 13 Minutes
Passive Time 30 Minutes
Servings
Lava Cakes
Ingredients
Filling
  • 20 ea. Oreo Cookies
  • 8 oz. Cream Cheese at room temp
  • 2 tbsp Granulated Sugar
Cakes
  • 2 Cup Flour
  • 1 tbsp Cocoa Powder (unsweetened)
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 Cup Melted Butter
  • 1 Cup Sugar
  • 3/4 Cup Buttermilk
  • 1 tbsp Red Food Coloring
  • 1 tsp Vanilla
  • 1 tsp Apple Cider Vinegar
  • 2 ea Egg Yolks
Modified Red Velvet Oreo Lava Cakes - Bake with Rho
Instructions
Make the Filling
  1. Scrape the filling from 20 Oreos and place in a bowl.
  2. Add Cream Cheese and 2 tbsp sugar
  3. Using an electric mixer, set on medium, mix the filling, cream cheese and sugar until well blended. Turn up to high for a few seconds and whip it up until it is smooth and creamy.
  4. Using your preferred method (I use a cookie scoop), drop 1 tbsp dollops of the mixture onto a plate or a cookie sheet. You will have more than 12, I just make them all so that I can select the ones I like best later. The rounder these are, the better
  5. Place the filling balls in the freezer for 30 minutes.
    Modified Red Velvet Oreo Lava Cakes (Filling) - Bake with Rho
Make the Cake Batter
  1. Pre-heat the oven to 400 degrees
  2. Prepare a cupcake pan by greasing each of the cavities and set aside.
  3. Prepare the dry ingredients by adding the flour, cocoa powder, baking soda and salt to a medium sized bowl (I've found that sifting the first removes the big lumps I tend to see in cocoa powder).
  4. Whisk them together thoroughly - you want to evenly distribute the baking soda and salt.
    Modified Red Velvet Oreo Lava Cakes (dry) - Bake with Rho
  5. Add the wet ingredients to the bowl: sugar, melted butter, buttermilk, food coloring, vanilla extract, apple cider vinegar and egg yolks.
    Modified Red Velvet Oreo Lava Cakes (wet) - Bake with Rho
  6. Whisk together to combine - continue whisking until the batter is smooth, it will be thick.
Assemble the Lava Cakes
  1. Fill the cupcake pan with batter, each cavity should be no more than 3/4 full.
    Modified Red Velvet Oreo Lava Cakes (prepared pans) - Bake with Rho
  2. Pull the filling from the freezer and press one into the center of each.
    Modified Red Velvet Oreo Lava Cakes (filled) - Bake with Rho
  3. Place the Oreo halves on top of each, pressing gently.
    Modified Red Velvet Oreo Lava Cakes (oreos) - Bake with Rho
  4. Bake for 12-14 minutes - test doneness by checking the cake around the Oreo - if it's wet, leave the cakes in the oven for another one to two minutes. When done, pull from oven and set on a wire rack to cool for 2 minutes.
    Modified Red Velvet Oreo Lava Cakes (cooling) - Bake with Rho
Finishing
  1. Flip the pan over and release the lava cakes. If they are baked correctly, they should come right out of the pan. Immediately plate them, sprinkle with powdered sugar, and enjoy!
Recipe Notes
  1. I modified this recipe to make the filling a little sweeter - My personal feeling was that the filling was a little too tangy (almost sour) so I doubled the amount of Oreo centers and added the 2 tbsp. of sugar.
  2. Don't start the cake part of the recipe until your filling has been in the freezer for 30 minutes.  A little longer in the freezer won't hurt, and I believe that pulling them from the freezer too early when we were live, is what prevented them from giving that pretty lava ooze.
  3. So Yummy posted the original version of this, and based on our experiments it turned out great!  Any tweaks I've made are simply to satisfy my own palette and not a reflection on their hard work.