Happy birthday to me, happy birthday to me… Here, have a slice of cake! Okay, so it’s actually just the recipe, but it’s worth making! I had a birthday tea today and all of my friends LOVED the cake. It’s always a favourite whenever I make it. Moist, rich, not too sweet, but with loads of toppings, just like your favourite banana split! Swap out the toppings for your favourites.
This treat is dairy free and nut free. Sub the shortening and frosting, and it can be made soy free as well.
Here’s what you’ll need to make this cake:
1/2 cup shortening
1 cup sugar
2 eggs, beaten
2 tsp vanilla
1/4 cup chocolate syrup
2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
4 TBSP cocoa powder
1 cup mashed banana (fresh or frozen)
1/2 cup milk (or rice/soy milk)
1 cup chocolate chips (Ghiridelli semi-sweet are diary free– I used the mini ones 😉
1 can Classic Vanilla frosting (I’m a big fan of Duncan Hines)
1 cup whole or sliced strawberries
1-2 fresh bananas
1. Cream shortening. Add sugar gradually and continue to beat until fluffy.
2. Add beaten eggs, vanilla, and chocolate syrup. Beat until light
3. Sift together dry ingredients and add alternately with milk and bananas.
4. Beat for two minutes with an electric mixer– I use my KitchenAid stand mixer.
5. Add chocolate chips and stir to mix
6. Pour into greased cake pans and smooth the top: 1 bundt, 2 round layer pans, or 1 9″x13″
7. Bake @350 F for 40 mins for layer pans, 50 for 9″x13″, or 60 for bundt. (start checking 10 minutes earlier. May take up to 10 extra minutes.) Cake is done when a toothpick inserted in top comes out clean.
Let cake cool. Ice with Vanilla frosting. For a poured effect, warm the frosting for 15 seconds in microwave (make sure you get ALL of the foil wrapper off first!), stir, and spread gently over a slightly warm cake– it’ll look funny at first, but the warmth will cause it to drip attractively down the edges. Or ice the cake by spreading room temp icing. Top with a few whole strawberries.
The remainder of the toppings are added just before serving. Add to the whole cake only if the entire thing will be eaten within a few hours, otherwise, just put the toppings on the individual slices as they are served. Top with sliced bananas and strawberries, and drizzle with chocolate syrup. Add a maraschino cherry if you like that sort of thing.
Enjoy! You can serve with Vanilla ice cream to get even more of a banana split effect if you want, but the icing tastes nearly like ice cream already!
Now find a few friends to share it with!
I couldn’t resist having a second (or third…) slice.
I’m updating the post with a picture my friend Mindy dubbed my “50s Housewife Pose”. Check out more of her photography and writing at www.MindyPeltier.com