Banana split & peanut butter cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 318.8
- Total Fat: 14.6 g
- Cholesterol: 42.9 mg
- Sodium: 340.7 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 1.8 g
- Protein: 6.0 g
View full nutritional breakdown of Banana split & peanut butter cake calories by ingredient
Introduction
This is NOT a diet recipe, this is something I made for a Halloween party and everyone went so nuts over it, I wanted to record the recipe for future reference.Honestly, it's almost too sweet for me, I thought I'd overindulge but at two small pieces (after 3 years of spark healthy eating) my body rejected the thought of any more that day. it's VERY rich. :) I do believe in the 80/20 rule and I will indulge in rich desserts from time to time, so this can fit into your life if you don't eat the whole thing. :) This is NOT a diet recipe, this is something I made for a Halloween party and everyone went so nuts over it, I wanted to record the recipe for future reference.
Honestly, it's almost too sweet for me, I thought I'd overindulge but at two small pieces (after 3 years of spark healthy eating) my body rejected the thought of any more that day. it's VERY rich. :) I do believe in the 80/20 rule and I will indulge in rich desserts from time to time, so this can fit into your life if you don't eat the whole thing. :)
Number of Servings: 16
Ingredients
-
1 devils food cake mix
3 eggs ( I use omega 3 eggs for the health benefits)
1/2 cup mashed over-ripe banana
1 1/4 cup water
1 tbsp Lite olive oil
1/2 cup finely chopped walnuts
3 oz chocolate chips, miniature
1 large just ripe banana (still firm) cut to small pieces
8-10 large marshmallows, cut into about 6 pieces each
3/4 cup Mrs Richardson's Butterscotch caramel sundae sauce
1/4- 1/3 cup peanut butter (like skippy's) to your taste
Directions
Grease and flour a 13x9 inch pan
Preheat oven to 350 degrees.
1. Mix the cake mix according to directions, but replacing most of the oil with the mashed, very ripe banana.
2. Gently fold in the walnuts, marshmallows, chocolate chips and banana pieces.
3. Pour into pan, then pour about 1/3 cup of just the caramel sauce over the top, using a butter knife to cut into the batter a bit and allowing the caramel sauce to sink in slightly. This will help the top of the cake to crack and fissure open when baked, which allows you to pour the rest of the sauce into the body of the cake.
4. Bake for 30-35 minutes. I use a light colored metal pan, and while there will still be moist spots inside the cracks (from melted marshmallow and chips) the edges should just be beginning to pull away from the sides and the solid parts of cake in the middle should spring back when lightly touched.
6. In the microwave, melt the remaining caramel sauce with the peanut butter and stir well until it's liquidy (about 30seconds to 1 minute depending on microwave)
5. Using a wooden spoon handle (not the spoon part)-- gently open the natural fissures and pour the caramel peanut butter sauce into them, drizzling over the entire cake, then gently tip the pan back and forth to allow it to run into all the pockets inside the cake.
6. If you desire, gently spread a bit of peanut butter over the top, while the cake is still hot-- using a delicate hand, the peanut butter should start to melt when in contact, then just guide it over the top so as not to rip the cake apart.
7. Immediately CHILL the cake for about 1 hour-- in the fridge to set all the ingredients. The cake can then be kept at room temperature or chilled as your prefer.
I serve this with a bit of whipped cream, but strawberry or vanilla ice cream would also be good.
Number of Servings: 16
Recipe submitted by SparkPeople user CCKELLY3.
Preheat oven to 350 degrees.
1. Mix the cake mix according to directions, but replacing most of the oil with the mashed, very ripe banana.
2. Gently fold in the walnuts, marshmallows, chocolate chips and banana pieces.
3. Pour into pan, then pour about 1/3 cup of just the caramel sauce over the top, using a butter knife to cut into the batter a bit and allowing the caramel sauce to sink in slightly. This will help the top of the cake to crack and fissure open when baked, which allows you to pour the rest of the sauce into the body of the cake.
4. Bake for 30-35 minutes. I use a light colored metal pan, and while there will still be moist spots inside the cracks (from melted marshmallow and chips) the edges should just be beginning to pull away from the sides and the solid parts of cake in the middle should spring back when lightly touched.
6. In the microwave, melt the remaining caramel sauce with the peanut butter and stir well until it's liquidy (about 30seconds to 1 minute depending on microwave)
5. Using a wooden spoon handle (not the spoon part)-- gently open the natural fissures and pour the caramel peanut butter sauce into them, drizzling over the entire cake, then gently tip the pan back and forth to allow it to run into all the pockets inside the cake.
6. If you desire, gently spread a bit of peanut butter over the top, while the cake is still hot-- using a delicate hand, the peanut butter should start to melt when in contact, then just guide it over the top so as not to rip the cake apart.
7. Immediately CHILL the cake for about 1 hour-- in the fridge to set all the ingredients. The cake can then be kept at room temperature or chilled as your prefer.
I serve this with a bit of whipped cream, but strawberry or vanilla ice cream would also be good.
Number of Servings: 16
Recipe submitted by SparkPeople user CCKELLY3.