Banana Split Loaf Cake

A classic ice cream dessert, banana split, in a dense strawberry and banana pound cake top with a slightly sweet chocolate ganache and cherries.

Banana splits are all American classic dessert that has been around for over 110 years and it was invented by a pharmacist, not joking, in Pennsylvania.

It has vanilla ice cream, chocolate ice cream and strawberry ice between a split banana topped with chocolate sauce, whipped cream and a cherry.

This has everything that is great about a banana split but you won't have to worry about the melting ice cream that can go all over the place.

You might like these recipes
Galaxy Pound Cake
Bananas Foster Pound Cake
Spiced Cranberry Orange Cake
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Banana Split Loaf Cake

Time
Prep: 15 minutes
Baking: 45 to 50 minutes
Cooling: 1 hour
 

Ingredients 

Banana Split Loaf Cake
3 1/2 cups Unbleached All Purpose Flour
1 1/2 cups Unsalted Butter, softened
1 1/2 cup Granulated Sugar
3 large eggs, room temperature
1 teaspoons Fine Sea Salt
1/2 cup Milk, lukewarm
1 teaspoon Baking Powder
1 Tablespoon Pure Vanilla Extract
4 to 5 ripened Bananas, depending on the size
2 cups Fresh Strawberries, cleaned and chopped

Chocolate Ganache
4 ounces Semi-Sweet or Milk Chocolate, I used both
1/2 cup Heavy Cream or heavy whipping cream
Pinch of Fine Sea Salt

1. Preheat oven to 325 degrees. Grease and lightly flour loaf pans. Set aside.
2. In a large bowl, cream together butter and granulated sugar for 3 to 4 minutes or until light and fluffy. Scrap the sides. Add vanilla extract and eggs one at a time.
3. In a separate bowl, mash bananas and add into butter-sugar mixture. Add lukewarm milk this mix just until incorporated. Reserve 1/4 of flour and toss the strawberry in the flour. Fold in strawberries then add to prep pans.
4. Bake in oven to 45 to 50 minutes, or when a toothpick comes clean. If they topped start to brown fast, tent with aluminum foil.
5. Let the cakes for 15 minutes in the pan then tip over onto a wired rack to cool completely.
6. While the cake is cooling, bring heavy cream to a slight boil. Pour hot cream over chocolate and let sit for 1 minute. Whisk until fully incorporated. Let cool for 10 before pouring or spreading over the cooled cake. Let ganache set before consuming or storing, in a cool place for until for a week.

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