Banana Split Snack Cake

Name: Banana Split Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24-30 servings.
Cuisine: German Desserts, German Recipes
Ingredients: 1/3 cup butter, softened; 1 cup sugar; 1 large egg; 1 medium ripe banana, mashed; 1/2 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup chopped walnuts; 2 cups miniature marshmallows; 1 cup semisweet chocolate chips; 1/3 cup maraschino cherries, quartered

"This rich and delicious treat is fun to serve," remarks Dumont, Minnesota field editor Renee Schwebach. "It was a blue-ribbon winner for me at the county fair several years ago."

Ingredients

1/3 cup butter, softened
1 cup sugar
1 large egg
1 medium ripe banana, mashed
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup maraschino cherries, quartered

Directions

In a bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add walnuts. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Sprinkle with the marshmallows, chocolate chips and cherries. Bake 10 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

Nutrition Facts

1 piece: 119 calories, 5g fat (2g saturated fat), 13mg cholesterol, 59mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.

Reviews

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Average Rating:

fnstlug

Mar 5, 2016

Just as RICH and delicious as advertised. Except for adding one banana and leaving out the nuts, I followed the recipe. Personally, it was a bit too sweet for my tastes. The banana layer came out very thin, making the topping layer the star. Think big bowl of sundae toppings, no ice cream. Like your 8 year old kid would make.If I make this again I think I will stick more closely to the recipe. I get the feeling my changes gave the bars less substance.
delowenstein

Nov 1, 2014

I prepared this recipe for the first time 11/1/14. I found that the best type of baking pans for this cake was either an 8x8x2" or 7" square pan or a round 8" or 9" layer pan. I used a 7" square pan and a 5x3" loaf pan, greased and floured for the first cake and I used an 8" round layer pan, greased and floured for my second cake. I baked the loaf and the cake 45 minutes, then tested cake for doneness with a cake tester-it should come out clean.I used 1 tsp. vanilla extract and 1/2 tsp. salt. I used less miniature marshmallows-I used just enough to cover the baked cake. I also used miniature chocolate chips: total of 2/3 cup for 7" square cake/5x7" loaf and about 1/3 cup miniature chocolate chips for round layer pan.I cut the maraschino cherries in eighths, rather than quarters. I topped the baked cakes with the chocolate chips, marshmallows and cherries and baked for 5 to 10 minutes-until marshmallows were lightly browned and puffed! I got at least 1 small loaf and about 7 to 8servings from the 2 square cakes! My tip: When I bake a round cake and top with marshmallows, I'll try just 5 minutes on the baking time-I noticed that the melted marshmallows overflowed onto a baking sheet! I also used 1 medium banana for the 2ndcake and 2 medium ripe bananas for the 7" cake and the small 5x3" loaf. I did use 1/3 cupchopped pecans! delowenstein