Banana Split Cake

April 29, 2010

I end up with lots of leftover bananas from making smoothies, but there’s only so many times in a row that I want to make banana bread!  This is a moist banana cake with coconut and maraschino cherries.  Adding in some pecans brings it even closer to a banana split!  Try it warm with vanilla ice cream, whipped cream and some chocolate syrup.

You will need…

  • 3 egg whites
  • 4 ripe bananas, mashed
  • 1/3 c butter, melted
  • 3/4 c sugar
  • 1/2 c coconut flakes
  • 1/4 maraschino cherries, chopped
  • 1/2 c pecans, chopped
  • 1/2 t cinnamon
  • 3/4 t nutmeg
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 c whole wheat flour
  • 3/4 c all-purpose flour

Then you…

  1. Preheat oven to 350.
  2. In a large mixing bowl, combine the egg whites with the bananas, butter and sugar.
  3. Stir in the coconut, cherries and pecans.
  4. Add in the dry ingredients.
  5. Grease an 8×8 or 9×9 baking dish.
  6. Pour in the batter.
  7. Bake 25-30 minutes, or until a toothpick in the center comes out clean.
  8. Allow to cool on a wire rack 10-15 minutes.
  9. Invert to serve!

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