Banana Split Waffle Cake with Yonanas

Tomorrow is National Banana Split Day! To celebrate, I made this waffle cake. This is not a traditional banana split cake in that it is not made with ice cream. Instead, I used a Yonana maker to make a banana yogurt (although you could very easily substitute banana ice cream for the Yonana). Have you ever heard of Yonana? A friend of mine who works for Dole told me about this gadget a few months ago. Of course, I had to go and buy one. You simply freeze bananas, and then feed them into the Yonana maker. The result is a creamy, smooth, frozen yogurt-like consistency. The “yogurt” contains banana only – no added sugar, dairy, or anything else.

Waffles and ice cream is one of my all-time favorite combinations, but for this cake, I opted to substitute the ice cream with the frozen banana using the Yonana. The cake also contains sliced strawberries, sliced pineapple, chopped peanuts, and is topped with whipped cream a few blueberries, and cherries. Divine!

Note: I just read on Tastespotting that you can make one-ingredient banana ice cream with a food processor too!

Source: Waffle recipe adapted from Better Homes and Garden New Cookbook

Banana Split Waffle Cake with Yonanas
A frozen waffle cake made with fresh fruit
Recipe type: Dessert
Serves: 6
Belgian waffles
  • Flour, 1¾ cup
  • Sugar, 4 tablespoons
  • Baking Powder, 1 tablespoon
  • Cocoa Powder, ¼ cup
  • Eggs, 2
  • Milk, 1¾ cup
  • Oil, ½ cup
  • Vanilla, 1 teaspoon
For the Filling
  • Frozen bananas, 6 to 8
  • Fresh strawberries, 1 pint, sliced thinly
  • Fresh pineapple, 1 cup, sliced thinly
For the Topping
  • Blueberries, ¼ cup
  • Chopped nuts, ½ cup
  • Marachino cherries
  • Whipped cream
To Make the Waffles
  1. Begin by heating your waffle iron
  2. Mix the dry ingredients together (flour, sugar, cocoa powder and baking powder), make a well in the center, and set aside
  3. In a separate bowl, lightly beat the eggs, and then stir in the milk, oil, and vanilla
  4. Add the wet ingredients to the dry ingredients all at once and stir only until incorporated (batter should be lumpy - do not overmix)
  5. Pour about 1 cup of batter into your preheated waffle iron and bake according to manufacturer's instructions.
  6. Please note that this recipe will make more waffles than are needed for the cake (about 6 total)
To make the Filling
  1. Using Yonana maker, make banana yogurt and set aside
Assembing the cake
  1. Place one waffle on a small cake round or plate, top with approximately 1 cup of banana yogurt followed by a layer of sliced strawberries
  2. Repeat this process by adding another waffle, topped with strawberries
  3. Finish the cake by topping with the last waffle, and adding sliced pineapple
  4. Add crushed nuts to the sides of the cake
  5. Cover the cake with plastic wrap and freeze until the banana yogurt sets, about 3 to 4 hours
  6. To serve, top with whipped cream, marrachino cherries, and blueberries


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: