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
Recipe by Feeling Foodish at