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!

If you love bananas, be sure to make my easy chocolate covered bananas!

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

Banana split waffle cake

A frozen waffle cake made with fresh fruit

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Course: Dessert

Cuisine: American

Keyword: waffle cake

Prep Time: 30 minutes

Cook Time: 15 minutes

Freezing time: 3 hours

Total Time: 3 hours 45 minutes

Servings: 8 servings

Calories: 462kcal

Author: Marie

Ingredients

Belgian waffles

• 1 3/4 cup Flour
• 4 tbsp Sugar
• 1 tbsp Baking Powder
• 1/4 cup Cocoa Powder
• 2 Eggs
• 1 3/4 cups Milk
• 1/2 cup Oil
• 1 teaspoon Vanilla

For the Filling

• 6 Frozen bananas (up to 8)
• 1 pint Fresh strawberries sliced thinly
• 1 cup Fresh pineapple sliced thinly

For the Topping

• 1/4 cup Blueberries
• 1/2 cup Chopped nuts
• Marachino cherries
• Whipped cream

Instructions

To Make the Waffles

• Begin by heating your waffle iron
• Mix the dry ingredients together (flour, sugar, cocoa powder and baking powder), make a well in the center, and set aside
• In a separate bowl, lightly beat the eggs, and then stir in the milk, oil, and vanilla
• Add the wet ingredients to the dry ingredients all at once and stir only until incorporated (batter should be lumpy - do not overmix)
• Pour about 1 cup of batter into your preheated waffle iron and bake according to manufacturer's instructions.
• Please note that this recipe will make more waffles than are needed for the cake (about 6 total)

To make the Filling

• Using Yonana maker, make banana yogurt and set aside

Assembing the cake

• 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
• Repeat this process by adding another waffle, topped with strawberries
• Finish the cake by topping with the last waffle, and adding sliced pineapple
• Add crushed nuts to the sides of the cake
• Cover the cake with plastic wrap and freeze until the banana yogurt sets, about 3 to 4 hours
• To serve, top with whipped cream, marrachino cherries, and blueberries

Nutrition

Calories: 462kcal | Carbohydrates: 61g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 43mg | Potassium: 769mg | Fiber: 6g | Sugar: 25g | Vitamin A: 4.4% | Vitamin C: 64% | Calcium: 16.3% | Iron: 15%