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
- 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
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