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Mini Banana Split Cakes

Elizabeth LaBau
  • 40 minutes
  • Serves 8

INGREDIENTS

2 cups

mashed ripe bananas (from 5-6 very ripe bananas)

8 3/4 oz

granulated sugar ((1 1/4 cup))

8 8/9 oz

packed brown sugar ((1 1/4 cup))

7 oz

vegetable oil (1 cup)

4

large eggs (at room temperature)

8 oz

full-fat sour cream or Greek yogurt ((1 cup))

1 tbsp

vanilla extract

18 oz

all-purpose flour ((4 cups))

2 tsp

baking soda

1 tsp

salt

6 oz

caramel sauce

9

egg whites (at room temperature)

14 oz

granulated sugar ((2 cups))

1/4 tsp

salt

1 lb

butter (slightly softened to the touch but still cool—not greasy or warm)

1 tbsp

vanilla extract

1 tbsp

vanilla bean paste (can substitute with an additional tbsp vanilla extract)

Fudge sauce (caramel sauce, sprinkles, and other assorted sundae toppings)

3 1/2

” round cutter (I have this set, this one is another option)

Cookie scoop

Small offset spatula

Cake turntable (optional, but makes decorating easier)

8

3.5 ” cardboard rounds to assemble the cakes on (can cut from larger cake rounds or other cardboard)