Banana Sundae Cake

Health score
2%
Banana Sundae Cake
110 min.
12
346kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: the Banana Sundae Cake! This scrumptious cake combines the rich flavors of ripe bananas with the irresistible crunch of almond brickle chips, creating a mouthwatering treat that is sure to impress your family and friends. Perfect for any occasion, this cake is not only easy to make but also a guaranteed crowd-pleaser.

Imagine a warm, moist cake that springs back to life when touched, topped with a luscious drizzle of chocolate syrup and caramel, and served alongside a scoop of your favorite ice cream. Each bite is a heavenly blend of flavors and textures that will transport you to dessert paradise. Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, this Banana Sundae Cake is the perfect choice.

With a preparation time of just 110 minutes and enough servings to satisfy a dozen dessert lovers, this cake is as practical as it is delicious. The combination of almond extract and brickle chips adds a unique twist that elevates this dessert beyond the ordinary. So, gather your ingredients and get ready to bake a cake that will leave everyone asking for seconds!

Ingredients

  • box cake mix yellow
  • cup banana very ripe mashed (2 medium)
  • 0.5 cup water 
  • 0.3 cup vegetable oil 
  • teaspoon almond extract 
  •  eggs 
  • 0.5 cup almonds 
  • 0.5 cup chocolate syrup 
  • 0.5 cup mrs richardson's butterscotch caramel sauce 
  • serving whipped cream 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 13x9-inch pan.
  2. In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  3. Pour into pan.
  4. Sprinkle brickle chips evenly over batter.
  5. Bake 34 to 41 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  6. Just before serving, drizzle each piece of cake with chocolate syrup and caramel topping; serve with ice cream. Store cake loosely covered.

Nutrition Facts

Calories346kcal
Protein6.15%
Fat31.76%
Carbs62.09%

Properties

Glycemic Index
10.48
Glycemic Load
2.21
Inflammation Score
-3
Nutrition Score
8.4578260442485%

Flavonoids

Cyanidin
0.15mg
Catechin
0.84mg
Epigallocatechin
0.15mg
Epicatechin
0.04mg
Eriodictyol
0.01mg
Naringenin
0.03mg
Isorhamnetin
0.16mg
Kaempferol
0.04mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:346.23kcal
17.31%
Fat:12.41g
19.09%
Saturated Fat:2.76g
17.25%
Carbohydrates:54.59g
18.2%
Net Carbohydrates:52.64g
19.14%
Sugar:33.27g
36.97%
Cholesterol:56.98mg
18.99%
Sodium:380.69mg
16.55%
Alcohol:0.11g
100%
Alcohol %:0.12%
100%
Protein:5.41g
10.82%
Phosphorus:219.6mg
21.96%
Vitamin E:2.61mg
17.38%
Manganese:0.31mg
15.5%
Vitamin B2:0.26mg
15.49%
Calcium:129.51mg
12.95%
Vitamin K:12.57µg
11.97%
Folate:42.03µg
10.51%
Selenium:6.56µg
9.37%
Iron:1.68mg
9.31%
Copper:0.18mg
8.99%
Magnesium:35.04mg
8.76%
Vitamin B1:0.12mg
8.33%
Fiber:1.95g
7.8%
Vitamin B3:1.36mg
6.78%
Vitamin B6:0.12mg
5.78%
Vitamin B5:0.5mg
5%
Potassium:174.57mg
4.99%
Zinc:0.64mg
4.27%
Vitamin B12:0.21µg
3.53%
Vitamin A:118.89IU
2.38%
Vitamin D:0.3µg
2.03%
Vitamin C:1.19mg
1.45%