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Banana Split Sheet Cake


Serves 12


270g plain flour

2½ tsp bicarbonate of soda

½ tsp sea salt

300g dark brown sugar

105g mascarpone

85g unsalted butter, room temperature

3 large eggs

6 large very ripe bananas, mashed

150g roughly chopped walnuts


2 tubs Dollar Sweets Vanilla Buttercream

Dollar Sweets Food Colours

Dollar Sweets Chocolate Mirror Glaze

Dollar Sweets 100s &1000s

Lolly bananas

Paper straws (cut into 1/3rds)


Preheat oven to 170°C.

Lightly coat a 9x12cm rectangular baking tin with non-stick spray and line with baking paper, leaving a generous overhang on long sides.

Whisk flour, baking soda and salt in a medium bowl.

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone and butter in a large bowl until light and fluffy (approx. 4 minutes).

Add eggs one at a time, beating to blend after each addition and scraping down the sides and bottom of bowl as needed.

Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in nuts. Scrape batter into prepared tin and smooth the top.

Bake cake for approx. 50-60 mins, then insert tester into the centre and if it comes out clean, cake is ready.

Transfer pan to a wire rack and let cake cool in pan for 1 hour. Turn out cake and let it cool completely.

To decorate, colour 1 tub of Dollar Sweets Vanilla Buttercream with yellow Dollar Sweets Food Colouring. Spread over the cooled cake.

Use a spoon to scoop out the white Vanilla Buttercream and arrange on the cake. Drizzle each “ice cream - like" scoop with Dollar Sweets Chocolate Mirror Glaze. Sprinkle with Dollar Sweets 100s & 1000s and decorate with lolly bananas and straws.

Cut into portions to serve.


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