An incredibly moist and flavorful funfetti cake is topped with fresh sweet cherries and creamy bananas nestled into a thick layer of caramel. It’s a fun play on a childhood classic- the banana split.
Well hello there. I’m back from my trip to Utah where I got a big healthy fix of 100 degree weather and the cutest, little owls you ever did see. I’ll be sharing some of the photos I took on this trip, including photos of itty, bitty baby owls, in a future post.
In the meantime, you should know that my heart is breaking into a million little pieces. You see, my Bengal kitty has become extremely ill and is currently fighting for his little life in the animal hospital. The vets are saying that his issues are treatable; however, given his advanced age they need to make modifications to the treatment. That said, he is not out of the woods yet, so to speak. . .and anything could happen. I suspect he will be in the hospital another three or so days. I’m going to pay him a visit tomorrow in the hopes that seeing a familiar face will cheer him up. . .even if just a little bit.
I’ve been worried sick about him and have been anxiously awaiting updates from the vet. They had been planning on giving him a feeding tube to help get nutrients into his frail body; however, he said “no way” I’m eating my food on my own. And as such he proceeded to gobble down most of the food that came his way. That’s my little man. Always a little fighter. I was so happy when I heard this news that I nearly broke down in tears.
Anyhow, please continue to send good vibes his way because every little bit helps as he fights to return to his usual spunky self.
Before I left for Utah, I made you this dreamy Banana Split Cherry Upside Down Cake. It’s everything you love about a Banana Split, but in cake form. You can even top it with a couple of scoops of vanilla ice cream to make it a little more banana split legit, if you so choose.
This deliciously scrumptious Banana Split Cherry Upside Down Cake all starts with a fluffy and moist ricotta and olive oil cake that is heavily doused in sprinkles. The sprinkles are absolutely mandatory . . .this is an ode to the banana split after all.
And a banana split has to be topped with cherries. Now I know that it typically has a single cherry crowing it in all its glory but I happen to be a cherry fanatic of sorts so it was only natural that I top this Banana Split Cherry Upside Down Cake with as many cherries as I could pack into the bottom of my cake tin. Well, that is wherever there was a space void of creamy and sweet bananas because these too are mandatory for a banana split cake.
The fruit is nestled into a thick and heavenly caramel sauce. You could chose to go all out and sink your fruit into this sweet and luscious sauce or you could skip it all together. I made it both ways and, while I always love a good caramel sauce, I honestly preferred this cake without it. Don’t get me wrong it was good with all that sinfully rich topping but I guess I was in the mood to really celebrate the pure taste of the cherries. Anyhow, I will leave it up to you to decide whether or not you want to go all out and top your cake with the caramel sauce or keep things simple and forgo it.
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- 8 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1 vanilla bean
- 4 cups fresh cherries
- 1 1/4 cup full fat ricotta
- 1/2 cup virgin olive oil
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 3 large bananas
- 1/2 cup rainbow sprinkles
Pre-heat oven to 350° F.
Wash & pit the cherries.
Lightly butter a 10 inch springform pan & line the base with parchment paper. You might want to also wrap some aluminum foil on the outside of the pan to minimize mess in case your springform pan leaks.
Melt the butter. Stir in the seeds from one vanilla bean.
Pour the butter onto the bottom of a springform pan & spread into an even layer.
Sprinkle the brown sugar on top of the butter.
Whisk together the ricotta cheese, olive oil, granulated sugar, vanilla & almond extract in a big bowl.
Add the eggs, one at a time, whisking well in between each addition.
Sift the flour, baking powder, baking soda, & salt directly over the wet ingredients.
Pour the sprinkles on top. Fold in until just combined. Do not overmix.
Arrange the banana & cherries in the caramel.
Pour the batter over top of the fruit, spreading it out evenly as needed.
Tap the pan a couple of times on the counter top.
Place on a rimmed baking sheet. This will insure your oven is protected from any leakage from the spring form pan.
Once the cake starts to brown on top, place a piece of aluminum foil loosely over the top of the pan.
Bake for 80-90 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
Prep time includes a 15 minute cool time.