Ingredients
6 Large Overripe Bananas
1-1/2 Cups Unsalted Butter, at room temperature
1-½ Cups Granulated Sugar
1 Cup Packed Brown Sugar
6 Large Eggs, at room temperature
4 Teaspoons Vanilla Extract
3 Cups Greek Yogurt, at room temperature
6 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3 Teaspoons Semi-Sweet Chocolate Chips
Directions
For the Buttercream Frosting
Ingredients
1 Cup Unsalted Butter, at room temperature
4 Cups Confectioners’ Sugar, sifted
3 Teaspoons Pure Vanilla Extract
4 Tablespoons Whole Milk
Directions
Preheat oven to 350 degrees.
Grease one 7” Bundt pan, one 8” cake pan, and one 9” cake pan.
Peel the bananas and place them in a large bowl. Use a fork to lightly mash the bananas.
Add butter and sugar to the bowl and lightly beat with a hand mixer until light and creamy.
Add the eggs and vanilla extract and beat until combined.
Pour in the Greek yogurt and beat the mixture. (It will look grainy, but that is expected.)
Place sieve on top of the bowl and add the flour, baking powder, baking soda, cinnamon and salt. Sieve it into the bowl, and mix all ingredients with a spatula until just combined.
Mix in the chocolate chips.
Pour half of the batter into each of the Bundt pan and bake for about 50 minutes, or until a toothpick inserted into the center of each pan comes out clean.
Remove pans from oven and let them cool completely.
For the Buttercream Frosting
Ingredients
1 Cup Unsalted Butter, at room temperature
4 Cups Confectioners’ Sugar, sifted
3 Teaspoons Pure Vanilla Extract
4 Tablespoons Whole Milk
Directions
Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
Gradually beat in confectioners' sugar until fully incorporated.
Beat in vanilla extract.
Add milk and beat for an additional 3 to 4 minutes.
Cover entire snake shape with the buttercream crumb coat.
Decorating the Snake
Remove the three cakes from the pans.
Cut each of the three cakes in half vertically.
Start making the snake shape by taking one half of the 7” cake to create the head.
Take one half of the 8” cake and attach it to the end of the head piece.
Take one half of the 9” cake and attach it to the end of the 8” piece, turning it to create a squiggle.
Take the second half of the 9” cake and attach it to the end of the other 9” cake piece, turning it the other direction to continue a squiggle shape.
Take the second half of the 8” cake and attach it to the end of the 9” cake piece, again turning it the other direction to continue a squiggle shape.
Take the second half of the 7” cake piece and attach it to the end of the 8” cake piece, turning it to create a final squiggle and the tail of the snake.
Take 4 pounds of prepared fondant and add gel in color of your choice, and mix the gel thoroughly into all of the fondant.
Roll strips of the fondant and cover the crumb coated snake entirely, trimming off the edges.
Add color gel to food grade propylene glycol to create darker color of your choice to create spots or stripes on the snake.
Use googly eyes or a simple black dot to create the eyes.
Use strip of black licorice lace to create the mouth.
Use 2” red licorice laces to create the dual-shaped tongue.
Download the full recipe here