Banana Split Cake

1 package banana cake mix (Duncan Hines)
3 large eggs
1 1/3 cups water
1/2 cup flour
1/3 cup vegetable oil
1 cup semisweet mini chocolate chips
2 to 3 bananas
16 ounces chocolate syrup
8 ounces frozen whipped topping, thawed
1/2 cup chopped walnuts
Colored sprinkles
Maraschino cherries with stems

Preheat oven to 350 degrees. Grease and flour a 13x9-inch pan. Combine cake mix, eggs, water, flour and oil in a large bowl. Beat at low speed until moistened. Then beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan.

Bake at 350 degrees for 30 to 32 minutes or until toothpick inserted comes out clean. Cool completely. Cut cake into squares, top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with maraschino cherries. Serves 12 to 16.

Tip: To keep bananas looking fresh, dip them in diluted lemon juice.