Banana Split Cake

Celebrate the end of September with this indulgent Banana Split Layer Cake! Transforming the classic ice cream sundae into a multi-layered cake, this recipe combines the sweetness of ripe bananas with chocolate, strawberries, and a hint of pineapple. Perfect for parties or to simply sweeten your weekend, this cake is a delightful treat that captures all the flavors of a banana split in every bite.

Ingredients

For the Banana Cake Layers:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 cup mashed ripe bananas (about 2 large bananas)
– 1 tablespoon vanilla extract
– 1 cup buttermilk

For the Filling and Toppings:
– 1 cup fresh strawberries, hulled and sliced
– 1/2 cup pineapple chunks, drained
– 1/2 cup chocolate fudge sauce
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Maraschino cherries, for garnish
– Rainbow sprinkles, for garnish

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until combined.

5. Alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined.

6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

8. For the filling, in a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

9. To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream on top, followed by half of the strawberries and pineapples.

10. Drizzle with chocolate fudge sauce and sprinkle with a portion of the walnuts.

11. Repeat with the second layer, adding more whipped cream, fruit, fudge sauce, and walnuts.

12. Top with the final cake layer and frost the top and sides with the remaining whipped cream.

13. Garnish with maraschino cherries, rainbow sprinkles, and remaining walnuts.

14. Chill the cake for at least 1 hour before serving to allow the flavors to meld together.

Hashtags
#BananaSplitCake #LayerCake #DessertInspiration #Baking #DessertLovers #CakeDecor #HomeBaking #SweetTreats #WeekendBaking #CelebrateWithCake

Prep Time, Cook Time, Total Time, Yield

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings

Banana Split Layer Cake

Celebrate the end of September with this indulgent Banana Split Layer Cake that combines the sweetness of ripe bananas with chocolate, strawberries, and a hint of pineapple.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method

Ingredients

  

For the Banana Cake Layers

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 tablespoon vanilla extract
• 1 cup buttermilk

See also  🎃 Layered Pumpkin Cheesecake Bars 🍰: A Light and Luscious Holiday Dessert

For the Filling and Toppings

• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup pineapple chunks, drained
• 1/2 cup chocolate fudge sauce
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 none Maraschino cherries, for garnish
• 1 none Rainbow sprinkles, for garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until combined.
5. Alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Filling and Assembling

1. For the filling, in a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
2. To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream on top, followed by half of the strawberries and pineapples.
3. Drizzle with chocolate fudge sauce and sprinkle with a portion of the walnuts.
4. Repeat with the second layer, adding more whipped cream, fruit, fudge sauce, and walnuts.
5. Top with the final cake layer and frost the top and sides with the remaining whipped cream.
6. Garnish with maraschino cherries, rainbow sprinkles, and remaining walnuts.
7. Chill the cake for at least 1 hour before serving to allow the flavors to meld together.