I have to admit, the first time I made this Banana Split Cake Recipe, I felt like a kid in a candy store. The mix of bananas, creamy layers, and chocolate drizzle was absolutely irresistible. Every bite reminded me of the classic ice cream treat I loved growing up, only now it was in cake form.
I loved how easy it came together, yet felt fancy enough for a special occasion. Let me take you through how I made this scrumptious dessert from scratch. If you enjoy experimenting with sweet and savory dishes, you might also like the Saucy French Chicken Recipe for a flavorful dinner twist.
Ingredients
Here’s everything I used to make this delicious banana split cake. I’ve included tips from my own experience to help you get the best results.
- 2 cups all-purpose flour – I always sift mine for a light, airy texture.
- 1 ½ tsp baking powder – This ensures the cake rises perfectly.
- ½ tsp baking soda – Balances the acidity from the bananas.
- ¼ tsp salt – Enhances the sweetness of the cake.
- ½ cup unsalted butter, softened – Butter gives a rich, creamy flavor.
- 1 cup granulated sugar – I sometimes mix half with brown sugar for extra moisture.
- 2 large eggs – Room temperature eggs work best for smooth batter.
- 1 tsp vanilla extract – Pure vanilla makes a big difference.
- 1 cup mashed ripe bananas (about 2-3 medium) – Ripe bananas are sweeter and mash easier.
- ½ cup sour cream – Keeps the cake moist and tender.
- ½ cup milk – Adds a soft crumb texture.
- ½ cup chopped walnuts (optional) – Adds crunch and nutty flavor.
- 1 cup crushed pineapple, drained – Balances sweetness with a slight tang.
- 1 cup mini chocolate chips – Melts slightly, giving little bursts of chocolate.
- 1 cup whipped cream – For layering and topping the cake.
- Maraschino cherries – Optional, for classic banana split flair.
- Chocolate syrup – Perfect for drizzling over the top.
Note: several servings
Variations
I like to mix things up depending on what I have on hand. Here are some options you can try:
- Use coconut cream or almond milk to make it dairy-free.
- Swap sugar with a natural sweetener to make it sugar-free.
- Add a sprinkle of cinnamon or nutmeg for a warm flavor twist.
- Replace walnuts with pecans or skip nuts entirely for a smoother texture.
- Include a layer of caramel sauce for extra indulgence. You can also pair this with a savory dish like the Hot Honey Baked Chicken Breasts Recipe for an unexpected but delicious combination.
Cooking Time
This recipe is surprisingly quick to make if you’re prepared. Here’s the breakdown:
- Prep Time: 20 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50-55 minutes
Equipment You Need
I find having the right tools makes baking so much easier:
- Mixing bowls – For combining wet and dry ingredients.
- Electric mixer or whisk – Makes batter smooth and fluffy.
- 9×13-inch baking pan – Ideal for this layered cake.
- Spatula – For folding in bananas and other add-ins.
- Measuring cups and spoons – Ensures accuracy.
- Cooling rack – So the cake cools evenly.
How to Make Banana Split Cake
Here’s how I like to bring this cake to life, step by step.
Step 1: Prepare the Batter
I start by preheating my oven to 350°F (175°C). Then I mix the flour, baking powder, baking soda, and salt in one bowl. In another bowl, I cream the butter and sugar until fluffy, then add eggs and vanilla.
Step 2: Combine Wet and Dry Ingredients
Next, I add mashed bananas, sour cream, and milk to the wet mixture. Slowly, I fold in the dry ingredients until just combined. Overmixing makes the cake dense, so I stop as soon as the batter looks smooth.
Step 3: Add Mix-Ins
I gently fold in walnuts, crushed pineapple, and mini chocolate chips. This gives the cake its classic banana split flavors in every bite.
Step 4: Bake the Cake
I pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes. I check for doneness by inserting a toothpick in the center—it should come out clean.
Step 5: Cool and Layer
After baking, I let the cake cool completely on a rack. Once cooled, I spread whipped cream over the top and drizzle chocolate syrup. I like to add cherries and a few extra nuts for presentation.
Additional Tips for Making This Recipe Better
From my experience, these tips take the cake to the next level:
- I always use ripe bananas—they make the cake naturally sweet and moist.
- Folding ingredients gently prevents the batter from becoming dense.
- I chill the whipped cream before spreading for a fluffier layer.
- I toast walnuts lightly to enhance their flavor.
- I drizzle chocolate syrup right before serving to prevent it from soaking into the cake.
How to Serve Banana Split Cake
Serving this cake can be just as fun as making it.
I like to cut it into squares and place them on dessert plates. I drizzle extra chocolate syrup over each slice, add a dollop of whipped cream, and top with a cherry. For a party, serving it in small dessert cups makes it even more visually appealing. You can sprinkle crushed nuts or even rainbow sprinkles for a playful touch.
Nutritional Information
If you’re curious about what’s in each slice, here’s a quick rundown:
- Calories: 320 per serving
- Protein: 4g
- Carbohydrates: 45g
- Fat: 15g
This gives a good balance of sweet indulgence without being overwhelming.
Make Ahead and Storage
I often make this cake in advance for gatherings.
- Storing: Keep it covered in the fridge for up to 3 days. It stays moist and flavorful.
- Freezing: You can freeze the cake without whipped cream for up to 2 months. Thaw in the fridge overnight.
- Reheating: I like to serve chilled, but if preferred, you can warm a slice in the microwave for 10-15 seconds.
Why You’ll Love This Recipe
I made this cake several times, and here’s why it’s become a favorite:
- Easy to Make: Simple steps and common ingredients make it beginner-friendly.
- Versatile: Can be customized with different nuts, fruits, or chocolate.
- Family-Friendly: Everyone loves the classic banana split flavors in cake form.
- Impressive Presentation: Looks as fancy as it tastes, perfect for parties.
- Moist and Flavorful: Bananas and pineapple keep it tender while chocolate adds richness.
Banana Split Cake Recipe
Ingredients
Method
- I start by preheating my oven to 350°F (175°C). Then I mix the flour, baking powder, baking soda, and salt in one bowl. In another bowl, I cream the butter and sugar until fluffy, then add eggs and vanilla.
- Next, I add mashed bananas, sour cream, and milk to the wet mixture. Slowly, I fold in the dry ingredients until just combined. Overmixing makes the cake dense, so I stop as soon as the batter looks smooth.
- I gently fold in walnuts, crushed pineapple, and mini chocolate chips. This gives the cake its classic banana split flavors in every bite.
- I pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes. I check for doneness by inserting a toothpick in the center—it should come out clean.
- After baking, I let the cake cool completely on a rack. Once cooled, I spread whipped cream over the top and drizzle chocolate syrup. I like to add cherries and a few extra nuts for presentation.
Notes
- I always use ripe bananas—they make the cake naturally sweet and moist.
- Folding ingredients gently prevents the batter from becoming dense.
- I chill the whipped cream before spreading for a fluffier layer.
- I toast walnuts lightly to enhance their flavor.
- I drizzle chocolate syrup right before serving to prevent it from soaking into the cake.
