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Banana Split Cake Recipe
Ash Tyrrell

Banana Split Cake Recipe

I have to admit, the first time I made this banana split cake, 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.
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Prep Time 20 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. I gently fold in walnuts, crushed pineapple, and mini chocolate chips. This gives the cake its classic banana split flavors in every bite.
  4. I pour the batter into a greased 9x13-inch pan and bake for 30-35 minutes. I check for doneness by inserting a toothpick in the center—it should come out clean.
  5. 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.