Banana Split Cake Recipe

Banana Split Cake Recipe is a delightful twist on the classic dessert, combining layers of banana cake, vanilla buttercream, pineapple and strawberry fillings, topped with dark chocolate ganache, whipped cream, and cherries. It’s perfect for special occasions or as a treat for any gathering.

Banana Split Cake Recipe Servings

• Number of people: 10

Estimated Cost

• Approximate cost (USD): $25-$30 (depending on location and ingredient prices)

Prep Time

• Preparation time: 60 minutes
• Cooking time: 30 minutes
• Total time: 90 minutes

Courses

• Main course: No, this is a dessert.

Cuisine

• Cuisine type: American

Equipment

• Stand mixer
• Paddle attachment
• Whisk
• Double boiler
• 6-inch round cake pans
• Wire rack

Ingredients

For the Banana Cake:

• 1 ½ cups cake flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 2 medium bananas, mashed (approx. ¾ cup)
• ¾ cup buttermilk, at room temperature

For the Swiss Meringue Buttercream Frosting:

• 3 large egg whites (½ cup)
• 1 cup granulated sugar
• 1 ½ cups unsalted butter, cubed, at room temperature
• 1 teaspoon clear vanilla

For the Strawberry Sauce:

• 3 cups fresh strawberries, hulled
• 3 tablespoons granulated sugar

For the Pineapple Filling:

• 14 ounces canned crushed pineapple
• ¼ cup granulated sugar
• 2 teaspoons cornstarch

For the Chocolate Ganache:

• 3 ounces dark chocolate, finely chopped
• 3 ounces heavy cream

For the Assembly:

• 2/3 cup whipping cream, cold
• 2 teaspoons granulated sugar
• Rainbow jimmies sprinkles
• Maraschino cherries

Instructions

1. Make the Banana Cake:
   • Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, line with parchment.
   • Whisk cake flour, baking powder, and salt. Set aside.
   • Beat butter until smooth. Add sugar and beat until pale and fluffy.
   • Add eggs one at a time, then vanilla and mashed bananas. Mix well.
   • Alternate adding flour mixture and buttermilk, beginning and ending with flour. Do not overmix.
   • Divide batter evenly into prepared pans. Bake for 30 minutes or until a toothpick inserted comes out mostly clean. Let cool completely.
2. Make the Buttercream Frosting:
   • Combine egg whites and sugar in a stand mixer bowl. Place over a double boiler and whisk until the mixture reaches 160°F.
   • Remove from heat and beat until stiff peaks form. Add butter and vanilla, mixing until smooth.
3. Prepare the Strawberry Sauce:
   • Blend strawberries with sugar until smooth.
4. Prepare the Pineapple Filling:
   • Mix crushed pineapple with sugar and cornstarch. Cook over low heat until thickened.
5. Make the Chocolate Ganache:
   • Heat heavy cream in a saucepan until warm. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth.
6. Assemble the Cake:
   • Place a cake layer on a serving plate. Spread a layer of buttercream, then strawberry sauce, and pineapple filling.
   • Repeat for two more layers, finishing with buttercream on top.
   • Drizzle with chocolate ganache, top with whipped cream, sprinkles, and maraschino cherries.

Calories

• Approximate calories per serving: 420 Kcal

Recipe Notes

• This cake is best served fresh but can be refrigerated for up to 2 days.
• For a no-bake version, consider using a graham cracker crust and cream cheese mixture as alternatives.
• Customize with your favorite toppings to make it even more special.