Name: banana split cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 3 ripe bananas, mashed; 1/2 cup chopped walnuts (optional); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Maraschino cherries for topping; Chocolate syrup for drizzling; Sliced bananas for decoration; Sprinkles or chopped nuts for garnish

Ever since I first made the banana split cake I’ve had little moments of chaos and joy in my kitchen and I want to share them with you I remember the first time I tried this banana split cake the bananas weren’t as ripe as I wanted and the batter looked a bit lumpy but somehow it baked into this soft delicious cake that made everyone smile and I couldn’t help but laugh at myself for worrying so much about it.

Making the banana split cake feels like a little adventure every single time because sometimes the whipped cream doesn’t fluff as I expect and sometimes the chocolate syrup runs faster than I can drizzle it but the end result is always worth it.

One morning I decided to make the banana split cake after my kids begged for something sweet and I accidentally grabbed the wrong pan which was slightly smaller than needed and the batter almost spilled over but I kept going and the cake came out thick and moist and even my neighbor asked for a slice and I realized making banana split cake is not about perfection it’s about enjoying the process while I was making the banana split cake last week I found a tiny piece of overripe banana and I debated whether to throw it away or add it in and I decided to toss it into the batter and it actually made the banana split cake taste even richer and creamier and I felt like I discovered a little secret ingredient.

Sometimes I get a little impatient while making the banana split cake and I start decorating before it’s fully cooled and then I have to fix the whipped cream that slides off but every time I do it again and again the banana split cake still looks amazing and tastes better than I expected and it’s funny how these little mishaps make the recipe feel more real i remember one evening I was making the banana split cake while the kids were running around and spilling sprinkles everywhere and I almost gave up but I kept mixing the batter and frosting the cake and at the end the banana split cake came out colorful and perfect in its imperfect way and I felt proud.

There was another time when I tried a new variation of the banana split cake using caramel instead of chocolate syrup and it looked a little messy on top but the flavor was incredible and everyone said it was the best banana split cake I ever made and I realized sometimes trying something different makes the recipe more exciting and fun. Making banana split cake always teaches me patience and creativity because the bananas might not be perfect the whipped cream might take longer than expected and the chocolate syrup might drip everywhere but when it comes together it feels like a little celebration in my kitchen.

I’ve also learned that banana split cake pairs well with so many other treats and I love trying it with Apple Cinnamon Coffee Cake because the flavors complement each other perfectly and it’s so cozy to have a slice with some fresh fruit on the side or a little scoop of vanilla ice cream and a cup of warm cocoa works wonderfully and even a dollop of peanut butter or a handful of chopped nuts adds a nice twist and I’ve tried it with honey drizzle and yogurt for a lighter version and even served it alongside oatmeal cookies or a simple vanilla pudding and they all taste delicious which makes the banana split cake a really fun recipe to experiment with in my kitchen.

Every time I make the banana split cake I’m reminded that it’s okay to make mistakes and that a few imperfections actually make the cake more personal and special and I love that the banana split cake brings my family together because we all taste the sweetness and laugh about the little things that didn’t go exactly as planned and it’s these moments that make baking banana split cake so joyful and memorable.

ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3 ripe bananas, mashed
1/2 cup chopped walnuts (optional)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Maraschino cherries for topping
Chocolate syrup for drizzling
Sliced bananas for decoration
Sprinkles or chopped nuts for garnish

ingredients notes

All-purpose flour used to give the cake structure and softness.
Baking powder helps the cake rise and become fluffy.
Baking soda works with bananas to make the cake tender.
Salt brings out the flavor in the cake.
Unsalted butter adds richness and moistness.
Granulated sugar makes the cake sweet and golden.
Eggs give the cake structure and help hold it together.
Vanilla extract adds a sweet and warm flavor.
Buttermilk keeps the cake soft and adds a slight tang.
Ripe bananas add natural sweetness and moisture.
Chopped walnuts add a crunchy texture if you like nuts.
Heavy whipping cream becomes fluffy when whipped for frosting.
Powdered sugar sweetens the whipped cream without grittiness.
Maraschino cherries give a classic banana split look.
Chocolate syrup adds sweetness and chocolatey flavor.
Sliced bananas decorate and enhance banana flavor.
Sprinkles or chopped nuts make the cake fun and colorful.

kitchen equipment needed

Large mixing bowl
Medium mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Spatula
9×13 inch baking pan
Cooling rack
Knife and cutting board
Small bowl for whipped cream
Spoon for drizzling chocolate syrup

How to make banana split cake ?

step 1: prepare the oven and pan

Preheat your oven to 350°F (175°C) and lightly grease the 9×13 inch baking pan with butter or non stick spray so the cake does not stick.

step 2: mix dry ingredients

In a medium mixing bowl, combine the all purpose flour, baking powder baking soda and salt then set aside for later.

step 3: cream butter and sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy which will take about 3 to 4 minutes.

step 4: add eggs and vanilla

Add the eggs one at a time to the butter mixture beating well after each addition then mix in the vanilla extract until combined.

step 5: combine bananas and buttermilk

In a small bowl, mash the ripe bananas then stir in the buttermilk combining them evenly before adding to the batter.

step 6: mix wet and dry ingredients

Gradually add the dry flour mixture into the butter and egg mixture alternating with the banana and buttermilk mixture mixing until just combined do not overmix to keep the cake tender.

step 7: add nuts

If using fold in the chopped walnuts gently into the batter to distribute evenly throughout the cake.

step 8: bake the cake

Pour the batter into the prepared pan smoothing the top with a spatula then bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

step 9: cool the cake

Remove the cake from the oven and let it cool in the pan for 10 minutes then transfer to a cooling rack to cool completely before frosting.

step 10: whip the cream

In a small bowl whip the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form creating a light and fluffy frosting.

step 11: frost the cake

Spread the whipped cream evenly over the cooled cake covering the top completely using a spatula.

step 12: decorate the cake

Top the cake with sliced bananas, maraschino cherries, drizzle chocolate syrup over the top and sprinkle chopped nuts or colorful sprinkles to make it look fun and appetizing.

step 13: serve and enjoy

Cut the cake into slices and serve immediately for the best texture and flavor of the banana split cake.

storage options

The banana split cake can be stored in an airtight container in the refrigerator for up to 3 days ensuring the whipped cream stays fresh It can also be frozen without the whipped cream for up to 2 months then thawed at room temperature before frosting and decorating keep the cake away from direct sunlight to prevent the bananas from browning too quickly.

some variations for banana split cake

You can make different versions of banana split cake such as adding chocolate chips to the batter for extra chocolate flavor another variation is to use caramel sauce instead of chocolate syrup for a sweet and sticky topping you can also layer the cake with strawberries or pineapple chunks for a fruitier version. Using coconut flakes on top can give a tropical twist. For a nut free version, simply skip the walnuts and use sprinkles or chocolate shavings for decoration.

faq

what is banana split cake made of?

Banana split cake is made of all purpose flour, butter, sugar, eggs, vanilla, ripe bananas, buttermilk, and optional nuts. The cake is topped with whipped cream, sliced bananas chocolate syrup, and cherries giving it the taste of a classic banana split dessert.

what does banana split cake taste like?

This cake tastes sweet and creamy with the soft flavor of bananas combined with light whipped cream and chocolate syrup the nuts add a crunchy texture while the cherries give a juicy finish making each bite delightful.

can i use frozen bananas?

Yes you can use frozen bananas but make sure they are thawed and mashed completely to keep the batter smooth.

is this cake moist?

Yes banana split cake is very moist because of the ripe bananas and buttermilk used in the recipe making it soft and tender.

can i make it without nuts?

Absolutely you can omit the walnuts or any nuts for a nut free version without changing the overall flavor and texture.

how long does it take to bake?

The baking time is about 35 to 40 minutes depending on your oven always check by inserting a toothpick in the center.

can i use low-fat ingredients?

You can use low fat milk or whipped cream but the cake may be slightly less rich and fluffy compared to the original version.

how should i serve banana split cake?

Serve it chilled or at room temperature slice into squares or rectangles and add extra chocolate syrup or fruit toppings if desired for a fun presentation.