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Banana Split Cake


Banana Split Cake

Used Under Creative Commons Licence on Flickr.com from Emily Barney

Used Under Creative Commons Licence on Flickr.com from Emily Barney
A cool banana split on a hot day is a truly delicious treat which can be duplicated in cake form with a little preparation and imagination. This recipe is best with a huge dollop of whipped cream.

Prep Time: 30 minutes

Cook Time: 35 minutes

: 1 hour, 5 minutes

Total Time: 2 hours, 10 minutes

Yield: A three tier frosted cake


  • Cake
  • 4 ½ cups cake flour, sifted
  • 2 tsps. baking soda
  • 8 oz. bittersweet chocolate chips
  • 1 ¼ cups butter, softened
  • 1 ½ cups white sugar
  • 5 small eggs
  • 2 tsp. vanilla
  • ¾ cup sour cream
  • 2 ¼ cups mashed ripe banana
  • Fillings
  • 2 cans crushed pineapple, with the liquid completely squeezed out
  • 1 bag of frozen strawberries, thawed
  • 1/3 cup granulated sugar
  • 2 Tbsps. cornstarch
  • Chocolate Fudge Icing
  • 1 cup unsalted butter
  • 10 ounces semi-sweet chocolate
  • 6 ounces unsweetened chocolate 3/4 cup heavy cream
  • 3 cups icing sugar
  • 4 tsps. pure vanilla extract


  1. Preheat oven to 350 degrees F and prepare three nine inch cake pans (grease and dust with flour). Put parchment in the bottoms of the pans and set aside.
  2. In a medium bowl toss together the flour, baking soda and chocolate chips; set aside.
  3. In a large bowl cream the butter with the granulated sugar until it is fluffy and pale.
  4. Beat the eggs into the creamed mixture one at a time making sure to incorporate fully before adding the next egg and scrape down the sides of the bowl.
  5. Add vanilla, beat in until well combined.
  6. Mix the sour cream into the batter.
  7. Add the flour mixture alternately with the mashed banana in five steps; mixing fully between each addition.
  8. Spoon batter into the cake pans and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Invert cakes onto wire rack to remove parchment and then cool cakes completely.
  1. Place strawberries into a medium saucepan with sugar and cook over low heat until the strawberries are thawed and the sugar is dissolved. Use a potato masher to crush the strawberries.
  2. Add the cornstarch and stir constantly over medium heat until it begins to boil. Continue cooking while stirring until the filling thickens.
  3. Remove from heat and cool filling completely before using it in the cake.
  • Melt the butter and different chocolates in a large bowl placed over gently simmering water, whisking constantly.
  • Remove melted chocolate mixture from the heat and whisk in the heavy cream.
  • Add icing sugar in four batches whisking after each addition until all the sugar is well incorporated.
  • Whisk in vanilla extract until the icing is very smooth.
  • Set icing aside covered until it is needed for the cake.
  • Assembly
  1. Remove cakes from fridge and level off the tops with a sharp serrated knife saving the cake pieces for making cake pops.
  2. Place the first layer on a cake board and fill a piping bag with the chocolate fudge icing with a large round tip or just the coupler in place.
  3. Pipe a complete circle of icing all around the edge of the cake layer to create a dam for the pineapple filling.
  4. Spoon the drained pineapple filling into the center of the icing circle and spread it evenly to the edges.
  5. Top the first filled cake layer with the second layer of cake pressing down gently to create a good seal.
  6. Pipe a circle of chocolate fudge icing all around the edge of the second cake layer to create a dam for the strawberry filling.
  7. Spoon the cooled strawberry filling into the center of the icing circle and spread it to the edges. Top this second layer with the top cake layer pressing down to seal.
  8. Chill the filled cake for at least an hour to set the filling and icing rings.
  9. Frost the outside of the cake with the leftover chocolate fudge icing and decorate with the desired cake decorating technique.

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