Indulging in a classic banana split ice cream sundae is pure bliss. Now imagine having a cake with all the components of a banana split sundae, a heavenly combination of the best of both worlds.
I am in love with this banana split cake; it literally takes me back to those banana split sundaes that I used to have when I was a kid, one of the best desserts I used to have in summer.
This cake is not only visually appealing but also delivers a burst of different flavours that will give you the same feeling as the sundae every time you take a bite into it.
Whether you are celebrating a special occasion or making it for yourself to satisfy your cravings, this recipe for banana split cake is a perfect choice.
Its three cake layers, creamy filling, and decadent chocolate filling will surely be a hit among your loved ones at any gathering. Making this cake may take some time, but I can guarantee it is worth it; I’m sure you won’t be disappointed.
Why You Will Love This Recipe?
There are millions of reasons to love this recipe for banana split cake, but obviously, I cannot list all of them here. So here are a few of them:
- Flavour: The flavour of banana split cake can be described as a harmony of sweet, fruity and creamy combination that comes together flawlessly. Each bite offers a delectable flavour that will take you to a tropical paradise. This cake has vanilla, chocolate and banana-flavoured sponges, each layered with strawberry filling and frosted with sweet whipping cream. And decadent chocolate drip adds richness and depth, balancing the overall taste and complimenting the fruity flavour of banana and strawberry. The final touch comes from the toppings, which are fresh cherries and the vibrant colours of rainbow sprinkles.
- Texture: The texture of this cake is a delightful combination of soft, moist cake layers and creamy, velvety filling. The sponges have tender crumbs with a slightly springy texture. The strawberry filling adds a creamy, smooth and velvety texture that contrasts beautifully with the layers of sponges.
- Versatile: While the core components of this recipe are ripe banana, vanilla, chocolate and strawberry, you can customize this with different flavours and toppings as well. Whether you want to add chopped fresh strawberries, chocolate nuts or other sprinkles, you can tailor this cake according to your taste.
- Crowd pleaser: This cake is a total crowd-pleaser; it’s a dessert that gathers people together. It is a sweet delight that will bring joy and satisfaction to all who indulge in this delicious cake.
Important Ingredients Used In The Recipe
- Ripe bananas: ripe bananas are the star ingredient of this recipe, providing fresh flavour and moistness to the cake.
- Egg: It adds flavour by adding a slightly savoury taste that complements the sweetness of the cake. It also acts as a binding agent that helps in mixing the batter.
- Cocoa Powder: natural cocoa powder is used to make the chocolate sponge for this cake, providing a decadent chocolate flavour.
- Strawberry compote: this sweet and fruity ingredient makes the strawberry filling.
- Dark couverture Chocolate: I have used dark, semi-sweet couverture chocolate to make the chocolate drip. But if you do not have dark couverture, you can use milk or compound chocolate instead. But if you are using compound chocolate, the taste may differ a little.
- Whipping Cream: sweetened whipping cream is used to frost the whole cake, complimenting the rest of the flavour of the banana split cake.
How To Make Banana Split Cake?
Preparation: prepare all the ingredients that are needed to make this cake. Grease three 6-inch round baking tin with oil, and place butter papers at the bottoms of each tin. Preheat your oven to 180°C or 350° (OTG mode: upper rod + lower rod + fan).
For vanilla and chocolate sponge
Mix Wet Ingredients and Sugar: In a bowl, add oil, eggs, milk (a), and sugar and give it a nice mix. Add Vanilla essence and combine.
Add Dry Ingredients: sieve the dry ingredients: all-purpose flour, baking powder, and salt. Mix everything until all the ingredients are mixed properly and the batter is lump-free.
Make Chocolate Batter: Transfer ½ of the batter to a different bowl and mix in natural cocoa powder and milk (b). Mix it properly so that there is no lump in the chocolate batter.
Bake: Transfer both batters into two different baking tins and bake them at 180°C or 350° (OTG mode: lower rod) for 30 – 35 minutes or until a toothpick inserted in the middle comes out clean.
For the Banana Sponge
Mash Banana: In a bowl, take peeled ripe bananas and mash with a fork. You can use a masher as well.
Add Wet Ingredients: Add lemon juice, eggs, oil, and vanilla essence, and give it a nice mix.
Add Sugar: Now add in both the castor and the brown sugar and mix again.
Add Dry Ingredients: Sift dry ingredients that are all-purpose flour, baking powder, baking soda, and salt into the same bowl using a sieve or sifter. Give everything a nice mix until there is no trace of any dry ingredients. Do not take bananas to be lumps and over-mix the batter.
Bake: Transfer the batter to the remaining baking tin and bake at 180°C or 350° (OTG mode: lower rod) for about 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Ensure you do not take a lump of banana to be unbaked batter.
For the strawberry filling
Beat Whipping Cream with strawberry compote: In a bowl, add sweetened whipping cream and strawberry compote and whip them until you get a nice soft peppered whipping cream. Here I am, a store-bought strawberry compote. But you can also use homemade strawberry compote.
Transfer it to a piping bag and keep it aside to assemble the cake.
For chocolate drip
Warm cream and melt chocolate: Warm fresh cream and melt dark chocolate separately.
Make Ganache: Mix both of them to get a flowy ganache. Transfer this to piping as well so that it is easy to give the drip to the cake.
Beat Whipping Cream: In a bowl, whip sweetened whipping cream to a soft peak with an electric hand beater.
For the soaking syrup
Mix Water and Vanilla: Mix the water and vanilla essence in a small bowl. I am using vanilla essence and Water for soaking syrup as it complements the banana split cake’s flavor.
Keep all the elements ready before assembling the cake.
De-mould Sponges: De-mould the sponges from the tins with a bent palette knife. Make sure that the pressure is on the side of the tin while de-moulding. Ensure that the sponges have completely cooled down before de-moulding.
Add Frosting: Now, on a cake base, spread some frosting and place the chocolate sponge on top.
Soak And Frost: Brush the sponge with soaking syrup using a pastry brush. Now pipe the frosting around the edge of the sponge and fill the middle with the strawberry filling, then smooth out using a palette knife.
Add Banana Sponge: Place the banana-flavoured sponge on top and repeat the same process as we did with the ganache layer.
Add Vanilla Sponge: Place vanilla sponge on top and soak it with soaking syrup.
Crumb Coat: Crumb coat the cake with frosting by piping thin layers of frosting all over the cake. Smooth out and remove the excess with a metal or plastic scraper.
Freeze: Keep the crumb coated in the fridge for about 15-20 minutes or until the frosting sets a little.
Final Coating: Give the cake its final coating by frosting a thick layer of frosting all over the cake. Smooth the frosting with a palette knife.
Decorate: Stick rainbow sprinkles on the base of the cake with your hands. Now apply the flowy ganache on top and give a drip effect. Ensure you do not apply too much pressure while giving a drip effect, or it will not look as pleasant as it should. If your ganache is too thick, you can add a little bit of warm milk to it. And if the ganache is too thin, add melted chocolate and mix.
Pipe Frosting: On top, pipe swirl of frosting using a 1M nozzle. And top it with fresh cherries. You can maraschino cherries as well.
Garnish: Lastly, sprinkle the top with rainbow sprinkles, and your banana split cake is complete.
Chef’s Tip For Making Banana Split Cake
Use Right Bananas
Use ripe bananas for the best flavor and texture. Ripe bananas are easier to mash and add natural sweetness and moistness to the cake.
Tip For Whipped Cream
While whipping the frosting, make sure that you do not whip it till a stiff peak; otherwise, while frosting, it may create air bubbles.
While layering the cake and filling, it is important to spread each layer evenly to ensure consistent flavours and textures in each bite. Chill the cake for a minimum of 15 – 20 minutes before the final coating of the cake. This helps stray crumbs to stay in place.
Tip for Garnish
Make sure you place the fresh cherries or maraschino cherries before serving. The fresh cherries will dry out, and maraschino cherries will bleed their colour if added in advance. Also, ensure you add sprinkles at the last moment, or they may lose their vibrant colour.
How To Store Banana Split Cake?
Fully frosted cake can be stored in the fridge for at least three days. Make sure you keep it in an airtight container.
The sponges can be stored in the fridge for up to 15 days after wrapping it tightly with cling wrap. And in the freezer for about one month.
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Frequently Asked Questions
Although fresh bananas are typically used to make this cake, You can use frozen bananas; make sure you thaw them before mashing. Remember that frozen bananas have more moisture than fresh bananas, which can affect the cake’s texture.
Absolutely! You customise this cake according to your choice. While banana, chocolate and vanilla are the main components, you can also try adding pineapple flavour.
Yes, Banana Split cake is kid-friendly and will surely be a hit amongst children and adults alike. The flavours and colourful presentation of the cake make it a crowd-pleaser for all ages.
Yes, you can substitute whipped cream with Vanilla Buttercream. You can also try frosting the cake with strawberry frosting or chocolate frosting.
For Vanilla And Chocolate Sponge
- 225g All-Purpose Flour
- 200g Castor Sugar
- 1+1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 + 1/2 Tbsp Natural Cocoa Powder
- 90g Oil
- 3 nos. Eggs (medium sized)
- 110ml Milk (a)
- 2 Tbsp Milk (b)
- 1 Tsp Vanilla Essence
For Banana Sponge
- 150g All-Purpose Flour
- 2 nos. Ripe Banana
- 1 Tsp Lemon Juice
- 75g Oil
- 1 no. Egg (Medium Sized)
- 1/2 + 1/4 Tsp Baking Powder
- 2g Baking Soda
- 50g Brown Sugar
- 25g Castor Sugar
- Pinch Of Salt
- 1/4 Tsp Vanilla Essence
- 50g Strawberry Compote
- 100g Whipping Cream
For Chocolate Drip
- 80g Dark Couverture Chocolate
- 80g Fresh Cream
- 200g Whipping Cream
For Soaking Syrup
- 50ml Water
- 1 Tsp Vanilla Essence
- Fresh Cherries As Required
- Rainbow Sprinkles As Required
For Vanilla And Chocolate Sponge
- Preheat your oven to 180°C or 350° (OTG mode: upper rod + lower rod + fan). Prepare two baking tins by greasing oil and placing butter paper at the bottom.
- Add oil, eggs, milk (a), and sugar in a bowl and give it a nice mix.
- In the same bowl, sieve in the dry ingredients: all-purpose flour, baking powder and salt. Mix everything.
- Transfer ½ of the batter to a different bowl and mix in natural cocoa powder and milk (b). Mix it properly until there are no lumps.
- Transfer both batters into two baking tins and bake them at 180° or 350° (OTG mode: lower rod only) for 30-35 minutes.
- After baking, let them cool down completely.
For Banana Sponge
- Prepare a 6-inch round tin by greasing it with oil and line the bottom with butter paper.
- Preheat your oven to 180°C or 350° (OTG mode: upper rod + lower rod + fan).
- In a bowl, take peeled ripe banana and mash with a fork.
- Add in lemon juice, eggs, oil and vanilla essence and give it a nice mix.
- Now add in both the castor and the brown sugar and mix again.
- Sift dry ingredients that are all-purpose flour, baking powder, baking soda, and salt into the same bowl using a sieve or sifter.
- Give everything a nice until there is no trace of any dry ingredients.
- Transfer the batter to the remaining baking tin and bake at 180°C or 350° (OTG mode: lower rod) for about 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.
- Add whipping cream and strawberry compote in a bowl, then whip them until you get a nice soft peaked whipping cream.
- Transfer it to a piping bag for further use.
For Chocolate Drip
- Melt chocolate and warm cream separately.
- Mix both of them until a flowy ganache is formed.
- Transfer it to a piping bag and keep it aside.
- Whip the whipping cream with an electric hand beater until a soft peak is achieved.
For Soaking Syrup
- In a bowl, mix water and vanilla essence and keep it aside.
- De-mould the sponges from the tins with a bent palette knife.
- Now on a cake base, spread some frosting and place the chocolate sponge on top.
- Brush the sponge with soaking syrup using a pastry brush.
- Now pipe the frosting around the edge of the sponge and fill the middle with the strawberry filling, then smooth out using a palette knife.
- Place the banana-flavoured sponge on top and repeat the same process as with the chocolate layer.
- Place the vanilla sponge on top and soak it with soaking syrup.
- Crumb coat the cake with frosting by piping thin layers of frosting all over the cake.
- Keep the crumb-coated cake in the fridge for about 10 – 15 minutes.
- After 15 minutes, give the cake its final coating by frosting a thick layer of frosting all over the cake. Smooth the frosting with a palette knife.
- Stick rainbow sprinkles on the base of the cake with your hands.
- Now apply the flowy ganache on top and give a drip effect around the edge of the cake.
- Pipe dollops of swirls on top using a 1M nozzle and place fresh cherries on top of them,
- Lastly, sprinkle the top with rainbow sprinkles.
- Prep Time: 15 to 20 minutes
- Assembly Time: 30 to 40 minutes
- Cook Time: 60 to 70 minutes