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Banana Split Cake

This delicious Banana Split Cake is a fun twist on a classic and nostalgic dessert and a great alternative to Banana Bread! Banana Bread Sponge is topped with banana custard and softly whipped cream, then topped with sprinkles, fresh banana, waffle cones, chocolate chips and nuts. It’s a must try and the perfect party pudding!

WHY YOU’LL LOVE THIS RECIPE

Nostalgic | I don’t know about you but Banana Split’s remind me so much of my childhood. If it ever appeared on a menu when we went out for dinner it would always be my first pick so when this idea came to my head I couldn’t wait to bake it.

Fun and Creative | The base of this dessert is the same as my Sticky Banana Upside Down Cake but with the addition of custard, cream and all those toppings its turns into a really fun and playful dessert to make with children.

Delicious Party Dessert | This cake can be eaten at any occasion but it makes a particularly good party cake. The sheet cake design means it can be cut into even squares to serve to guests and the decorations make the perfect party theme.

WHAT IS A BANANA SPLIT?

If you’re unfamiliar with the classic banana split then where have you been? The classic Banana Split is an American decadent ice cream based dessert. A banana is cut in half lengthways, filled with scoops of ice cream and topped with cream, chocolate, sprinkles, cherries and nuts.

Over the years many other variations of it have been created including roasting the banana over a BBQ, filling it with custard and cream instead of ice cream and topping with more fruits, possibly in a bit to make it one of your 5 a day!

TOOLS YOU WILL NEED

  • 9×6 inch rectangle baking tin
  • 2-3 mixing bowls
  • Balloon Whisk
  • Palette Knife

Shop these Tools

Rectangle Baking Tin
Allinsons Plain Flour
Billington’s Golden Caster Sugar
Large mixing bowl
Professional Baking Paper
Off-Set Palette Knife
Rectangle Baking Tin
Allinsons Plain Flour
Billington’s Golden Caster Sugar
Large mixing bowl
Professional Baking Paper
Off-Set Palette Knife
Rectangle Baking Tin
Allinsons Plain Flour
Billington’s Golden Caster Sugar
Large mixing bowl
Professional Baking Paper
Off-Set Palette Knife

Other sheet cakes you should try

I would love it if you tagged me @mykitchendrawer on Instagram if you make this Banana Split Cake It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!

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Banana Split Cake

This delicious Banana Split Cake is a fun twist on a classic and nostalgic dessert and a great alternative to Banana Bread! Banana Bread Sponge is topped with banana custard and softly whipped cream, then topped with sprinkles, fresh banana, waffle cones, chocolate chips and nuts. It's a must try and the perfect party pudding!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Cake, Frozen desserts, Sheet Cake
Keyword: banana, Banana Split
Author: mykitchendrawer

Ingredients

For the banana cake

  • 4 ripe bananas, mashed
  • 150 g unsalted butter, melted
  • 150 g golden caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 200 g self-raising flour
  • 1 tsp baking powder

For the decoration

  • 150 ml Banana Custard
  • 200 ml Double Cream
  • Funfetti Sprinkles
  • Glace Cherries
  • Chocolate Chips
  • Chopped Hazelnuts
  • 1 banana sliced

Instructions

For the banana cake

  • Preheat the oven to 180°C
  • In a large bowl add the 4 ripe bananas and mash them together, then add the melted butter, vanilla extract and eggs and whisk it all together until well combined.
  • Add the sugar and mix again for a few moments, followed by the flour and baking powder which should be folded in gently using a wooden spoon.
  • The cake batter will feel quite loose due to the melted butter but this is fine, simply pour the mixture on top of the bananas and syrup and spread it out evenly.
  • Bake for 35-40 minutes until golden brown. You will notice the top of the sponge will go quite brown but this is due to the melted butter in the batter.
  • Leave to cool in the pan for 10 minutes before tipping out upside down onto a serving board.

For the Decorations

  • In a medium bowl, pour in the double cream and whip it softly into stiff peaks.
  • When the cake has fully cooled, spread across the banana custard then follow with the whipped cream smoothing it all across with a palette knife.
  • Finally decorate with funfetti sprinkles, freshly chopped banana, chocolate chips, chopped nuts and glace cherries, positioning the cherries to ensure that each slice will have one.
  • Cut into 9 or 12 even slices and serve with ice cream.
  • If you want to keep this for a few days, leave in an airtight container in the fridge for 2 days maximum.
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!
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