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!
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
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.