I believe I have only ever had a banana sandwich once in my entire life. Crazy, right? It was at Dairy Queen in the perfect 1980’s summer. It would help if you learned the basics of the banana split as soon as you could. Then, make this delicious cake! A banana split typically consists of three vanilla, chocolate, and strawberry ice cream scoops. It is served in a long, boat-like dish with a whole banana on the sides. Add pineapple, strawberry, chocolate sauces, nuts, and maraschino cherries to your banana split. It doesn’t sound like heaven to me. You can read all about how I dislike those little red men here.

Although there are many steps involved in making this cake, I assure you that they are accessible. If you are like me, spread it over several days. Make the layers and sauces first, then finish them on day 2. I recommend this for your sanity, but you could do it all in one go if you feel ambitious. It would help if you started with the sauces first, as they will need to cool down and set.


For the Banana Cake

  • 1 1/2 cups cake flour, sifted
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup unsalted Butter, Room Temperature
  • 1 cup granulated sugar
  • Two large eggs at room temperature
  • One teaspoon vanilla
  • Two medium bananas, mashed (approx. 3/4 cup)
  • 3/4 cup buttermilk at room temperature

For the Swiss Meringue Buttercream Frosting

  • Three large egg whites ( 1/2 cup)
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted Butter, cubed at room temperature
  • One teaspoon of Clear Vanilla

Strawberry Sauce

  • 3 cups fresh strawberries, hulled
  • 3 Tablespoons Granulated Sugar

Pineapple Filling

  • 14 ounces of canned crushed pineapple
  • 1/4 cup granulated sugar
  • Two teaspoons cornstarch

Chocolate Ganache

  • 3 ounces dark chocolate, finely chopped
  • 3 ounces Heavy Cream

For the Assembly:

  • 1/3 cup whipping Cream, Cold
  • Two teaspoons of Granulated Sugar
  • Rainbow jimmies Sprinkles
  • maraschino cherries


Make the Banana Cake

  1. Preheat oven to 350F. Grease and flour three. 6-inch round cake pans Line with parchment
  2. Mix the cake flour, baking powder, and salt in a large bowl. Set aside
  3. Use a paddle attachment to beat Butter on a stand mixer until it is smooth.
  4. Mix in sugar. Beat on medium-high for 2-3 minutes until light and fluffy.
  5. Reduce speed and slowly add eggs, one at a., thoroughly incorporating each addition. Mix in vanilla and mashed bananas until combined.
  6. Alternately add flour mixture and buttermilk. Start and end with flour. After each addition, fully incorporate. Stay undermixed.
  7. Place the batter in prepared pans. Use a spatula to smoothen the top.
  8. Bake for about 30 minutes or until a toothpick inserted in the center comes clean.
  9. Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.

Buttercream Frosting is a must-have

  1. Mix sugar and egg whites in a bowl with a stand mixer. Whisk until well combined.
  2. Place the bowl on top of a saucepan of simmering water to create a double boiler. Continue to whisk the egg mixture, heating it until it registers 160° on a candy thermometer. Transfer the bowl to the stand mixer.
  3. Use the whisk attachment to beat the egg white mixture for 8-10 minutes on high speed until it is no longer warm to your touch. The meringue should be stiff and glossy, and fluffy.
  4. Move to the paddle attachment. Mix the cubed Butter slowly into the mixer and mix until well combined.
  5. Mix in vanilla extract and whip on medium-high speed until smooth and silky.

Strawberry Sauce

  1. In a medium saucepan, combine sugar and strawberries. Cook covered on medium heat. Use a wooden spoon to break down the strawberries. Cook for 5-10 minutes or until the strawberries are softened and broken down. Let it cool completely before you use it.

Make the Pineapple Sauce

  1. Combine all ingredients in a medium saucepan. Stir to combine. Bring to a boil on medium heat. Cook for 2-3 minutes or until thickened. Let cool completely before serving.

Make Chocolate Ganache

  1. Combine the cream and chopped chocolate in a microwave-safe bowl. Mix well—microwave for 20 seconds. Stir—microwave for 10 seconds, stirring between until the ganache becomes smooth and silky. Allow it to cool completely before you use it.

Assemble the cake:

  1. Each layer of the cake should be cut horizontally.
  2. Place one cake layer on a cake stand or a serving plate. To hold the filling, spread a thin layer of frosting. Spread three tablespoons of strawberry sauce in the dam.
  3. Add a second layer of frosting. This double layer should have approximately 1/2 cup frosting.
  4. Add a third layer of frosting. To hold the filling, spread a thin layer of frosting on top. Spread three tablespoons of the pineapple filling into the dam.
  5. Add a fourth layer of frosting. This layer should have approximately 1/2 cup frosting.
  6. Continue with steps 2 and 3. Crumb coat the exterior, leaving the sides exposed. Smoothen the top and sides of the cake with a bench scraper. Allow cooling for 20 minutes.
  7. Use a teaspoon to apply the ganache around the edges. Make sure you create drips as. Spread the ganache on top of the cake using an offset spatula.
  8. Sprinkle sprinkles on the sides and top of the cake.
  9. Once ready to serve, whip the cream and sugar together until it becomes thickened and pipeable. Fill a piping bag with the large star tip.
  10. Pipe rosettes of whipped cream and decorate with maraschino cherry slices.


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