This banana split cake is a layered cake that resembles a banana split! This banana cake loaded with cinnamon. The filling is whipped cream cheese with sprinkles. . It is coated in strawberry cream cheese frosting with a chocolate drip. To make this really like a banana split, you have to top it with cherries!
I wanted to make this cake that tastes like a banana split in cake form. Banana split is such a great dessert!
The banana cake takes like a fluffy banana bread. In the middle is whipped cream cheese. This is the ice cream part of the banana split. There is sprinkles and mini chocolate chips to add some texture! This is my favorite part of this recipe!
Most banana splits have strawberry or crushed pineapple. Which is why this cake has a strawberry frosting. Then, there is a chocolate drip. Just like the hot fudge of banana split.
For more banana recipes, Easy Cinnamon Banana Scones, Banana Bread Coffee Cake, Easy Banana Snack Cake, and Double Chocolate Banana Bread.
Why You Will Love This
- Banana cake- This cake is a three layered banana cake. The cake layers taste like banana bread, but a lot more moist!
- Chocolate whipped cream filling- One of the fillings is a chocolate whipped cream cheese with chocolate chips. Just like chocolate ice cream!
- Sprinkle whipped cream filling- One of the filling is whipped cream cheese with sprinkles. Which is like vanilla ice cream!
- Strawberry frosting- The strawberry cream cheese frosting uses freeze dried strawberries. This is like strawberry ice cream!
- Chocolate drip + cherries- The drip plus the cherries is what you would top a banana split.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking. It needs to be room temperature.
- Brown sugar- I used light brown sugar.
- Ripe bananas- Use lightly spotted bananas. They should even evenly spotted brown bananas.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure to sift the powdered sugar to prevent a gritty frosting or filling.
- Freeze-dried strawberries- I found these at my local grocery store at the dried fruit section. You can also find them on Amazon.
- Chocolate chips- I used semisweet chocolate chips or you can use dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
Substitutions
- Sour cream- Use full fat plain greek yogurt.
- Buttermilk- You can use 1 cup whole milk with 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Freeze-dried strawberries- Instead you can use this Strawberry sheet cake recipe for the frosting. Make sure to double it. It uses fresh strawberries instead of freeze dried.
Step By Step Instructions- Cake Layers
This banana cake recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer). You will also need three 8-inch cake pans, a rubber spatula and three 8-inch parchment paper sheets.
STEP 1: Mix the dry ingredients. In a large bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
STEP 2: Beat the butter and sugars. In a large mixing bowl, beat the butter, white sugar, and brown sugar on high speed for 3 minutes.
STEP 3: Add the wet ingredients. Next, add in the mashed bananas, sour cream, vanilla extract, and eggs. Mix these in on medium speed.
STEP 4: Alternate between flour mixture and buttermilk. Alternate these and mix on low until just combined.
STEP 5: Bake. First, pour the batter into the cake pans and spread so its an even layer of cake batter. Then, bake for 24-28 minutes.
When they are done baking, let them sit in the hot pan for 10 minutes and then transfer to a cooling rack. Letting them sit in the hot pan prevents the cake from sticking.
Step By Step Instructions- Filling and Frosting
STEP 1: Beat the cream cheese. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla on high speed. Then, place in two separate bowls.
STEP 2: Add the cocoa powder. In one of the bowls, add the unsweetened cocoa powder and the milk. Mix this until smooth.
STEP 3: Add the whipped cream. After the whipped cream has been beaten to stiff peaks, separate the whipped cream into halves and pour it equally into each bowl.
STEP 4: Fold the fillings. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture. Be gentle, so you don't over mix.
In the regular whipped cream cheese bowl add rainbow sprinkles and the chocolate bowls add in the mini chocolate chips. Place them into the freezer to harden and set.
STEP 6: Beat the cream cheese and butter. For the frosting, beat the butter and cream cheese on high. Then, add in the powdered sugar and freeze dried strawberries. It will be pretty thick.
Then, add in the vanilla, salt and heavy whipping cream.
Assembling The Cake
Now, don't be intimidated by these layers! It takes a bit to assemble and fully decorate. However, all your friends will be impressed with all the flavors!
First, place a small amount of frosting on the board you are decorating on. This will keep the cake still while you decorate.
Pipe a double layer border around the edge of the cake. This will be the border to help prevent the fillings from spilling out. Now, the creamy filling needs to be super cold. Which is why the fillings need to freeze to help solidify a bit. I used ¾ths of the filling in each layer.
Next, coat the cake in a light layer of frosting. To prevent crumbs from getting into the frosting, freeze the cake for 15 minutes will seal in all the crumbs.
Frosting The Cake
There is enough frosting to thickly frost the cake. I chose to do a semi-naked look since this cake has a lot going on. Semi-naked look is scraping the cake to have peeps of the cake poking through.
Once the cake is frosted, pour the chocolate ganache on top. Use an offset spatula to push the chocolate over the edge of the cake. This will create the drips like mine!
The best way to do the drips is to freeze the cake for 10 minutes first. Then, pour half of the chocolate on top. This helps to prevent a chocolate mess.
Decorating the top of the cake is optional. I do recommend adding extra sprinkles and maraschino cherries to the top of the cake for banana split vibes. You can also add banana slices.
FAQ
You can make the cake layers ahead of time. Once the cake is baked and cooled, wrap in plastic wrap or aluminum foil and store in the freezer. Only keep them in the freezer for a week.
Pull the cake out 1 hour ahead of time.
Yes it can. It will make 24 cupcakes. Bake for 18-20 minutes. Then, fill with the whipped cream cheese and top with strawberry frosting and a cherry!
If it is too runny, keep it in the freezer a little longer. If that doesn't work, fold in an extra ½ cup of sifted powdered sugar to stiffen.
This recipe can use two 9-inch pans, three thick 6-inch cake pans (or use four), and a 9X13-inch pan. Half the recipe to use three 6-inch cake pans (makes a smaller cake), 12 cupcakes, 8X8-inch cake pan, 9X9-inch cake pan.
Storing And Freezing
Since this tasty banana split cake has whipped cream cheese it will be chilled in the fridge. Store in an air tight container up to 5 days.
Freezing The Cake
To freeze the cake, cut into slices and wrap each slice individually in cling wrap. Keep frozen up to 30 days. Pull the cake slice out 1 hour before eating.
Other Cake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Banana Split Cake
Ingredients
Banana Cake
- 3 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ teaspoon Ground cinnamon
- ¾ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 cup Brown sugar light or dark packed
- ½ cup White granulated sugar
- 3 Ripe bananas mashed
- ½ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- 1 cup Buttermilk room temperature
Whipped Cream Cheese Filling
- 4 oz Cream cheese room temperature
- ½ cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Milk
- 1 cup Heavy cream cold
- ⅛ cup Unsweetened cocoa powder
- ⅓ cup Rainbow sprinkles
- ⅓ cup Mini chocolate chips
Strawberry Cream Cheese Frosting
- 1 ½ cups Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 9 cups Powdered sugar sifted
- ½ cup Ground freeze dried strawberries measured and then ground
- 1 teaspoon Pure vanilla extract
- Pinch of salt
- ¼ cup Heavy cream
Chocolate Drip
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Maraschino cherries for decoration
Instructions
Banana Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place a 8 inch parchment paper circles on the bottom. Spray again.
- In a mixing bowl, sift the flour, baking powder, baking soda, cinnamon, and salt.
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. It will be light and fluffy. Scrape the bowl. Add the mashed bananas, sour cream, and vanilla. Mix until combined
- Add in the eggs one at a time. Mix until combined.
- Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until starting to combine. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
- Divide the batter into the three pans by using a scale. Bake for 24-28 minutes. Bake until a toothpick inserted comes out cool. Let the cakes sit for 10 minutes before transferring to a cooling rack. Cool completely.
Whipped Cream Cheese Filling
- Freeze a metal bowl and whisk attachment for 10 minutes.
- Using a hand mixer, beat the cream cheese for 1 minute on high. Add in the sifted powdered sugar and mix on low until combined. Switch to high and beat until smooth.
- Add in vanilla. Mix until smooth. Separate in half in two separate bowls.
- Use the cold bowl and cold whisk attachment and beat heavy cream on high until stiff peaks form.
- In one bowl, add in the cocoa powder and the milk. Beat until smooth. Take the whipped cream and split in half between the two bowls. Gently fold in the whipped cream in each bowl. Fold until everything is combined.
- Place in the freezer for 30 minutes. And then place in the fridge while you make the frosting. Fold in the sprinkles into the white whipped cream cheese and the chocolate chips into the chocolate right before using.
Strawberry Cream Cheese Frosting
- Place butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait. Ground up the freeze dried strawberries and place with the powdered sugar.
- Using a mixer, beat the cream cheese on high for 1 minute. Add in the butter and beat for 2-3 minutes until fluffy and no butter chunks remain.
- Slowly add in the powdered sugar/strawberries. Mix until combined. It will be very thick. Add in the vanilla, salt, and heavy cream. Mix on low until starting to combine. Switch to high and beat for 2-3 minutes.
Chocolate Drip
- Make this right before you need it. Pour chocolate chips into a bowl. Heat heavy cream with a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips.
- Let it sit for 1 minute 30 seconds. Use a rubber spatula and stir until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds until melted.
Assembly
- Place a small amount of frosting on the board you are decorating on. This will be the glue. Place the first layer down bottom side up.
- Pipe a double layer border around the edge of the cake. Place the 1st filling (doesn't matter which one goes first) and spread on the cake. Repeat with the second layer. Place on the last layer.
- Apply a very light layer of frosting over the cake. It should be very thin you can see a lot of the cake poking through. This is the crumb coat layer. Freeze for 15 minutes. Frost the rest of the cake. For a semi-naked there should be cake poking through.
- Pour chocolate over the cake. Use an offset spatula to spread chocolate over the edge for it to drip down. Freeze for 10 minutes. Before decorating the rest of the cake.
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