Banana Split Layer Cake
A delightful fusion of moist banana cake, velvety frosting, and irresistible toppings, perfect for summer parties.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup unsalted butter (at room temperature)
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1 cup buttermilk (or yogurt)
- 3 large eggs
- 1 teaspoon vanilla extract
For the frosting and toppings
- Whipped cream for frosting
- Chocolate syrup
- Chopped nuts for garnish
- Maraschino cherries for topping
- Crushed pineapple (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the butter, mashed bananas, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Assembly
- Once cooled, spread a generous layer of whipped cream over the top of one cake layer. Drizzle with chocolate syrup and add a layer of crushed pineapple, if desired.
- Place the second layer on top, and repeat the process by frosting the top and sides of the entire cake with whipped cream.
- Finish off by decorating with chopped nuts, maraschino cherries, and a final drizzle of chocolate syrup.
Notes
For best results, use ripe bananas and avoid over-mixing the batter. If buttermilk isn't available, use regular milk with a splash of vinegar or lemon juice to sour it slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days.