Best 12 Best Banana Split Cake Recipes

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Are you in search of a delightful dessert that combines the classic flavors of banana, ice cream, and cake? Look no further than the irresistible banana split cake! This delectable treat is a true crowd-pleaser, featuring layers of moist banana cake, creamy ice cream filling, and a decadent chocolate ganache. With its perfect balance of sweetness and richness, the banana split cake is a guaranteed hit at any gathering. Get ready to embark on a culinary journey as we explore the best recipe to create this mouthwatering dessert.

Here are our top 12 tried and tested recipes!

BANANA SPLIT CAKE



Banana Split Cake image

An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.

Provided by Julie Clark

Categories     Dessert

Time 43m

Number Of Ingredients 14

20 ounces crushed pineapple ((1 can))
1 box yellow cake mix ((dry mix only))
1 cup pineapple juice
3 large eggs
½ cup canola oil
12 ounces cream cheese ((softened))
3.5 ounces instant cheesecake pudding ((1 small box))
5.1 ounces instant banana cream pudding ((1 large box))
2 cups milk
4-5 ripe bananas ((thinly sliced))
16 ounces frozen whipped topping ((thawed))
16 ounces maraschino cherries ((drained and dried))
½ cup chopped walnuts
¼ cup chocolate syrup

Steps:

  • Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
  • In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn't get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
  • Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  • Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
  • Allow the cake to cool completely on a wire rack.
  • In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
  • In another bowl, mix together the pudding mixes and milk until smooth.
  • Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
  • Spread the pudding mixture over the cooled cake.
  • Place sliced bananas all over the top of the pudding layer.
  • Sprinkle the drained crushed pineapple from step 1 over the bananas.
  • Spread the whipped topping over the pineapple.
  • Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
  • Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.

Nutrition Facts : Calories 365 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

THE ULTIMATE BANANA SPLIT CAKE



The Ultimate Banana Split Cake image

Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure. Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

Provided by Amanda Rettke

Categories     dessert

Time 9h25m

Yield 12 servings

Number Of Ingredients 20

1 banana
1/2 cup chopped semisweet chocolate
1 tablespoon shortening
Butter, for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup boiling water
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 tablespoons confectioners' sugar
Canned strawberry pie filling, for layering
Rainbow sprinkles, for topping

Steps:

  • For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
  • Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
  • For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
  • In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
  • In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
  • Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
  • For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
  • To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
  • With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.

SOUTHERN STYLE BANANA SPLIT CAKE



Southern Style Banana Split Cake image

This great recipe belonged to my Grandma and requires no cooking.

Provided by Tammy Livingston

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 10

2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts

Steps:

  • Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
  • Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
  • Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
  • Top with cherries and chopped nuts; refrigerate and serve chilled.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g

BANANA SPLIT CAKE



Banana Split Cake image

If you have overripe bananas you're trying to put to good use, skip the traditional banana bread and try this banana cake instead. A riff on everyone's favorite ice cream sundae, this cake is made extra special by being dressed up in whipped topping, decorating decors and cheery cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 cup mashed bananas (2 medium)
3/4 cup miniature semisweet chocolate chips
1 container Betty Crocker™ Rich & Creamy chocolate frosting
Banana slices
Whipped topping
Betty Crocker™ rainbow mix decorating decors
Cherries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  • Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  • In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 32 g, TransFat 1 1/2 g

BANANA SPLIT DESSERT



Banana Split Dessert image

Here's a mouthwatering make-ahead dessert that looks scrumptious...and tastes as good as it looks!-Mrs. Elmer Thorsheim, Radcliffe, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 25 servings.

Number Of Ingredients 8

3-1/2 cups graham cracker crumbs
2/3 cup butter, melted
4 to 5 medium bananas
1/2 gallon Neapolitan ice cream (block carton)
1 cup chopped walnuts
1 cup (6 ounces) chocolate chips
1/2 cup butter
1 pint heavy whipping cream

Steps:

  • In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

Nutrition Facts : Calories 406 calories, Fat 26g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 204mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA SPLIT CAKE



Banana Split Cake image

We turned the ultimate ice cream dessert into an icebox cake that's just as sweet.

Provided by Anna Theoktisto

Categories     Cakes

Time 2h20m

Number Of Ingredients 14

Cooking spray
2 cups finely crushed graham crackers (from about 18 [2 1/4-x 5-in.] crackers)
½ cup salted butter, melted
1 (8-oz.) pkg. cream cheese, softened
½ cup salted butter, at room temperature
½ tsp. vanilla extract
2 ½ cups powdered sugar, divided
1 (20-oz.) can crushed pineapple in juice, drained well
4 medium (6 oz. each) bananas, sliced (about 2 1/2 cups sliced)
2 cups heavy whipping cream
½ cup chopped toasted pecans
.3 cup hot fudge topping (from 1 [11.75-oz.] jar
1 (10-oz.) jar whole red maraschino cherries with stems, drained and patted dry
Rainbow candy sprinkles

Steps:

  • Coat a 13- x 9-inch baking dish with cooking spray. Stir together graham cracker crumbs and melted butter in a medium bowl until combined. Firmly press graham cracker mixture onto bottom of prepared baking dish. Freeze, uncovered, while you prepare filling.
  • Beat cream cheese and room temperature butter in a medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add vanilla and 2 cups of the powdered sugar, and beat on medium speed until fluffy, about 2 minutes. Remove baking dish from freezer, and spoon cream cheese mixture over graham cracker mixture, smoothing with a spatula.
  • Spoon drained crushed pineapple over cream cheese mixture, and top with sliced bananas. Beat heavy cream and remaining 1/2 cup powdered sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 1 1/2 to 2 minutes. Spoon 3 1/2 cups of the whipped cream over bananas, spreading into even layer. Sprinkle with pecans, and drizzle with hot fudge topping.
  • Spoon remaining 1/2 cup whipped cream into a piping bag fitted with a star tip, and pipe small rosettes over top of cake. Top each rosette with a maraschino cherry. Refrigerate, uncovered, until layers are set, about 2 hours. Garnish with sprinkles just before serving.

BANANA SPLIT CAKE



Banana Split Cake image

Provided by insanelygood

Categories     Desserts     Recipes

Number Of Ingredients 10

2 cups graham crackers, crushed
3/4 cup granulated sugar
1/4 pound butter, melted
2 (8-ounce) packages, cream cheese, softened
1 1/2 cups powdered sugar
4 bananas, sliced
1 (15-ounce) can crushed pineapple, drained
1 (16-ounce) container frozen whipped topping, thawed
1 (16-ounce) jar maraschino cherries, drained
12 ounces chopped peanuts

Steps:

  • To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined. Press the mixture into a 9x13-inch cake pan and freeze for 30 minutes.
  • For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust. Top the cream cheese filling with bananas and pineapple.
  • Spread the whipped cream on top. Top with cherries and nuts. Refrigerate for at least 2 hours before serving. Enjoy!

Nutrition Facts : Calories 748 cal

BANANA SPLIT CAKE I



Banana Split Cake I image

A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h40m

Yield 18

Number Of Ingredients 10

2 cups graham cracker crumbs
½ cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts

Steps:

  • Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
  • In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
  • Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g

GRAHAM CRACKER BANANA SPLIT CAKE



Graham Cracker Banana Split Cake image

Make and share this Graham Cracker Banana Split Cake recipe from Food.com.

Provided by Chef Liane

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups butter
2 cups crushed graham crackers
2 eggs
2 cups powdered sugar
3 -4 bananas
20 ounces crushed pineapple
9 ounces Cool Whip Topping
chopped pecans (optional)
chopped maraschino cherry (optional)

Steps:

  • Prepare 13x9 baking pan.
  • Melt one stick of butter and mix with 2 cups graham cracker crumbs. Press into bottom of pan for crust.
  • Beat together 2 eggs, 2 cups powdered sugar, 2 sticks of butter(softened). Beat for 10 minutes.
  • Pour mixture over graham cracker crust.
  • Slice 3-4 bananas and place on top of mixture.
  • Drain can of pineapple and spread evenly over top of bananas.
  • Spread Cool Whip over pineapple.
  • Garnish with chopped pecans and cherries if desired.
  • Refrigerate for 5-6 or preferably overnite. Serve cool.

Nutrition Facts : Calories 481.2, Fat 33.3, SaturatedFat 20, Cholesterol 125.6, Sodium 268.9, Carbohydrate 45.5, Fiber 1.5, Sugar 34.5, Protein 3.2

BANANA SPLIT CAKE



Banana Split Cake image

One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!

Provided by BlueHyacinth

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 package yellow cake mix
1 package instant banana pudding mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed,divided
1 (10 ounce) package frozen strawberries, thawed,drained
1/4 cup hot fudge, warmed (see note)
14 maraschino cherries, with stems
2 tablespoons chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Coat two 8" cake pans with nonstick cooking spray.
  • In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
  • Stir in the pineapple then pour the batter into the cake pans, dividing equally.
  • Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Allow to cool for 15 minutes then invert onto wire racks to cool completely.
  • In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
  • Place one cake layer on a serving plate and frost the top with the strawberry mixture.
  • Place the second layer over the first then frost the top and sides with the remaining whipped topping.
  • Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
  • Serve immediately, or cover and chill until ready to serve.
  • NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!

BANANA SPLIT SHORTCAKE



Banana Split Shortcake image

I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings.-Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings

Number Of Ingredients 4

8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes
2 medium firm bananas, cut into 1/4-inch slices
4 scoops vanilla ice cream
1/4 cup chocolate sauce

Steps:

  • Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.

Nutrition Facts :

CLASSIC BANANA SPLIT CAKE



Classic Banana Split Cake image

Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 19

3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons unsweetened baking cocoa
2 tablespoons hot water
1 container (16 oz) frozen whipped topping, thawed
1 box (4-serving size) banana cream instant pudding and pie filling mix
3 to 4 medium bananas, thinly sliced
Chocolate topping, if desired

Steps:

  • Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
  • Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg

Tips:

  • Choose ripe bananas: Using overripe bananas will give your cake a more intense banana flavor and a moist texture.
  • Cream the butter and sugar together thoroughly: This will help to incorporate air into the batter, resulting in a light and fluffy cake.
  • Gradually add the eggs: Adding the eggs one at a time will help to prevent the batter from curdling.
  • Do not overmix the batter: Overmixing the batter can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a variety of toppings: You can use any type of topping you like on your banana split cake. Some popular choices include chocolate syrup, strawberries, whipped cream, and nuts.

Conclusion:

Banana split cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful banana cake, creamy vanilla frosting, and variety of toppings, it is sure to be a hit with everyone. So next time you are looking for a special treat, give this banana split cake a try. You won't be disappointed!

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