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Bake Banana Split Cake

Bake Banana Split Cake


Description

The Banana Split Cake is a dessert that melds the tropical sweetness of bananas and pineapples with the richness of cake, reminiscent of the classic banana split. Perfect for birthdays, family gatherings, or an indulgent snack, this cake carries the joy of an ice cream sundae—no freezer required! Fun fact: bananas are a great source of potassium and have been a staple in desserts since the early 1900s.


Ingredients

Scale

To prepare this comforting Banana Split Cake, you’ll need:

  • 3 ripe bananas (sliced)
  • 1 cup crushed pineapple (drained)
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup milk
  • 1/2 cup chocolate chips (optional, for topping)
  • Maraschino cherries (for garnish)

Optional Substitutions:

  • Replace the all-purpose flour with gluten-free flour for a celiac-friendly option.
  • Use almond or oat milk for a dairy-free version.

Instructions

How to Make Banana Split Cake

Follow these steps to create your own delicious Banana Split Cake:

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together flour and baking powder.
  3. Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla extract.
  4. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.
  5. Incorporate Fruits: Fold in sliced bananas and crushed pineapple gently to maintain texture.
  6. Bake the Cake: Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Garnish: Let the cake cool completely on a wire rack. Top with frosting, whipped cream, chocolate chips, maraschino cherries, or extra banana slices.

Notes

  • Always use ripe bananas for maximum sweetness and flavor.
  • For a fluffier cake, sift the flour before mixing.
  • Drain the crushed pineapple thoroughly to prevent excess moisture in the batter.