Banana Split Cake

Introduction

There’s something utterly delightful about desserts that bring back childhood memories, and this Banana Split Cake does just that. Inspired by the classic banana split sundae, this cake is a showstopper that combines rich flavors, vibrant colors, and a beautiful presentation. Every layer is packed with delicious ingredients—from the moist, buttery cake to the fresh fruits and decadent toppings. I recently made this for a family gathering, and it was an instant hit! The kids were especially thrilled, but even the adults couldn’t resist sneaking seconds. Whether you’re celebrating a special occasion or just want to treat your loved ones, this cake is sure to impress.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Filling and Toppings:

• 2-3 ripe bananas, sliced
• 1 cup fresh strawberries, sliced
• 1/2 cup maraschino cherries, drained
• 1/2 cup crushed pineapple, drained
• 1/2 cup raspberries or mixed berries
• 1 cup heavy whipping cream (for piping)
• 1/4 cup powdered sugar
• 1/2 cup hot fudge sauce (for drizzling)
• 1/4 cup chocolate chunks (for garnish)
• Whole maraschino cherries (for garnish)

For the Ganache Drip:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions

Make the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.

Prepare the Ganache:

1. Heat Cream: In a small saucepan, heat the heavy cream until it just starts to simmer.
2. Mix with Chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. Set aside to cool slightly.

Whip the Cream:

1. Beat Cream: In a large bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
2. Prepare for Piping: Transfer the whipped cream to a piping bag for easier decorating later.

Assemble the Cake:

1. Layer the First Cake: Place one cake layer on a serving plate.
2. Add Fruit: Spread a layer of sliced bananas, strawberries, cherries, and raspberries on top of the cake layer.
3. Drizzle with Fudge: Drizzle some hot fudge sauce over the fruit.
4. Add Second Layer: Place the second cake layer on top.
5. Pour Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides.

Decorate the Cake:

1. Pipe Whipped Cream: Pipe swirls of whipped cream on top of the cake.
2. Add Garnishes: Garnish with more sliced bananas, strawberries, maraschino cherries, and pineapple chunks. Sprinkle with chocolate chunks and drizzle additional hot fudge over the top.

Serve:

• Slice and enjoy this decadent banana split-inspired cake!

Nutrition Facts

• Servings: 12
• Calories per Serving: 450
• Total Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 250mg
• Carbohydrates: 55g
• Fiber: 2g
• Sugar: 30g
• Protein: 5g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including cooling and setting time)

How to Serve

• Slice the cake into generous portions.
• Serve on individual dessert plates.
• Add extra drizzles of hot fudge or caramel sauce if desired.
• Garnish each slice with additional fruit or whipped cream for a more elaborate presentation.

Additional Tips

1. Ripeness of Bananas: Use ripe bananas for maximum sweetness and flavor.
2. Chilling the Ganache: Allow the ganache to cool slightly before pouring to achieve a perfect drip effect.
3. Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
4. Freezing the Cake: This cake can be frozen before adding the toppings; wrap well and store for up to a month.
5. Variations: Feel free to mix and match fruits based on your preferences or seasonal availability.

Recipe Variations

• Add Nuts: For extra crunch, add chopped walnuts or pecans between the layers.
• Different Fruits: Experiment with different fruits such as kiwi, mango, or blueberries.
• Vegan Option: Substitute eggs with flax eggs and use plant-based cream for the filling and ganache.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.

Serving Suggestions

• This cake is perfect for birthdays, summer gatherings, or any festive occasion.
• Pair with a scoop of vanilla or chocolate ice cream for an extra treat.
• Serve with a refreshing beverage like lemonade or iced tea to balance the sweetness.

FAQ Section

1. Can I make this cake ahead of time?

• Yes! You can bake the cakes a day in advance and assemble them when ready to serve.

1. How do I store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days.

1. Can I freeze this cake?

• Yes, freeze the cake layers before assembly. Wrap tightly and store for up to 1 month.

1. What can I use instead of buttermilk?

• You can use a mixture of milk and vinegar or lemon juice (1 cup of milk + 1 tbsp vinegar or lemon juice).

1. How can I make this cake more chocolatey?

• Add cocoa powder to the cake batter or use chocolate cake layers instead.

1. Can I use a different type of fruit?

• Absolutely! Use any combination of fruits you prefer.

1. Is this cake suitable for a gluten-free diet?

• You can use a gluten-free flour blend to make it suitable for gluten-free diets.

1. What kind of chocolate chips should I use?

• Semi-sweet chocolate chips work well, but you can use dark or milk chocolate depending on your preference.

1. How can I achieve a neat ganache drip?

• Allow the ganache to cool slightly before pouring, and use a spatula to spread it evenly.

1. Is this cake difficult to make?
   • It’s a bit involved but definitely manageable. With some preparation, you’ll have a stunning cake!

Conclusion

This Banana Split Cake is not just a dessert; it’s an experience filled with flavors and nostalgia. Each slice is a celebration of summer with its bright fruits and decadent chocolate, making it perfect for any occasion. Whether you’re hosting a gathering or treating your family, this cake is sure to be the highlight. So, gather your ingredients and let the baking begin! Enjoy every delicious bite of this delightful creation.

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