The aroma of a freshly baked banana split cake wafts through the kitchen like a warm hug on a chilly day. Imagine a moist cake layered with creamy frosting and topped with bananas and cherries—one bite is like a sweet carnival ride in your mouth. This banana split cake recipe is not just a dessert; it’s an experience that brings back sweet memories of childhood summers spent devouring ice cream with friends.

Let me take you down memory lane. Picture this: it’s a hot summer afternoon, and my friends and I are gathered around the picnic table in my backyard. We were armed with spoons and a tub of ice cream that was melting faster than we could eat it. We tried making our own version of a banana split but ended up with more toppings on ourselves than in the bowls! With this banana split cake recipe, you can skip the sticky fingers and enjoy all the fun flavors without the mess.

There was that time my aunt made this banana split cake for my birthday, and let me tell you—the whole family gathered around for seconds (and thirds). Nothing beats the smiles on their faces as they devoured every last crumb!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base for our fluffy cake; make sure to sift it to avoid lumps.
• Baking Powder: This gives our cake that perfect rise; check expiration dates to ensure effectiveness.
• Sugar: Granulated sugar adds sweetness; adjust according to your taste preferences.
• Butter: Use unsalted butter for better control over the saltiness in your dish.
• Bananas: Ripe bananas add natural sweetness; look for ones with brown spots for optimal flavor.
• Eagle Brand Sweetened Condensed Milk: This luscious ingredient will make your frosting irresistibly creamy.
• Whipped Cream: Light and airy topping to crown your creation; consider homemade for extra freshness.
• Cherries: Maraschino cherries add a classic touch; feel free to get creative with fresh options.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat & Prepare Your Baking Dish: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.

Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, and sugar. Whisk together until well blended—this creates an airy texture in your cake.

Cream Butter & Bananas: In another bowl, mash ripe bananas until smooth. Add softened butter and beat until combined—it should be creamy but not too runny.

Add Eggs & Blend Together: Crack in two eggs into the banana mixture. Mix well until everything is beautifully combined—you’re aiming for a thick batter consistency here.

Pour Batter into Dish: Pour the batter into your prepared baking dish evenly. Smooth out the top with a spatula so it bakes uniformly—no one likes lopsided cakes!

Bake & Cool Down: Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Let it cool completely before frosting.

Create Your Frosting Delight: In a mixing bowl, combine sweetened condensed milk and whipped cream until fluffy. Spread generously over your cooled cake—don’t hold back!

Add Toppings & Chill Out!: Top with sliced bananas and maraschino cherries to create that iconic look! Refrigerate for at least an hour before serving—this helps set all those delicious flavors.

Now you have an incredible banana split cake that’s not just beautiful but bursting with flavor! Enjoy each slice as you reminisce about those carefree summer days filled with laughter and joy.

Tips

• The banana split cake recipe shines with ripe bananas for sweetness; overripe ones add even more flavor. I once used a mix of both, and it turned out divine!
• The right whipped cream makes all the difference; homemade is best, but store-bought works too. I learned this when my friends polished off a store-bought version in minutes!
• Chill your cake overnight before serving; it allows flavors to meld beautifully. Trust me, your taste buds will thank you!

Perfecting the Cooking Process

Start by preparing the crust first, then layer on the cream cheese filling while it cools. After that, slice the bananas and prepare the toppings. This method ensures even cooling and perfect textures.

Add Your Touch

Feel free to swap out bananas for strawberries or add nuts for extra crunch. You can also try different flavored puddings for a unique twist on this classic dessert.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Refrain from freezing as it changes the texture of the whipped cream and bananas.

Sharing this recipe reminds me of a summer picnic where everyone raved about how delicious the banana split cake was. The smiles and compliments made the effort worthwhile!

FAQ

Can I use frozen bananas in this banana split cake recipe?

Frozen bananas can be mushy when thawed; fresh is best for texture.

How long does banana split cake last?

The banana split cake stays fresh in the fridge for about three days.

What variations can I try with this recipe?

You can experiment with different fruits or add chocolate fudge for extra indulgence!

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Easy Banana Split Cake Recipe for Any Occasion

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Serves 12 1x

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Description

Savor the delightful layers of this easy banana split cake, combining moist cake, creamy frosting, fresh bananas, and cherries—perfect for summer celebrations or any sweet craving.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 ripe bananas, mashed
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipped cream (homemade or store-bought)
• 1 cup maraschino cherries

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a mixing bowl, whisk together flour, baking powder, and sugar until combined.
3. In another bowl, mash ripe bananas and mix with softened butter until creamy. Add eggs and blend well.
4. Combine the banana mixture with dry ingredients; stir until just mixed. Pour batter into the prepared dish and smooth the top.
5. Bake for 25-30 minutes until golden brown; a toothpick should come out clean. Let cool completely.
6. Mix sweetened condensed milk and whipped cream until fluffy; spread over cooled cake. Top with sliced bananas and cherries. Refrigerate for at least one hour before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: - Enhance flavor by adding chopped nuts or substituting some bananas for strawberries. - For optimal flavor melding, chill your cake overnight before serving. - Store leftovers in an airtight container in the fridge for up to three days; avoid freezing.