Banana Split Layer Cake – A Fun Twist on a Classic Dessert

There are desserts that bring back childhood memories and this Banana Split Layer Cake does just that. The name alone makes you smile before the first bite. It has layers of soft banana cake, creamy frosting, and all the fun toppings you’d find in an ice cream shop. I made this for a weekend gathering, and it was gone before dinner ended.

If you have tried my Banana Oatmeal Bars or the chewy Banana Oatmeal Cookies, you already know how much I love baking with bananas. They add sweetness and that cozy homemade flavor that never gets old. This cake takes those same comforting flavors and turns them into a celebration on a plate.

Why You’ll Love This Cake

This Banana Split Layer Cake is both nostalgic and new. It tastes like your favorite sundae, but in a soft, sliceable form. The cake layers are moist from mashed bananas and the frosting ties everything together with creamy smoothness. The toppings are what make it fun, chocolate drizzle, chopped nuts, whipped cream, and cherries. You can even add a few slices of fresh banana between layers for extra flavor.

What I like most about this recipe is how simple it feels even though it looks fancy. You don’t need any special tools or cake-making skills.

Ingredients You’ll Need

For the cake layers:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup mashed ripe bananas (about 2 large bananas)
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the toppings:

• Chocolate sauce
• Strawberry jam or fresh strawberries
• Crushed pineapple (drained)
• Chopped nuts
• Whipped cream
• Maraschino cherries

Step-by-Step Instructions

Step 1: Prepare the Batter

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In one bowl, whisk the flour, baking soda, baking powder and salt. In another large bowl, beat together the butter, sugar, and brown sugar until creamy and smooth. Add eggs one at a time and mix until combined. Stir in the mashed bananas and vanilla extract.

Now slowly add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until everything comes together. The batter should be thick but smooth.

Step 2: Bake the Layers

Divide the batter evenly between the two cake pans. Smooth the tops and bake for about 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.

The kitchen will smell amazing at this point. That sweet banana aroma always makes me smile. Make sure the cakes are fully cooled before you start frosting. This helps the frosting spread smoothly.

Step 3: Make the Frosting

In a large mixing bowl, beat the butter until light and fluffy. Add powdered sugar one cup at a time, then mix in vanilla and heavy cream until it becomes creamy. If the frosting feels too thick, add a tiny bit more cream. You can use a handheld or stand mixer for this step.

This buttercream is smooth and light. It spreads easily and holds up well under the toppings.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a layer of frosting over it. You can also add a few spoonfuls of strawberry jam or crushed pineapple if you want extra fruit flavor. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Smooth the sides and top with a spatula.

Now comes the decoration. Drizzle chocolate sauce on top, then add dollops of whipped cream. Sprinkle chopped nuts, place a few banana slices, and top it all with bright red cherries. It looks cheerful and feels like a dessert straight from a classic diner.

Tips for the Best Banana Split Cake

• Use ripe bananas with brown spots. They give the best flavor and sweetness.
• Chill the cake for 30 minutes before adding the final toppings. It helps them stay in place.
• You can use chocolate frosting instead of vanilla for a richer version.
• Add a thin layer of strawberry jam between the cakes for a pop of color.
• If you like, freeze one cake layer for later. It stays soft and fresh when thawed.

This recipe is flexible. You can skip toppings or add more, whatever makes you happy. That’s the fun of homemade baking.

How to Store

This cake keeps well in the fridge for up to four days. Cover it loosely with plastic wrap or store it in a cake container. Before serving, let it sit at room temperature for about 15 minutes so the frosting softens a little.

If you want to prepare it ahead, bake the cake layers a day early and frost them later. You can also freeze unfrosted layers for up to a month.

FAQs

1. Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a good-quality gluten-free blend. The texture may be slightly softer, but the flavor will still be delicious.

2. What can I use instead of buttermilk?
You can mix regular milk with one teaspoon of lemon juice or vinegar. Let it sit for five minutes before using it.

3. Can I add ice cream on top like a real banana split?
You can, but only right before serving. The ice cream will melt quickly, but it makes for a fun twist at parties.

4. How do I keep banana slices from turning brown?
Brush them lightly with lemon juice before placing them on the cake. This slows down the browning process.

5. Can I make cupcakes with this recipe?
Yes, pour the batter into muffin tins and bake for 18 to 20 minutes. They’ll taste just as good and are easier to share.

Final Thoughts

This Banana Split Layer Cake is the kind of dessert that turns any day into something special. It has everything you want, flavor, texture, and fun presentation. Every bite has a mix of banana, chocolate, strawberry, and cream, just like the classic ice cream treat.