Banana Split Cake

The famous banana split is one of the most well known desserts for a great reason. This perfect dessert combination is perhaps even better when made as a cake as well!

For some other great banana cakes, why not try this Chocolate Banana Buttermilk Bundt Cake? Or this Chocolate Lovers Chocolate Chip Banana Bread instead?

And if you want a good topping for this cake, you should try this Caramel Syrup!

Banana Split Cake

The classic banana split is a tasty combination of nuts, cherries, bananas, and plenty of ice cream.

However, instead of needing to eat regular ice cream, which can sometimes be unbearably cold and painful on the teeth, why not try turning it into a cake?

This recipe combines the regular walnuts and cherries with a few ingredients to help replicate that sensation of eating ice cream without the bitter cold.

Cream cheese, sugar, and crushed pineapple all combine to create a multi-layered dessert that is just like the original experience of eating the very first banana split.

Banana Split Cake Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Graham cracker crumbs

• Butter

• Granulated sugar

• Crushed pineapple

• Bananas

• Cream cheese

• Confectioners’ sugar

• Frozen whipped topping

• Maraschino cherries

• Walnuts

How To Make Banana Split Cake

• Mix the graham crumbs and the melted butter in a bowl

• Press the graham cracker mixture into the bottom of a 9 x 13 inch pan and refrigerate for 20 minutes

• Drain the crushed pineapples into a medium sized bowl, ensuring all of the liquid is squeezed out well

• Slice the bananas into small circles and put them in the bowl with the reserved pineapple juice, and set aside

• With the electric mixer, beat the cream cheese and the confectioner’s sugar until light and fluffy

• Spread the cream cheese mixture evenly over the graham cracker crust

• Spread the crushed pineapple over the cream cheese mixture

• Remove the sliced bananas out of the pineapple juice with a slotted spoon and lay them on top of the pineapple

• Spread the whipped topping all over the top

• Place the maraschino cherries on top, about one per slice, and sprinkle some chopped walnuts on top

• Chill for at least 4 hours, and then slice and serve

Why Is This Recipe So Seemingly Different From A Regular Banana Split?

For those that have only ever really eaten banana splits from diners and dessert places in modern times, this recipe might not seem like a particularly historically accurate recipe.

After all, why is there a bunch of pineapples?

Well, this recipe is really much closer to the very first banana split ever made, around the early 1900s. The original recipes were actually a way of serving ice cream and bananas with other fruits.

The proper original recipe actually contained crushed pineapple, as well as a good quantity of marshmallow syrup as a sticky topping.

While the marshmallow topping isn’t really used anymore, pineapple sauce is still sometimes added on top of banana splits in North America.

This recipe helps to create that same taste and feel of a classic banana split, thanks to the combination of graham crackers, sugar, and cream cheese, as well as plenty of frozen whipped topping.

The whole thing combines into a thick, layered, and texturally interesting dessert cake that is basically an homage to the classic Pennsylvanian dessert from over a century ago.

How To Get Really Even Layers In Each Part Of Your Cake

When making a layer cake like this, one of the most important things to do when preparing it is to ensure that all of the layers are not only even but also that they aren’t destroyed in the process.

It is only too easy to accidentally damage or destroy the layers if you aren’t being careful when assembling the other layers because the force required to ensure that the layers are put on properly can actually disturb the layers underneath.

This means that you need to make sure that when you are applying each layer, you only use as much force as is necessary to ensure the evenness of the layers carefully.

This can be difficult with some layers, especially the crushed pineapples, as they need a good amount of force to make them spread out and not just clump up.

To avoid ruining your cake, try using a thin spatula to help spread everything out, as this ensures a more even coverage without totally ruining the cake you’ve worked so hard to make.

The key is even, gentle pressure and also ensuring that when you dollop out the ingredients in each layer, you don’t just pour it all out in one big pile.

Make several smaller mounds in each layer, which makes it so much easier to spread it into an even layer and avoid breaking the layers underneath.  

Looking for more delicious Cake recipes? Try these out:

• Hummingbird Cake

• Sweet Potato Cheesecake

• Sour Cream Coffee Cake

Happy Cooking

Love,

Karlynn

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