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Banana split cake recipe
Banana split cake recipe
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Prep Time:
105 minutes
Cook Time:
35 minutes
Total Time:
140 minutes
Transform a classic sundae into a stunning cake with an array of delicious toppings.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 1.25 gm bicarbonate of soda
  • 1.20 gm table salt
  • 250g unsalted butter, chopped, at room temperature
  • 285g (1 1/3 cups) caster sugar
  • 4 eggs, at room temperature
  • 8.80 gm vanilla extract
  • 200ml sour cream
  • 390.00 gm (about 3-4 large) mashed ripe banana, plus extra, to decorate
  • 180g (1 cup) mini dark chocolate chips
  • Chocolate sauce, to decorate
  • Maraschino cherries, to decorate
  • Crushed peanuts, to decorate
  • Fresh strawberries, to decorate
  • Wafer rolls, to decorate
  • 300g bought pasteurised liquid egg whites
  • 485g (2 1/4 cups) caster sugar
  • 650g unsalted butter, chopped, at room temperature
  • 8.70 gm vanilla extract
  • 50g mini dark chocolate chips, melted, cooled slightly
  • 1 1/2 tsp strawberry essence
  • Pink and yellow gel food colouring, to tint
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line three 20cm round cake pans with baking paper. Sift together flour, bicarb soda, and salt in a bowl.
  • In a large bowl, use a stand mixer with the paddle attachment or electric beaters to blend the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla until incorporated. Gradually add alternating batches of flour mixture and sour cream on low speed, starting and ending with flour, until just combined. Gently mix in the bananas and chocolate chips. Divide the batter into the prepared pans, smooth the tops, and bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the buttercream, whisk egg whites and sugar in a heatproof bowl. Place over simmering water, stirring occasionally for 3-5 minutes until warm. Check by touching a bit on a saucer. Remove from heat, transfer to a mixer with a whisk attachment, and beat on high for 10 minutes until almost room temperature. Switch to paddle attachment, add butter gradually, then mix in vanilla and salt until creamy.
  • 1. Scoop 1 cupful of buttercream into a small bowl. Mix in melted chocolate until well combined. 2. Move 1 cupful of the remaining buttercream into another small bowl. Add strawberry essence and a few drops of pink coloring. Stir until fully mixed. 3. Take 1 1⁄2 cupfuls of the leftover buttercream and place it in a third small bowl. Add yellow coloring for tinting, and reserve this for icing the cake later.
  • Prepare a baking tray by lining it with baking paper. Use an ice-cream scoop to form 4 balls of the chocolate buttercream and arrange them 2cm apart on the tray. Repeat this process with the strawberry and plain vanilla buttercreams. Transfer the leftover vanilla buttercream into a piping bag with a fluted nozzle and keep it at room temperature. Place the baking tray in the freezer for about 15 minutes or until the scoops are solid.
  • Trim and level the top of each cake using a serrated bread knife. Secure one cake, base-side down, onto a cake board or serving platter using a little of the vanilla buttercream. Spread the remaining yellow buttercream over the top of the cake. Repeat the process with a second cake layer and yellow buttercream, then top with the remaining cake, base-side up. Spread yellow buttercream over the top and sides of the whole cake, and use an offset palette knife or cake scraper to smooth it out.
  • Take the buttercream scoops out of the freezer and place them neatly on the cake. Pipe swirls of the remaining vanilla buttercream over the scoops, then adorn with chocolate sauce, cherries, peanuts, strawberries, wafer rolls, and additional banana.

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