Banana Split Layer Cake

February 16, 2022
0 Ratings
Photo by Stephanie Loo
  • Cook time 35 minutes
  • Serves 1 (6-inch) cake
Author Notes

I created this cake to evoke the nostalgic flavors of a classic banana split, one of my favorite old-fashioned ice cream treats. The cake is reminiscent of a banana bread but slightly lighter and fluffier. Between the layers of cake is a simple vanilla bean whipped cream, and the top of the cake is coated in a rich, smooth chocolate ganache. More vanilla bean whipped cream, roasted salted peanuts, and cherries top the cake. —Stephanie Loo

What You'll Need
  • Banana Cake
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/3 cup unsalted butter, at room temperature
  • 3 tablespoons vegetable oil
  • 2/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mashed banana, from 2 extra-large or 3 medium-large bananas
  • 1 cup buttermilk
  • Filling + Finishing
  • 1 3/4 cups heavy cream, cold, divided
  • 1 vanilla bean, split lengthwise
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon light corn syrup
  • 3/4 cup semisweet chocolate, chopped`
  • 1/4 cup roasted salted peanuts
  • 1/4 cup cherries, chopped, plus more for decorating
  1. Preheat the oven to 350° Fahrenheit. Grease and line three 6-inch cake pans with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt together to combine.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix to combine.
  3. Mix in the vanilla extract and mashed bananas.
  4. With the mixer on low speed, add 1/3 of the flour mixture and mix to incorporate. Add half of the buttermilk and mix to combine. Repeat, adding alternate additions of flour and milk until both are fully incorporated.
  5. Pour the batter evenly into the three prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pan for 15 minutes, then unmold onto a cooling rack to cool completely.
  6. While the cakes cool, make the whipped cream filling. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip 1 1/4 cups heavy cream, vanilla bean seeds, and confectioners’ sugar on medium-high speed until stiff peaks form, about 3-4 minutes. Cover tightly and chill in the refrigerator until ready to use.
  7. To make the ganache, put the chopped chocolate in a medium heatproof bowl.
  8. Heat the cream and corn syrup in a saucepan until the mixture begins to steam. Pour over the chopped chocolate in a bowl. Let sit for 3 minutes. Stir until the chocolate is completely melted.
  9. To assemble the cake, use a serrated knife to slice the domed tops off of all three cakes, creating a flat surface.
  10. Place one cake layer on a turntable. Evenly spread 3/4 cup of whipped cream on top using an offset spatula. Arrange a single layer of chopped cherries and peanuts on top. Top with second cake layer cake layer. Spread another 3/4 cup of whipped cream on top, then a single layer of chopped cherries and peanuts. Top with third cake layer.
  11. Apply a crumb coat of whipped cream to the top and sides of the cake using an offset spatula. Chill for 15 to 30 minutes.
  12. Spoon or pour the ganache all over the top, letting it drip down the sides. After the ganache sets, you can pipe the remaining whipped cream on the top of the cake, then finish with cherries and peanuts.

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