Banana Split Cake

All the best flavors of a traditional Banana Split, baked into a delicious Banana Split Cake.

Course Dessert

Cuisine American

Keyword easy cake recipes

Prep Time 15

Cook Time 35

Additional Time 1

Total Time 1 50

Servings

Calories 509kcal

1 ½ cup granulated sugar
½ cup butter softened, room temperature
3 large eggs room temperature
1 large banana mashed
1 ¼ cup buttermilk room temperature
1 Tablespoons banana extract
½ cup vegetable oil I actually used Barlean's Butter Flavored Coconut Oil in place of the vegetable oil.
3 cups all-purpose flour
1 Tablespoons baking powder
½ teaspoon salt

Cream together the sugar butter, eggs and banana. Add the buttermilk, banana extract and oil. Mix well.
In a separate bowl, sift together the all-purpose flour, baking powder and salt.
Using a spatula and gently mixing by hand, add the flour mixture to the wet ingredients a little at a time, mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over mixing.
Pour into prepared (greased and floured) 9x13 inch baking pan. Bake at 350 degrees F, for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.

Spread Strawberry frosting across cake once completely cooled.
Slice bananas and toss to coat in lemon juice (to keep them from browning quickly.)
Place banana slices, pineapple tidbits and maraschino cherries on top of cake. Sprinkle walnuts across cake. Drizzle chocolate sauce across entire cake.
Serve.