Banana Split Cake

This recipe for a banana split cake is layers of ice cream sandwiched between homemade banana cake, all finished off with whipped cream, fudge and cherries. Don’t forget the sprinkles!

Ice cream cakes are perfect for any summer celebration, and this banana split version happens to be our favorite. It’s got all different flavors of ice cream and toppings and can even be made in advance.

This cake. Where do I even begin? If you’re an ice cream lover, this banana split cake is for you. It’s a real showstopper, towering high with four layers of banana cake, three types of ice cream and classic sundae toppings. The cake is finished off with a coating of whipped cream, sprinkles and cherries. Because no ice cream dessert is complete without cherries!

How do you make banana split cake?

Let’s talk about the cake first. The cake recipe is really simple and quick to make. It has a nice banana flavor, reminiscent of banana bread except sweeter with a lighter texture. You’re probably thinking that 4 layers of cake is a LOT of cake. And it definitely is, this cake feeds a crowd! BUT, each cake layer bakes up thin and by the time you trim the edges, the layers are only about an inch tall. I am just terrible at taking a bigger cake and cutting across it to form thinner layers, my layers always look uneven or the cake starts crumbling on me.

By baking up 4 separate layers, you’re getting perfect cake rounds without the stress of trying to cut larger cakes into even layers. Most people don’t own 4 cake pans (me included), so just bake one batch and then a second batch after the first is done.

So what else is in this cake? There’s a layer of strawberry ice cream covered with strawberry sundae topping, a layer of chocolate ice cream covered with hot fudge and a layer of vanilla ice cream covered in pineapple sundae topping. The whole thing is frosted in whipped cream, topped with more hot fudge and garnished with yet more whipped cream, sprinkles and cherries.

I left the nuts off to make it more kid friendly but you could absolutely add some chopped almonds or peanuts on top in addition to the sprinkles.

This recipe is a little time consuming but it’s almost all inactive time waiting for the layers to freeze as you build your banana split cake.

I recommend starting a day or two before you plan to serve it, that way you won’t be rushed – the cake slices come out the prettiest if everything has ample time to harden before you add your next layer. You can get really creative with this recipe by using whatever combination of ice cream and sundae toppings that you want.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias

More ice cream treats you’ll love

• Ice Cream Sandwich Cake
• Blueberry Shortcake
• Tiramisu Ice Cream Cake
• Shamrock Shake
• Homemade Magic Shell

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5 from 3 votes

Banana Split Cake

This recipe for a banana split ice cream cake is layers of ice cream sandwiched between homemade banana cake, all finished off with whipped cream, fudge and cherries. Don't forget the sprinkles! 

Course Dessert

Cuisine American

Keyword banana split cake

Prep Time 1 hour

Cook Time 1 minute

Total Time 1 hour

Servings 20 servings

Calories 630kcal

Author Dinner at the Zoo

Ingredients

• For the first 2 cake layers:
• cooking spray
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 medium bananas mashed
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

• For the second set of cake layers:
• cooking spray
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 medium bananas mashed
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups vanilla ice cream softened before use
• 3 cups chocolate ice cream softened before use
• 3 cups strawberry ice cream softened before use
• 1/2 cup strawberry sundae topping
• 1/2 cup pineapple sundae topping
• 1 cup hot fudge topping divided use
• 2 1/2 cups heavy whipping cream divided use
• 1/4 cup + 1 tablespoon granulated sugar divided use
• yellow food coloring (optional)
• 1/2 cup + 1 tablespoon colored sprinkles divided use
• 20 maraschino cherries

Instructions

• For the first 2 cake layers:
• Grease and two 9-inch cake pans; line the bottoms of the pans with rounds of parchment paper. Preheat oven to 350 degree F.
• In a large mixing bowl, beat butter and sugar until well combined and fluffy, about 3 minutes. Add in egg, vanilla, and bananas, mix to combine. Add in flour, baking powder, baking soda and salt. Beat on low speed for 2-3 minutes until fully blended - do not overmix.
• Pour batter evenly between the two cake pans. Bake for 20-25 minutes, cakes are done when a toothpick comes out clean. Remove from oven and cool in pans for about 10 minutes. Flip onto a cooling rack to cool completely. Using a large serrated knife, trim the tops of the cakes to make them flat.
• Repeat the above instructions to make the second set of cakes.
• Once all 4 cakes are baked, cooled and trimmed, assemble the ice cream cake. On your serving plate, place one layer of cake. Spread the strawberry ice cream over the cake in an even layer. Freeze until firm, at least one hour.
• Place the strawberry sundae topping over the ice cream layer, spread in a thin even layer. Add the banana cake on top and spread the chocolate ice cream over the cake. Freeze until firm, at least one hour.
• Remove cake from freezer - add 1/2 cup of hot fudge sauce on top of the chocolate ice cream, spread to coat evenly. Add the third banana cake on top.
• Spread the vanilla ice cream evenly over the third cake layer. Freeze until firm, at least one hour. Add the pineapple topping, spreading evenly over the ice cream and top with the final cake. Freeze until the entire cake is firm, 1-2 hours.
• Pour 2 cups of heavy whipping cream into a bowl, beat with mixer until soft peaks have formed. Add 1/4 cup granulated sugar and a few drops of food coloring (if desired) and beat for 1-2 minutes more until sugar is incorporated.
• Frost the cake with the whipped cream - I find an offset spatula gives the smoothest finish. Lightly press 1/2 cup sprinkles into the sides of the cake. Place the cake back into the freezer and chill until frosting has hardened, 1-2 hours.
• Pour the remaining 1/2 cup hot fudge topping onto the top of the cake. You may need to warm it slightly to make it pourable but don't make it too hot or it will melt the cake!
• Place the remaining 1/2 cup whipping cream into a bowl. Beat until soft peaks form, add 1 tablespoon granulated sugar and beat for one minute more until sugar is fully incorporated.
• Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe approximately 20 stars around the top edge of the cake. Place a cherry on top of each star and garnish with remaining tablespoon of sprinkles.

Notes

Little Helpers: The kids can help mix and stir the cake ingredients and decorate the cake with cherries and sprinkles at the end.

Make Ahead: This cake can be made up to 7-10 days in advance, store covered with plastic wrap. Make sure the cake is completely hard before you cover it. I recommend starting the cake 1-2 days in advance, that gives you plenty of time to let each layer freeze completely as you build your cake.

Nutrition

Calories: 630kcal | Carbohydrates: 90g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 309mg | Potassium: 393mg | Fiber: 2g | Sugar: 61g | Vitamin A: 20.3% | Vitamin C: 6.2% | Calcium: 12.7% | Iron: 10.3%