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Banana Split Sheet Cake Recipe

Banana Split Sheet Cake Recipe

Learn how to make the best homemade Banana Split Sheet Cake with this easy baking recipe! Moist banana cake topped with creamy vanilla frosting, chocolate drizzle, fresh fruit, and nuts recreates the classic dessert in sheet cake form. Perfect for parties and celebrations!
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 cake (20 slices)
An overhead shot of the rectangular Banana Split Sheet Cake on a large white ceramic platter, the golden-brown surface partially covered with swirls of fluffy white vanilla frosting. Glossy chocolate ganache drizzles dramatically across the frosting, creating beautiful contrast against scattered diced strawberries and pineapple chunks. A corner slice has been removed, revealing the cake's moist, banana-speckled interior. Sprinkled maraschino cherries add vibrant red pops of color while chopped nuts create texture around the edges. The scene is bathed in soft natural light from a nearby window, with a vintage ice cream scoop and fresh banana slices artfully arranged alongside the cake, hinting at its ice cream parlor inspiration.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">4 very ripe bananas (about 450g), mashed</li><li class="ingredients-single-item">For the Vanilla Frosting:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Toppings:</li><li class="ingredients-single-item">150g dark chocolate, chopped</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">250g fresh strawberries, diced</li><li class="ingredients-single-item">220g crushed pineapple, drained well</li><li class="ingredients-single-item">100g chopped nuts (walnuts or peanuts)</li><li class="ingredients-single-item">10-12 maraschino cherries, halved</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Large mixing bowls</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your 33x23cm (13x9-inch) baking pan thoroughly and line with parchment paper, leaving some overhang on the sides for easy removal. This extra step will ensure your beautiful cake won't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This proper mixing of dry ingredients ensures they'll be evenly distributed throughout your cake, giving you consistent leavening and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed for about 4-5 minutes until light and fluffy. This extended creaming process incorporates air into the batter, giving your cake a tender crumb. The mixture should lighten in color and increase in volume noticeably.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Be sure to scrape down the sides of the bowl between additions. Add the vanilla extract and mix to combine. The gradual addition of eggs prevents the mixture from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three portions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined after each addition - overmixing at this stage will develop too much gluten, making your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the mashed bananas with a rubber spatula until evenly distributed throughout the batter. The riper your bananas, the more pronounced the banana flavor will be in your finished cake. The batter will look slightly curdled - this is perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared baking pan, spreading it evenly to the corners. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool completely in the pan set on a wire rack. This could take 1-2 hours. Patience is key here - frosting a warm cake will cause the frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake cools, prepare the vanilla frosting. Beat the softened butter in a large bowl using an electric mixer on medium-high speed until creamy and pale, about 3 minutes. Add the sifted powdered sugar gradually, about 125g at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 3-4 minutes until very light and fluffy. The frosting should hold soft peaks and be spreadable but not runny.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache, place the chopped chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly until it thickens but remains pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake has completely cooled, spread the vanilla frosting evenly over the top using an offset spatula. Create subtle swirls in the frosting to catch the ganache and fruit toppings. The frosting doesn't need to be perfectly smooth - those little valleys will hold your delicious toppings!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Drizzle the slightly cooled chocolate ganache over the frosted cake. You can do this in a zigzag pattern or any design you prefer. Work quickly before the ganache sets.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Arrange the diced strawberries, well-drained crushed pineapple, chopped nuts, and maraschino cherry halves evenly over the top of the cake, mimicking the classic banana split presentation. You can create sections of each topping or scatter them randomly for a more rustic look.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. This cake will keep well in the refrigerator for up to 4 days. For the best flavor and texture, let slices come to room temperature for about 15-20 minutes before serving. The contrasting temperatures and textures of warm cake, cool frosting, and varied toppings create the perfect banana split cake experience!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banana Split Sheet Cake?

The main ingredients include ripe bananas, all-purpose flour, butter, sugar, eggs, and buttermilk for the cake. Toppings feature vanilla frosting, chocolate ganache, fresh strawberries, crushed pineapple, chopped nuts, and maraschino cherries – just like a classic banana split.

How to cook Banana Split Sheet Cake at home?

Learn how to cook Banana Split Sheet Cake by making a moist banana cake batter, baking it in a 13×9-inch pan, then topping the cooled cake with vanilla frosting, chocolate ganache, and traditional banana split toppings. The simple method creates a perfect party dessert that captures all the flavours of the classic ice cream treat.

Can I make this cake without buttermilk?

Yes! If you don't have buttermilk, make a quick substitute by mixing 120ml of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until slightly thickened. This homemade "buttermilk" will provide the same moisture and tenderness to your cake.

How ripe should the bananas be for the best banana cake?

For the most flavourful cake, use very ripe bananas with dark brown or black peels. These overripe bananas are softer, sweeter, and have a more concentrated banana flavour that will shine through in your cake. If your bananas aren't ripe enough, try baking them in their peels at 150°C for 15-20 minutes.

Can I freeze leftover banana cake?

Absolutely! The unfrosted cake freezes beautifully for up to 3 months when wrapped tightly in cling film and foil. For frosted cake, freeze individual slices on a baking sheet until solid, then wrap. Thaw overnight in the refrigerator and add fresh toppings just before serving.

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The riper your bananas, the more pronounced the banana flavor will be in your finished cake. The batter will look slightly curdled - this is perfectly normal!" }, { "@type": "HowToStep", "name": "Bake", "text": "Pour the batter into your prepared baking pan, spreading it evenly to the corners. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the cake to cool completely in the pan set on a wire rack. This could take 1-2 hours. 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Allow the ganache to cool slightly until it thickens but remains pourable." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Once the cake has completely cooled, spread the vanilla frosting evenly over the top using an offset spatula. Create subtle swirls in the frosting to catch the ganache and fruit toppings. The frosting doesn't need to be perfectly smooth - those little valleys will hold your delicious toppings!" }, { "@type": "HowToStep", "name": "Add ganache", "text": "Drizzle the slightly cooled chocolate ganache over the frosted cake. You can do this in a zigzag pattern or any design you prefer. Work quickly before the ganache sets." }, { "@type": "HowToStep", "name": "Add toppings", "text": "Arrange the diced strawberries, well-drained crushed pineapple, chopped nuts, and maraschino cherry halves evenly over the top of the cake, mimicking the classic banana split presentation. You can create sections of each topping or scatter them randomly for a more rustic look." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. This cake will keep well in the refrigerator for up to 4 days. For the best flavor and texture, let slices come to room temperature for about 15-20 minutes before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "175" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-05-10", "reviewBody": "Perfect party cake, everyone loved it! I made this for my daughter's birthday and it was a huge hit. The combination of banana cake, vanilla frosting, and all the toppings really does taste like a banana split. Will definitely make again!", "name": "Perfect Party Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-15", "reviewBody": "Rich banana flavor, not too sweet! I was worried this would be overly sweet like many desserts, but the balance is perfect. The ripe bananas provide natural sweetness while the tangy pineapple and fresh strawberries cut through the richness. Absolutely delicious!", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-05-18", "reviewBody": "Kids demolished it in minutes! Made this for my son's end-of-school party and it vanished faster than any other dessert. Even the picky eaters loved it. The recipe is easy to follow and the results are spectacular. Will be making this again soon!", "name": "Kid-Approved!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Matteo Rossi", "datePublished": "2024-05-20", "reviewBody": "Better than actual banana splits! This cake captures all the flavors without the melting ice cream mess. The texture is perfect - moist but not soggy, and the frosting is divine. I added extra walnuts for more crunch and it was perfect. Highly recommend!", "name": "Superior to the Original", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Yuna Kim", "datePublished": "2024-05-22", "reviewBody": "Made for potluck, zero leftovers! Everyone kept asking for the recipe. The chocolate ganache drizzle takes it to another level. I appreciated the detailed instructions as they helped make sure everything turned out perfectly. This will be my go-to party dessert from now on!", "name": "Potluck Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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