Quick Recipe Version (TL;DR)
Quick Ingredients
- Banana cake layers: 2 1/2 cups (312 g) all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 cup (113 g) unsalted butter, 1/2 cup (120 ml) neutral oil, 1 1/2 cups (300 g) sugar, 3 large eggs, 1 1/4 cups (about 3 medium; 300 g) mashed very ripe bananas, 3/4 cup (180 ml) buttermilk, 1 1/2 tsp vanilla.
- Pineapple filling: 1 can (20 oz / 567 g) crushed pineapple in juice (undrained), 1/2 cup (100 g) sugar, 2 tbsp (16 g) cornstarch, pinch salt, 1 tsp lemon juice, 1/2 tsp vanilla.
- Strawberry buttercream: 1 oz (30 g) freeze-dried strawberries (ground to powder), 1 1/2 cups (339 g) unsalted butter, 4 1/2 cups (540 g) powdered sugar, 1 tsp vanilla, 1/4 tsp salt, 2–4 tbsp heavy cream or milk, optional 2 tbsp strawberry jam.
- Chocolate ganache: 1 cup (170 g) semisweet chocolate chips, 3/4 cup (180 ml) heavy cream, 1 tbsp light corn syrup or honey, pinch salt.
- Whipped cream frosting: 8 oz (226 g) cream cheese, 2 cups (480 ml) heavy cream, 3/4 cup (90 g) powdered sugar, 2 tsp vanilla.
- Toppings: 12 maraschino cherries, 1/2 cup (60 g) chopped roasted peanuts or walnuts, extra chocolate sauce or reserved ganache (thinned), optional sprinkles.
Do This
- 1. Make pineapple filling: simmer crushed pineapple, sugar, cornstarch, and salt until thick and jammy, then stir in lemon juice and vanilla. Cool completely.
- 2. Mix banana cake batter: whisk dry ingredients. Cream butter, sugar, and oil; beat in eggs, vanilla, and mashed banana. Alternate dry ingredients with buttermilk. Divide into 3 greased 8-inch pans.
- 3. Bake at 350°F (175°C) for 22–26 minutes until a toothpick comes out clean. Cool 10–15 minutes in pans, then cool completely on racks.
- 4. Make strawberry buttercream by beating butter, powdered sugar, strawberry powder, vanilla, salt, and cream until smooth and fluffy. Make chocolate ganache and cream cheese whipped cream frosting; keep whipped cream chilled.
- 5. Level cakes. On the first layer, spread a thin layer of ganache, pipe a buttercream ring, and fill center with pineapple and a thin swipe of buttercream. Repeat with second layer.
- 6. Top with third layer. Crumb coat and frost sides and top with remaining strawberry buttercream; chill to set.
- 7. Pour ganache on top and drip down sides. Pipe whipped cream swirls, drizzle with chocolate, sprinkle nuts, and top with maraschino cherries.
Why You’ll Love This Recipe
- It tastes just like a classic banana split sundae, but in a show-stopping layer cake form.
- Each slice has distinct layers of moist banana cake, bright strawberry buttercream, tangy pineapple filling, and rich chocolate ganache.
- Stabilized whipped cream frosting, cherries, nuts, and chocolate sauce make it look bakery-level impressive but very doable at home.
- Perfect for birthdays, nostalgic celebrations, or anytime you want a fun, over-the-top dessert.
Grocery List
- Produce: Very ripe bananas (about 3 medium), lemon (1 small, for juice).
- Dairy: Unsalted butter (about 3 1/2 sticks), heavy whipping cream (about 3 cups), buttermilk, cream cheese (8 oz), eggs (3 large).
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, ground cinnamon, neutral oil, vanilla extract, freeze-dried strawberries, canned crushed pineapple in juice (20 oz), semisweet chocolate chips, light corn syrup or honey, maraschino cherries, chopped roasted peanuts or walnuts, chocolate sauce or syrup (or extra chocolate and cream), optional strawberry jam, optional sprinkles.
Full Ingredients
Banana Cake Layers (Three 8-inch rounds)
- 2 1/2 cups (312 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional but recommended)
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) neutral oil (such as canola or vegetable oil)
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups mashed very ripe bananas (about 3 medium; 300 g)
- 3/4 cup (180 ml) buttermilk, at room temperature
Pineapple Filling
- 1 can (20 ounces / 567 g) crushed pineapple in juice, undrained
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- Pinch fine salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Strawberry Buttercream
- 1 ounce (30 g) freeze-dried strawberries
- 1 1/2 cups (339 g) unsalted butter, softened to room temperature
- 4 1/2 cups (540 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2–4 tablespoons heavy cream or milk, as needed for consistency
- Optional: 2 tablespoons strawberry jam, for extra strawberry flavor and color
Chocolate Ganache
- 1 cup (170 g) semisweet chocolate chips or chopped semisweet chocolate (50–60% cocoa)
- 3/4 cup (180 ml) heavy cream
- 1 tablespoon light corn syrup or honey (optional, for shine and softer texture)
- Pinch fine salt
Whipped Cream Frosting
- 8 ounces (226 g) full-fat cream cheese, cold and cut into cubes
- 3/4 cup (90 g) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups (480 ml) very cold heavy whipping cream
Toppings
- About 12 maraschino cherries with stems, drained and patted dry
- 1/2 cup (60 g) chopped roasted peanuts or walnuts
- Chocolate sauce or syrup, or reserved ganache thinned with a little warm cream, for drizzling
- Optional: rainbow sprinkles, for extra banana-split flair
Step-by-Step Instructions
Step 1: Make the Pineapple Filling and Prep the Pans
In a medium saucepan, combine the crushed pineapple with its juice, granulated sugar, cornstarch, and a pinch of salt. Stir until the cornstarch is fully dissolved and there are no dry pockets. Place the pan over medium heat and cook, stirring frequently, until the mixture comes to a gentle boil and thickens to a jammy, spoonable consistency, 5–8 minutes. It should coat the back of a spoon and mound slightly when dropped back into the pan.
Remove from the heat and stir in the lemon juice and vanilla. Transfer the filling to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. For faster cooling, place it in the refrigerator while you move on.
While the filling cools, grease three 8-inch (20 cm) round cake pans. Line the bottoms with parchment rounds and lightly grease the parchment as well. This helps the soft banana cake release cleanly later.
Step 2: Mix the Banana Cake Batter
Preheat your oven to 350°F (175°C) with a rack in the center. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, sugar, and oil together on medium-high speed until very light and fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice to ensure everything is evenly mixed.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Beat in the mashed bananas until just combined; the mixture may look slightly curdled, which is normal.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (dry–buttermilk–dry–buttermilk–dry). Mix just until the last streaks of flour disappear. Do not overmix or the cake can become dense.
Step 3: Bake and Cool the Cake Layers
Divide the batter evenly among the three prepared pans (for accuracy, you can weigh the pans; you should have about 600–650 g of batter in each). Smooth the tops with an offset spatula or the back of a spoon.
Bake at 350°F (175°C) for 22–26 minutes, or until the tops are golden, the centers spring back lightly when touched, and a toothpick inserted into the center of each layer comes out clean or with just a few moist crumbs.
Let the cakes cool in their pans on a wire rack for 10–15 minutes, then run a thin knife around the edges and carefully invert the cakes onto the rack. Peel off the parchment. Allow the layers to cool completely, at least 1 hour. For easier assembly and cleaner slices, you can wrap the cooled layers in plastic wrap and chill or lightly freeze them for 30–45 minutes.
Step 4: Make the Strawberry Buttercream
Place the freeze-dried strawberries in a food processor or blender and pulse into a very fine powder. Sift the powder through a fine-mesh sieve if there are stubborn larger pieces, discarding any hard seeds.
In a large bowl, beat the softened butter on medium-high speed until pale and creamy, 2–3 minutes. Add about half of the powdered sugar, plus the salt, and mix on low speed until combined, then increase to medium and beat until fluffy. Add the remaining powdered sugar and the strawberry powder, mixing again on low until incorporated, then beating on medium-high for 1–2 minutes.
Add the vanilla and 2 tablespoons of heavy cream (and the strawberry jam, if using). Beat for another 1–2 minutes until the buttercream is smooth, fluffy, and a spreadable consistency. If it is too thick, add more cream, 1 teaspoon at a time. If it seems too soft, beat in a little more powdered sugar. Set aside at cool room temperature; if your kitchen is warm, cover and refrigerate, then re-whip briefly before using.
Step 5: Make the Ganache and Whipped Cream Frosting
For the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream, corn syrup (if using), and a pinch of salt over medium heat until the cream is steaming and small bubbles form around the edges, just below a simmer. Do not let it boil.
Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 2–3 minutes, then gently stir from the center outward until the ganache is completely smooth and glossy. Set aside to cool to just warm; it should be pourable but not hot or runny.
For the whipped cream frosting, place the cold cream cheese, powdered sugar, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, 1–2 minutes. With the mixer running on low speed, slowly stream in the cold heavy cream. Once all the cream is added, increase the speed to medium-high and beat until the mixture holds medium-stiff peaks, 2–4 minutes. Do not overmix or it may become grainy. Cover and refrigerate until you are ready to decorate.
Step 6: Level, Fill, and Stack the Cake
Once the cake layers are completely cool, use a long serrated knife to trim off any domed tops so the layers are flat. Reserve the scraps for snacking or making cake crumbs for decoration.
Place a small dab of strawberry buttercream in the center of a cake board or serving plate to anchor the cake. Set the first cake layer on top, cut side up. Spread a very thin layer (2–3 tablespoons) of ganache over the top of the layer, stopping about 1/2 inch from the edge. If the ganache is still warm, chill the layer briefly so it firms up slightly.
Transfer some strawberry buttercream to a piping bag fitted with a large round tip (or cut a 1/2-inch opening in a disposable piping bag). Pipe a ring of buttercream around the outer edge of the cake layer to create a “dam” that will hold in the filling. Spoon about one-third of the cooled pineapple filling inside the ring and gently spread it in an even layer. Top the pineapple with a very thin layer of strawberry buttercream to help hold the crumbs together.
Place the second cake layer on top, cut side up, and repeat: thin ganache layer, buttercream dam, pineapple filling, and a thin buttercream layer. Top with the third cake layer, placed cut side down for the flattest top.
Using an offset spatula, spread a thin layer of strawberry buttercream over the top and around the sides of the cake to create a crumb coat, sealing in any loose crumbs and filling. Chill the cake for 20–30 minutes until the buttercream is firm. Then apply a second, more generous layer of strawberry buttercream over the sides and top, smoothing it as desired. Chill again for at least 20 minutes to set before adding ganache and whipped cream.
Step 7: Add the Ganache Drip and Banana-Split Toppings
If the ganache has thickened too much to pour, warm it briefly in the microwave (5–10 seconds at a time), stirring until it is smooth and just pourable but not hot. Transfer the ganache to a small pitcher, squeeze bottle, or use a spoon.
Working with the chilled cake, slowly pour or spoon ganache around the outer edge of the top, nudging small amounts over the edge so it drips down the sides in uneven lengths. Then fill in the center of the top with ganache and smooth it gently with an offset spatula. Let the cake sit for 10–15 minutes so the ganache can lightly set.
Transfer the chilled whipped cream frosting to a piping bag fitted with a large open star tip. Pipe generous swirls or rosettes around the outer edge of the cake, and a few in the center if you like. Drizzle chocolate sauce (or thinned leftover ganache) over the whipped cream and top of the cake. Sprinkle chopped nuts over the whipped cream and ganache. Finish by nestling a maraschino cherry on top of each whipped cream swirl. Add sprinkles if you want extra color.
Chill the finished cake for at least 30 minutes before slicing to help the layers set. To serve, warm a sharp knife under hot water, wipe dry, and slice, cleaning the knife between cuts for the neatest layers.
Pro Tips
- Use very ripe bananas. The darker and spottier the peel, the sweeter and more flavorful your cake will be. Under-ripe bananas will not give that classic banana-split taste.
- Keep the pineapple filling thick. If it is too runny, it can cause the layers to slide. Cook it until it holds its shape on a spoon and cool it completely before spreading.
- Chill between stages. A short chill after stacking, after frosting, and before adding ganache makes the cake much easier to handle and helps you get clean layers.
- Control your ganache temperature. If it is too hot, it will melt the buttercream; too cold and it will clump instead of dripping. Aim for just slightly warm and slowly pour.
- Dry the cherries. Pat maraschino cherries dry with paper towels so their syrup does not bleed onto the whipped cream and frosting.
Variations
- Sheet cake version: Bake the banana cake batter in a greased 9×13-inch pan for 30–35 minutes. Once cooled, spread with strawberry buttercream, then a thin layer of ganache, dollops of pineapple filling, and finish with whipped cream, nuts, chocolate sauce, and cherries.
- Cupcakes: Divide the cake batter into lined cupcake pans (about 24 cupcakes) and bake at 350°F (175°C) for 16–20 minutes. Core each cupcake and fill with pineapple, top with strawberry buttercream, drizzle with ganache, and decorate with whipped cream, nuts, and a cherry.
- Simplified shortcut: Use a boxed yellow or banana cake mix for the layers, canned pineapple preserves for the filling, and store-bought chocolate sauce. Focus your time on the strawberry buttercream and whipped cream topping.
Storage & Make-Ahead
Because of the cream cheese and whipped cream frosting, store this cake covered in the refrigerator. It will keep well for 3 days; for the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving so the cake and buttercream can soften slightly.
You can prepare the components ahead of time. The banana cake layers can be baked, cooled, wrapped tightly in plastic, and frozen for up to 2 months. Thaw in the refrigerator overnight before assembling. The pineapple filling can be made up to 3 days in advance and stored in an airtight container in the fridge. The strawberry buttercream can be made 1–2 days ahead; refrigerate and bring to cool room temperature, then re-whip before using. The whipped cream frosting is best made the day you plan to assemble and decorate the cake.
Nutrition (per serving)
Approximate values for 1 of 12 servings: about 820 calories; 45 g fat; 30 g saturated fat; 105 mg cholesterol; 360 mg sodium; 100 g carbohydrates; 2 g fiber; 75 g sugars; 10 g protein. These numbers are estimates and will vary based on exact ingredients and portion sizes.
