Banana Split Bundt Cake
Looking for a fun twist on a classic dessert? This Banana Split Bundt Cake combines all the flavors of a classic banana split swirled into a cake and topped with fudge frosting, whipped cream, sprinkles, and cherries. It’s an easy show-stopping dessert perfect for birthdays, celebrations, or whenever you’re craving a nostalgic treat!
The idea for this Banana Split Bundt Cake started a few years ago, with my Neapolitan Bundt Cake. Combining the strawberry and chocolate cake batters with vanilla was both fun and pretty, and I thought about what other desserts pair vanilla, chocolate, and strawberry. Of course, the obvious answer: a banana split!
For those who might not know, a classic American banana split consists of a banana split in half and served with scoops of chocolate, strawberry, and vanilla ice cream. A variety of sauces (usually chocolate or hot fudge, sometimes with strawberry, pineapple, or caramel) are drizzled on top, followed by chopped nuts, whipped cream, and maraschion cherries.
The base of this cake starts with a moist banana batter, which is then divided and flavored to create distinct chocolate and strawberry swirls. But we’re not stopping there! We’ll then top the cake with a thick layer of fudge frosting, piped whipped cream, colorful sprinkles, chopped nuts, and of course, cherries, just like an authentic banana split. It’s the perfect cake for birthdays, celebrations, or anytime you want a show-stopping dessert with a bit of extra fun.
If you’re a fan of banana bread, chocolate cake, or fruity strawberry desserts, this recipe is a must-try. It combines the best of all three flavors into one cake, with a texture that stays moist for days thanks to the bananas. And with its over-the-top toppings, it really feels like a celebration!
Why You’ll Love This Recipe
- Three Flavors in One Cake: Chocolate, strawberry, and banana combine for a cake that truly tastes like a banana split.
- One Starting Batter: All three flavors start from the same banana cake batter, making it really easy!
- Over-the-Top Decoration: Fudge frosting, whipped cream, sprinkles, nuts, and cherries make it look just like a classic banana split.
- Great for Any Occasion: Perfect for birthdays, celebrations, or just when you want a show-stopping dessert, especially since the cake can be made several days ahead of time.
Ingredients and Substitutions
Recommended substitutions or special tricks for ingredients are listed below:
- All-Purpose Flour: For a gluten-free cake, use a 1:1 gluten-free baking mix containing xanthan gum.
- Mashed Bananas: Use ripe bananas for this recipe, but not too overly-ripe. The banana peels should speckled with lots of brown, but the inside should not be mushy.
- Sour Cream: Use full-fat sour cream for the best texture and flavor, but in a pinch, whole milk plain Greek yogurt can be used.
- Vegetable Oil: Substitute in your favorite neutral baking oil.
- Eggs: Bring the eggs up to room temperature before using. For an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons of water per egg, mix together and let it sit for a few minutes before adding).
- Red Food Coloring: This is optional, but will help the strawberry batter “pop” a little more in the cake.
- Milk: Whole milk makes the thickest fudge frosting, but any plant-based milk can be used instead.
- Decorations: Chopped walnuts, whipped cream, sprinkles, and maraschio cherries are classic banana split toppings, but strawberry sauce, caramel sauce, pineapple sauce, or any other toppings are delicious, too!
How to Make Banana Split Bundt Cake
- Make the Banana Cake Batter: Whisk together the dry ingredients in a bowl and set aside. In a separate bowl, stir together the bananas, sour cream, vanilla extract, and vegetable oil. Add the eggs and whisk in the sugar. Add the dry ingredients and mix.
- Make the Strawberry Batter: Remove one cup of the banana batter and stir in the strawberry preserves and a few drops of red food coloring.
- Make the Chocolate Batter: Remove one cup of the banana batter and fold in the cocoa powder and remaining vegetable oil.
- Layer the Cake: Pour half the banana batter into a bundt pan. Spread the strawberry batter over top, followed by the rest of the banana batter and ending with the chocolate batter.
- Bake the Cake: Bake until a toothpick inserted into the cake comes out clean. Cool on a wire rack for a few minutes, then turn out and cool completely.
- Make the Fudge Frosting: Make the cooked fudge frosting by boiling the sugar, cocoa powder, and milk. Stir in the butter and vanilla extract. Cool then beat until thick and smooth. Spread the frosting over the cake.
- Decorate: While the frosting is still warm, scatter chopped nuts (if using) over the frosting, then allow the frosting to cool completely. Before serving, pipe whipped cream over the cake, add sprinkles, and top with cherries.
Bananas = Super Moist Cake!
Bananas do more than just add flavor to this cake — they make it super duper extra soft and tender, too! And not only is this cake delicious the first day, but the next day, and the day after that, and the day after that. Banana cakes tend to stay fresh for quite a bit longer than traditional cakes. Why is this? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Bananas contain pectin, a naturally occurring polysaccharide (a type of carbohydrate) that helps retain moisture. Pectin acts as a hydrocolloid, meaning it has the ability to bind to water and form a gel-like structure, preventing moisture from escaping as the cake cools.
Knowing this fun fact about bananas is also important on the recipe developing side — because bananas hold on to moisture so well, banana cakes usually take a little longer to bake than traditional cakes! The extra moisture slows down evaporation, meaning it takes a little bit longer for the ake to set properly. To makes sure your cake is fully baked, insert a toothpick into the thickest part of the cake. If it comes out with a few moist crumbs (but not wet batter), you’re good to go!
Tips and Tricks for the Best Banana Split Bundt Cake
- Ripe Bananas: The bananas should be spotty and soft, but not mushy or overly brown, for the appropriate pH and moisture content.
- Frozen Bananas: If you’re starting with frozen ripe bananas, thaw the bananas and drain the excess moisture using a colander before adding them to the cake.
- Cool Before Frosting: If you try to add the fudge frosting to a warm cake, it will slide right off!
- Homemade Whipped Cream: You can absolutely used whipped cream from a can, but if you’re going to make your own, I suggest whipping it a little longer than usual for a firmer texture – it will hold up much better once piped on the cake!
- Decorate Before Serving: Whipped cream holds up the best when piped freshly, so wait until right before serving to finish decorating the cake.
- Chopped Nuts: The nuts are optional, but I love the little crunch some chopped walnuts or pecans add to the cake. These maple glazed walnuts are also a great choice!
- Storage: Without the whipped cream frosting, the cake can be stored for up to 3 days at room temperature or refrigerated for up to a week. Once the whipped cream has been added to the cake, it must be stored in the refrigerator.
- Bundt Cake Tips: If you’re looking for all the BEST tips on baking bundt cakes, don’t miss this post with all my best tricks for a perfect bundt cake every time!
More Crowd-Favorite Bundt Cakes:
- Cookies and Cream Oreo Bundt Cake
- Funfetti Bundt Cake
- Coconut Bundt Cake
- Red Velvet Bundt Cake
- Carrot Bundt Cake
- Chocolate Fudge Bundt Cake
- All Bundt Cake Recipes ≫
Banana Split Bundt Cake
This Banana Split Bundt Cake combines all the flavors of a classic banana split swirled into a cake and topped with fudge frosting, whipped cream, sprinkles, and cherries.
Ingredients
For the cake:
- 3 cups (360 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (454 grams) mashed bananas (about 4 medium-to-large bananas)
- 3/4 cup (170 grams) full fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (149 grams) + 2 tablespoons vegetable oil
- 1 1/2 cups (297 grams) granulated sugar
- 4 large eggs, room temperature
- 1/4 cup strawberry jam or preservers
- red food coloring, optional
- 1/4 cup (21 grams) unsweetened cocoa powder
For the Fudge Frosting:
- 2 cups (396 grams) granulated sugar
- 1/2 cup (42 grams) unsweetened cocoa powder
- 3/4 cup (170 grams) whole milk
- 1/2 cup (113 grams) butter, unsalted, cut into cubes
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- chopped walnuts, whipped cream, sprinkles, and maraschino cherries, for decorating
Instructions
- Preheat the oven to 350°F.
- Make the Cake Batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl, stir together the mashed bananas, sour cream, vanilla extract, and 3/4 cup vegetable oil. Add the eggs, one at a time, whisking after each addition. Whisk in the sugar. Add the dry ingredients to the wet ingredients and mix until just combined.
- Make the Strawberry Batter: Remove 1 cup of banana cake batter into a small bowl and gently fold in the strawberry preserves and a few drops of food coloring until well mixed.
- Make the Chocolate Batter: In another small bowl, stir the cocoa powder and the remaining 2 tablespoons of vegetable oil until a paste forms. Remove another 1 cup of the original batter and fold it into the chocolate mixture.
- Layer the Cake: Flour and grease a 12-cup bundt pan. Pour half of the original batter into the prepared bundt pan, spreading it evenly. Dollop the strawberry batter on top, spreading slightly, followed by the rest of the original batter, spread it out, and top with dollops of chocolate batter. Give the pan a few taps on the counter to even it all out.
- Bake the Cake: Bake until a toothpick, inserted into the middle, comes out clean, about 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack. Invert onto a plate or platter and allow to cool completely, about 2 hours.
- Make the Frosting: While the cake cools, make the fudge frosting. Mix the sugar, cocoa powder, and milk in a large saucepan. Cook over medium-high heat until large bubbles form and the frosting reaches a hard boil. Boil for 2-3 minutes, stirring continuously. Remove from the heat and add the butter and vanilla extract. Allow the mixture to cool for 30 minutes, until still warm but no longer hot to the touch. Beat vigorously with a wooden spoon for several minutes or with an electric mixer (suggested) until the frosting is thick, smooth, and spreadable. Gently pour the frosting over the cake while the frosting is still slightly warm. Cover the fudge frosting layer with chopped walnuts and allow the frosting to cool completely.
- Decorate the Cake: Before serving, decorate with whipped cream (if using homemade whipped cream, beat it for an extra minute or two to maintain a pipeable consistency), sprinkles, cherries, or other favorite banana split toppings.
Notes
- The bananas should be ripe, but not yet mushy or overly brown.
- Frozen bananas can be used instead of fresh, but fully thaw the bananas and drain off any excess liquid before mashing them and adding to the batter.
- The hot fudge frosting will stiffen as it cools, so whip it while still warm and spread it on the cake immediately.
- Chopped nuts (walnuts or pecans) are optional, but add a delicious crunch to the cake. For "wet nuts" like a traditional banana split, try these maple glazed walnuts.
- Without the whipped cream frosting, the cake can be stored for up to 3 days at room temperature or refrigerated for up to a week. Once the whipped cream has been added to the cake, it must be stored in the refrigerator.
- Recommended Tools: Bundt Pan | Stand Mixer | High Quality Cocoa Powder | Sprinkles
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