Chocolate Banana Split Cake is the ultimate celebration of two beloved desserts in one show-stopping treat. Imagine layers of rich, moist chocolate cake sandwiching tender banana slices, all crowned with clouds of whipped cream, drizzles of silky ganache, and the brightest maraschino cherries. Whether you’re throwing a birthday bash, impressing dinner guests, or simply indulging your sweet tooth, this cake delivers a symphony of flavor and texture in every slice. Learn more about its origins in the history of the banana split.

Table of Contents

What Is Chocolate Banana Split Cake?

Chocolate Banana Split Cake marries the nostalgic flavors of a banana split with the comforting heft of a layer cake. Key elements include:

Chocolate cake layers that are tender, deeply flavored, and sturdy enough to support multiple tiers
Fresh banana slices tucked between layers to echo the classic banana split
Whipped cream frosting as a light, airy balance to the dense chocolate
Ganache drizzle, maraschino cherries, and chopped nuts for the signature banana split flair

This dessert transcends mere cake, it’s a party on the plate, where each component shines and complements the others.

Key Ingredients Overview

To master this recipe, gather high-quality ingredients:

Cake Base
- 2¼ cups (280 g) all-purpose flour
- ⅔ cup (65 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1¾ cups (350 g) granulated sugar
- ¾ cup (170 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 ⅓ cups (315 ml) whole milk
Banana Layer
- 3–4 medium ripe bananas, sliced
- Optional: squeeze of lemon juice to prevent browning
Whipped Cream Frosting
- 2 cups (480 ml) heavy whipping cream, chilled
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
Ganache & Toppings
- 1 cup (175 g) semisweet or dark chocolate chips
- ½ cup (120 ml) heavy cream
- Maraschino cherries
- ½ cup chopped nuts (pecans, peanuts, or walnuts)
- Optional fruit sauces (strawberry, pineapple)

Slice of Chocolate Banana Split Cake topped with whipped cream, banana slices, cherries, and ganache drizzle

Essential Equipment & Tools

Ensure smooth workflow with these basics:

9×13″ baking pan or two 8″ round pans
Large mixing bowls and a rubber spatula
Stand mixer or electric hand mixer
Offset spatula and bench scraper for leveling and frosting
Piping bag with star tip (for decorative whipped peaks)
Serrated knife and cake leveler

Preparing Your Ingredients

Sift dry ingredients: Cocoa powder, flour, baking powder, soda, and salt—sifting prevents lumps and ensures an even crumb.
Slice bananas just before assembly, tossing with a drop of lemon juice to maintain color.
Warm ganache ingredients: Chop the chocolate finely so it melts evenly when combined with hot cream.

Baking the Chocolate Cake Base

Cream butter and sugar for 3–4 minutes until pale and fluffy.
Add eggs one at a time, mixing on medium speed and scraping down sides between additions. Stir in vanilla.
Alternate dry ingredients and milk: Add in three additions (dry, milk, dry, milk, dry), mixing until just combined—overmixing can toughen the crumb.
Pour into a pan greased and lined with parchment. Smooth the top with an offset spatula.
Bake at 350°F (175 °C) for 25–30 minutes (round pans) or 30–35 minutes (9×13″), until a toothpick comes out with moist crumbs.
Cool in pan for 10 minutes, then invert onto a rack and cool completely.

Cooling & Layer Preparation

Level cakes: Use a serrated knife or cake leveler to remove domed tops.
Simple syrup (optional): Combine ¼ cup sugar and ¼ cup water, boil until sugar dissolves. Brush onto cake layers for moisture retention.
Whip cream: Beat cold cream, powdered sugar, and vanilla on high until stiff peaks form—chill until ready to assemble.

Assembly: Layering the Cake

First layer: Place cake on serving plate, brush with syrup (if using).
Spread whipped cream: Use about ⅓ of the frosting in an even layer.
Arrange banana slices: Cover cream fully.
Repeat: Add second cake layer, brush syrup, frost, and bananas.
Final layer: Top with remaining whipped cream, smoothing sides and edges.

Making & Drizzling Ganache

Heat cream until just simmering; pour over chopped chocolate in heat-proof bowl.
Let sit 2 minutes, then stir until glossy and smooth.
Cool slightly so it thickens but remains pourable.
Drizzle around edges with a spoon or piping bag for a dramatic drip effect.

Toppings & Garnishes

Banana halves: Fan or slice each and place evenly around the top edge.
Maraschino cherries: Nestle one atop each banana segment.
Chopped nuts: Sprinkle the center generously for crunch.
Optional sauces: Dot strawberry or pineapple sauce between bananas for extra flair.

Creative Variations & Substitutions

Chocolate swap: Use milk or white chocolate chips for ganache to adjust sweetness.
Dairy-free: Replace whipped cream with coconut whipped cream and milk with almond or oat.
Extra layers: Turn into a three-layer cake for taller presentation—adjust baking time accordingly.
Flavor twists: Infuse simple syrup with rum or coffee for depth.

Storage, Make-Ahead & Serving Tips

Refrigerate covered (cake dome or plastic wrap) up to 2 days—keeps whipped cream stable.
Bring to room temperature before serving (20–30 minutes) for best flavor.
Freeze slices individually wrapped for up to 1 month; thaw in refrigerator overnight.

Frequently Asked Questions (FAQs)

Q1: Can I bake this cake in advance?

Yes! Bake and freeze unfrosted layers for up to 1 month. Thaw overnight in the refrigerator before assembly.

Q2: How do I prevent bananas from browning?

Toss slices in a little lemon juice immediately after cutting and assemble quickly.

Q3: What’s the best way to pipe whipped cream?

Use a chilled metal piping tip and bag; fill bag no more than half-full for control.

Q4: Can I freeze Chocolate Banana Split Cake?

Yes—freeze a fully assembled cake (wrapped well) up to 2 weeks. Thaw in the fridge overnight.

Q5: How do I reheat slices for serving?

Warm in a 300°F (150 °C) oven for 5–7 minutes, or microwave briefly (10 seconds) to bring flavors alive.

Conclusion

From birthday celebrations to casual get-togethers, Chocolate Banana Split Cake steals the show with its layers of indulgent chocolate, fresh banana, and classic banana split garnishes. Pair slices with coffee, vanilla ice cream, or a sparkling dessert wine, and watch smiles form across the table. Bake it once, and this show-stopper will become your go-to for every sweet occasion.

Chocolate Banana Split Cake: The Ultimate Decadent Layered Dessert

Author: Velma
Total Time: 5½ hours
Yield: 12 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Chocolate Banana Split Cake is a layered no-bake dessert inspired by the classic ice cream treat! With a crushed cookie crust, rich chocolate filling, creamy banana and pineapple layers, whipped topping, and classic sundae toppings like sprinkles, cherries, and chocolate drizzle—it’s a fun, colorful dessert perfect for summer gatherings, birthdays, or nostalgic celebrations.

Instructions

1. Make the Crust

Mix crushed cookies and melted butter until well combined.
Press firmly into the bottom of a 9×13-inch baking dish.
Chill in the fridge while preparing layers.

2. Make the Chocolate Layer

In a bowl, whisk together chocolate pudding mix and cold milk for 2 minutes until thickened.
Fold in whipped topping until smooth.
Spread evenly over the chilled crust.

3. Add Fruit & Cream Layers

Arrange banana slices over the chocolate layer.
Spread crushed pineapple evenly over bananas.
Gently spread whipped topping over the fruit layer.

4. Chill & Garnish

Cover and refrigerate for at least 4 hours (overnight for best results).
Just before serving, top with more whipped topping, chopped nuts, chocolate syrup, sprinkles, and cherries.

Prep Time: 30 minutes
Cook Time: 5 hours
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 390 kcal
Sugar: 27 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 11 g
Trans Fat: 0g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 20 mg

Keywords: Chocolate Banana Split Cake