Who doesn’t love a banana split? This classic frozen dessert is made from a fresh banana split lengthwise and topped with three scoops of ice cream – chocolate, vanilla and strawberry. Chocolate and strawberry sauces are drizzled over the ice cream and topped with whipped cream, crushed peanuts and a Maraschino cherry on top.
This easy banana split cake recipe captures all the flavors of this nostalgic dessert in a simple cake recipe that starts with a boxed cake mix. We mash a few bananas right into the batter and smoother it in a layer of strawberry jam. Next we add a layer of chocolate ganache (to capture that chocolate syrup flavor) and top this easy banana split cake with classic ice cream sundae toppings.
Variations of easy banana split cake
Just like the classic ice cream sundae, this easy banana split cake can be customized with your favorite ingredients. Here are a few suggestions.
Crushed pineapple: The original recipe uses drained canned crushed pineapple or finely chopped fresh pineapple. If you love that sweet citrus taste on your sundae, try adding a spoonful as a topping on each slice. Drain the pineapple juice and use only the crushed pineapple to prevent a soggy cake.
Caramel or butterscotch sauce: Add a drizzle of caramel or butterscotch sauce over each slice of cake.
Sprinkles: If your kids love sprinkles as much as mine, no sundae is complete without them. Sprinkle rainbow or chocolate sprinkles over each slice of cake.
Cake flavors: Have fun experimenting with cake mix flavors! Vanilla is my favorite ice cream flavor in a banana split so I’ve made it the star of the show but if you prefer chocolate or strawberry, use a chocolate or strawberry cake mix. Pineapple cake mix is also delicious in this recipe.
Customize your whipped cream
I’ve used store-bought whipped cream to make this recipe super simple. If you have a little bit of extra time, homemade whipped cream is delicious and you can add extracts for elevated banana split sundae flavor. Try using vanilla extract, strawberry extract or banana extract.
Using a handheld or stand mixer with a whisk attachment and whip 16 ounces of heavy whipping cream, 3 tablespoons of confectioners (powered) sugar, and a teaspoon of extract on medium-high speed about 3-4 minutes or until it reaches the desired whipped cream consistency.
What’s in easy banana split cake?
- Box of white or yellow cake mix – To make this recipe GF, I use a GF cake mix like King Arthur Baking
- Water, oil and eggs – Use the amounts on the back of the box.
- Bananas – Make sure they’re ripe for that super sweet banana flavor. The bananas also give the cake mix a delicious moist texture.
- Strawberry jelly – Jelly works much better than jam in this recipe. We’ll poke holes in the cake and place the jelly on top so it soaks into the cake. The fruit pulp in jam will prevent it from soaking into the cake.
- Chocolate chips
- Heavy whipping cream
- Whipped cream – A dollop of cool whip or Reddi Whip makes it easy to make dollops on each slice.
- Maraschino cherries and crushed peanuts, walnuts or pecans for topping – Place them in a plastic bag and use a rolling pin or another heavy utensil to smash them or add them to the food processor and use the pulse setting.
Easy Banana Split Cake
Ingredients
- 1 box of white or yellow cake mix To make this recipe gluten free use a gluten free cake mix like King Arthur Baking
- Water, oil and eggs Follow ingredients according to the directions on the cake mix box.
- 2 ripe bananas Mashed
- 1 cup strawberry jelly
- 12 ounces chocolate chips Milk chocolate or semi sweet chocolate chips
- 1 pint heavy whipping cream
- 8 ounces whipped cream For the topping
- Maraschino cherries For the topping
- ¼ cup crushed peanuts or walnuts For an optional topping
Instructions
- Prepare the cake according to the directions on the package. Stir the mashed bananas into the batter before baking.
- Once the cake has baked and cooled. Use a fork to poke holes in the top of the cake. Add 1/2 cup water to the jelly and stir with a whisk to combine. Spread the jelly on top of the cake.
- To prepare the ganache topping, start by placing the chocolate chips in a bowl. Warm the heavy cream in a pan on medium heat. Don't allow the milk to boil.
- Pour the hot heavy cream over the chocolate chips and use a whisk to stir until smooth. Pour the ganache topping over the top of the cake and place in the fridge to cool for a minimum of one hour.
- Serve each piece with a dollop of whipped cream, a Maraschino cherry and crushed peanuts.
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