Now that spring has started and the weather is getting warmer, it is the perfect time to start enjoying banana splits. My banana split cake will remind you of your favorite ice cream sundae. This cake uses my easy one bowl banana cake recipe. It is filled with caramel sauce and chocolate ganache, frosted with vanilla buttercream, topped with more chocolate ganache, homemade whipped cream, and maraschino cherries. Take this sweet treat to any spring and summer gatherings.
Recipe:
Ingredients-
Cake:
3 bananas
1/4 cup oil
1 stick unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 1/2 cups yogurt
3 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Chocolate Ganache:
1 cup heavy cream
8 ounces (about 1 1/3 cups) chopped chocolate
Caramel Sauce:
1 cup brown sugar
1/2 cup heavy cream
3 tablespoons salted butter
1 teaspoon vanilla extract
Vanilla Buttercream Frosting:
4 sticks butter
6 cups powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Whipped Cream:
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Maraschino Cherries and rainbow sprinkles (for topping)
Instructions:
Cake-
Preheat the oven to 350° and grease and line with parchment paper three 6-inch cake pans. Mash the bananas in a large bowl. Add the oil, sugars, butter and yogurt. Mix in the eggs and vanilla. Add the flour, baking powder, baking soda, cinnamon and salt. Bake the cakes for 50 minutes. Let them cool and then level the the cakes by cutting the tops off with a serrated knife.
Chocolate Ganache:
Microwave the heavy cream for 2 minutes. Add in the chocolate and let it sit for 5 minutes. Stir until the chocolate and cream are combined and the ganache is smooth. Let it cool in the fridge for at least 25 minutes before using.
Caramel Sauce:
Cook the sugars, heavy cream, and butter in a small saucepan on medium high heat for about 5 minutes or until it reaches the desired color. Immediately pour into a bowl. Mix in the vanilla extract. Once cool place in the fridge until ready to use.
Vanilla Buttercream Frosting:
Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract and salt and beat the frosting on high until it whitens about 2 minutes.
Whipped Cream:
Put the heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer. Beat on high until there are stiff peaks in the cream.
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Pipe a ring of buttercream and fill the middle with the caramel sauce. Place the next cake layer on top. Pipe a ring of buttercream and fill the middle with the chocolate ganache. Place the last cake layer on top.
Step 3: Completely frost the outside and the top of your cake with the buttercream; using a flat frosting spatula (offset spatula) and a rotating cake stand will give you a smooth finish on the sides and top, but you can also make this without, and have a more wavy finish.
Step 4: Rim the bottom of the cake with sprinkles.
Step 5: Cover the top and drip the chocolate ganache down the sides.
Step 6: Pipe the whipped cream on top. Place one cherry on top of each whipped cream swirl. Sprinkle the top with more sprinkles.
Enjoy!