Banana Split Layer Cake | Recipes

Banana Split Layer Cake

(41) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent (cake only)

The inspiration for this cake comes straight from the ice cream parlour! Bananas, whipping cream and strawberry sauce make for one fabulously unique cake!



1 cup 250 mL brown sugar
½ cup 125 mL Crisco® Canola or Vegetable Oil
2 eggs
½ cup 125 mL plain yogurt
4 ripe mashed bananas (about 1 ½ cups/375mL)
1 tsp 5 mL vanilla extract
2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1 tsp 5 mL baking powder
¾ tsp 7 mL baking soda
1 cup 250 mL semi-sweet chocolate chips


1 ½ cups 375 mL whipping cream
3 tbsp 45 mL icing sugar
¾ cup 175 mL Smucker's® Pure Strawberry Jam

Garnish (optional)

½ cup 125 mL chopped banana chips


  1. Preheat oven to 350ºF (180ºC). Grease two 8” (20cm) cake pans.
  2. Beat brown sugar and oil in large mixing bowl until combined. Add eggs, one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Stir in chocolate chips. Pour batter into prepared pans.
  3. Bake in preheated oven 30 minutes or until a toothpick inserted in center of cakes comes out clean. Cool.
  4. Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar.
  5. Assembly: Slice each cake in half, horizontally. Place 1 slice on serving dish, spread ¼ cup (50mL) jam over cake. Spread about 1 cup 250mL) whipped cream over layer. Repeat with remaining 2 layers. Place last layer on top. Ice top and sides with remaining whipped cream. Sprinkle chopped banana chips over top of cake. Refrigerate until ready to serve.

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