Banana Split Layer Cake

By Terri Truscello

Prep Time:

Bake/Cook Time:

35m

Yield:

8-10 servings

Plan for:

Chill Time: 2 Hours

Banana Split Layer Cake is a sweet spin on the classic ice cream treat. Banana Cake is layered with vanilla, caramel walnut and strawberry frostings, and then topped with a chocolate ganache drizzle, sprinkles, fresh whipped cream. Don’t forget the cherry on top!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Banana Cake
1/2 cup (1 stick) butter, room temperature
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
2 eggs, room temperature
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 1/5 cups mashed bananas
1 teaspoon vanilla extract
Vanilla Frosting
1 1/2 cups (3 sticks) butter, room temperature
1 pound Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Caramel Walnut Frosting
1/3 cup Vanilla Frosting
1/4 cup chopped toasted walnuts
Chocolate Ganache
1/2 cup dark chocolate chips
1/3 cup heavy cream
1/2 teaspoon corn syrup
Whipped Cream
1/2 cup heavy cream
2 tablespoons Imperial Sugar Confectioners Powdered Sugar
Maraschino cherries
Sprinkles
2 tablespoons warm caramel sauce
Strawberry Frosting
1/3 cup Vanilla Frosting
1/3 cup chopped strawberries
2 drops pink food coloring (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Prepare three (3) 6-inch round cake pans with baking spray and set aside.
In the bowl of a stand mixer, cream butter until light and fluffy. Add in sugar and continue beating for 3 minutes. Add in eggs, one at a time, scraping down sides of bowl after each addition.
In a medium bowl, sift flour, baking powder, baking soda and salt. Add to creamed butter, alternating with buttermilk, beginning and ending with flour. Add bananas and vanilla extract and blend well.
Divide evenly between cake pans. Bake 28-32 minutes, or until a cake tester inserted into center comes out clean. Cool 20 minutes in pan, then turn out onto rack to cool completely.
Prepare frosting while cakes are cooling. Whip butter for 1 minute. Gradually add powdered sugar in batches. Blend on low, then increase to medium after each addition, scraping down sides periodically. Add vanilla extract and milk. Whip on low until incorporated, then whip on high for 2 minutes.
In one small bowl mix together 1/2 cup vanilla frosting, walnuts and caramel sauce. Make sure caramel is slightly warm but not hot, so it doesn’t melt frosting.
In another small bowl mix together 1/2 cup vanilla frosting, chopped strawberries and food color.
Level each cake. Place one cake on a cake round or serving plate. Fill bottom layer with caramel walnut frosting. Place second cake on top and fill with strawberry frosting. Turn last layer upside down so flat, uncut side is up. Crumb coat entire cake and chill for 45 minutes. Frost entire cake with vanilla frosting and chill another 45 minutes.
Place chocolate chips in a heat-proof bowl. In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips and let stand for 5 minutes. Add corn syrup and stir mixture until combined completely.
Pour some ganache in middle of cake. Using an offset spatula, spread ganache to sides so it drips over. Using a spoon, pour ganache down sides of cake to create additional drips. Pipe buttercream scallops around base of cake. Add sprinkles and chill for 20-30 minutes, or until ganache has set.
Whip heavy cream and powdered sugar. Pipe rosettes onto top and add maraschino cherries. Keep refrigerated until needed. Let cake sit out at room temperature for 15 minutes before serving.