Banana Split Cake Recipe

An old-school sundae becomes a show-stopping cake with all the fun toppings.

The ingredient of Banana Split Cake Recipe

• 450g 3 cups self raising flour
• 1 2 tsp bicarbonate of soda
• 1 2 tsp table salt
• 250g unsalted butter chopped at room temperature
• 285g 1 1 3 cups caster sugar
• 4 eggs at room temperature
• 2 teaspoons vanilla extract
• 200ml sour cream
• 1 1 2 cups about 3 4 large mashed ripe banana plus extra to decorate
• 180g 1 cup mini dark chocolate chips
• chocolate sauce to decorate
• maraschino cherries to decorate
• crushed peanuts to decorate
• fresh strawberries to decorate
• wafer rolls to decorate
• 300g bought pasteurised liquid egg whites
• 485g 2 1 4 cups caster sugar
• 650g unsalted butter chopped at room temperature
• 1 2 tablespoon vanilla extract
• 50g mini dark chocolate chips melted cooled slightly
• 1 1 2 teaspoons strawberry essence
• pink and yellow gel food colouring to tint

The Instruction of banana split cake recipe

• preheat oven to 180c 160c fan forced grease three 20cm round cake pans and line the base and side with baking paper sift the flour bicarb and salt into a bowl
• use a stand mixer with the paddle attachment or electric beaters to beat the butter and sugar in a large bowl until pale and fluffy add eggs 1 at a time beating well after each addition add the vanilla and beat until combined with the mixer on low speed add flour mixture and sour cream in alternating batches beginning and ending with flour until just combined gently fold through banana and choc chips divide cake mixture among prepared pans smooth the top bake for 35 40 minutes or until a skewer inserted into centre of cakes comes out clean set aside in pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• meanwhile to make the buttercream use a balloon whisk to combine the egg whites and sugar in a large heatproof bowl place bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water cook stirring often with whisk for 3 5 minutes or until hot to the touch to test transfer a small amount to a saucer and if mixture is hot it is ready remove bowl from heat and transfer mixture to a stand mixer with the whisk attachment can also use electric beaters whisk on high speed for 10 minutes or until almost room temperature switch to paddle attachment reduce speed to low gradually add butter beating well after each addition until smooth and creamy add vanilla and a pinch of salt beat until well combined
• transfer 1 cupful of buttercream to a small bowl add melted choc stir to combine place 1 cupful of remaining buttercream in a separate small bowl add strawberry essence and a few drops of pink colouring stir to combine place 11 u20442 cupfuls of remaining buttercream in a third small bowl tint with yellow colouring and set aside to ice cake
• line a baking tray with baking paper use an ice cream scoop to scoop 4 balls of the chocolate buttercream and place 2cm apart on prepared tray repeat with the strawberry and plain vanilla buttercreams spoon the remaining vanilla buttercream into a piping bag fitted with a fluted nozzle and set aside at room temperature place the baking tray in the freezer for 15 minutes or until the scoops are very firm
• meanwhile use a serrated bread knife to trim and level top of each cake use a little of the vanilla buttercream to secure 1 cake base side down onto a cake board or serving platter spread remaining yellow buttercream over top of cake repeat with a second cake layer and yellow buttercream top with the remaining cake base side up spread yellow buttercream over the top and side of the whole cake use an offset palette knife or cake scraper to smooth the side and top
• remove buttercream scoops from freezer and arrange on top of the cake pipe swirls of the reserved vanilla buttercream on top of the buttercream scoops and decorate with chocolate sauce cherries peanuts strawberries wafer rolls and extra banana

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