The Ultimate Banana Split Cake Recipe With Eggs

The Ultimate Banana Split Cake Recipe With Eggs

Last Updated on December 26, 2021 by Zara R.

This banana split cake recipe with eggs is topped with luscious cream cheese frosting, rich chocolate ganache, and a fresh pineapple filling.

If you aren’t a fan of traditional banana split, or even a strawberry-based banana split cake, then we have the perfect recipe for you! This recipe for banana split focuses on the fresh flavors of banana and pineapple.

We used a banana-flavored pound cake recipe and topped it with a uber creamy frosting, a zesty fresh pineapple filling, and finally, a rich chocolate ganache topped with toasted walnuts. All-in-all, this is an extremely well-balanced banana split cake that is relatively easy to make and that can be stored in the fridge for up to a week!

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What is a banana split?

A banana split is a traditional American ice cream dessert. It is made from a banana that has been cut in half (hence the name, split) and is topped with ice cream and sauce. Usually, three scoops of ice cream are added; one chocolate, one vanilla, and one strawberry.

The sauces used is also usually either chocolate or vanilla-flavored, but a pineapple sauce is also quite common. The ice cream is then topped with a dollop of whipped cream and maraschino cherries. Chopped peanuts or walnuts are optional but highly recommended for an added crunch.

What is a banana split cake?

It’s exactly what it sounds like; a cake that drew inspiration from the flavors of a classic banana split dessert. There are a ton of recipes for banana split cake out there that uses different combinations of the classic flavors.

We have a banana split cake with strawberries on our site, but today, we will be making one without any.

Today, we will be making a banana split cake with eggs and no strawberries.

recipe for a banana split cake

What You Need To Make This Banana Split Cake Recipe With Eggs

Ingredients

  • 1 cup (227 grams) salted butter, softened
  • 3 cups (600 grams) fine sugar
  • 6 large eggs, room temperature
  • 3 medium bananas, mashed
  • 1 teaspoon (5 ml) vanilla extract or essence
  • 1/2 teaspoon (2.5 ml) lemon juice
  • 1 lemon zest
  • 3 cups  (450 grams) cake flour, sifted three times
  • 1/4 teaspoon (1.25 ml)  baking soda
  • 1 cup (250 ml) sour cream

For the cream cheese frosting

  • 500 grams cream cheese
  • 1 cup (120 grams) salted butter, room temperature
  • 2 tablespoons (30 ml) vanilla extract
  • 1-2 teaspoons (5-10 ml) cherry or banana extract, optional
  • 8 cups (960 grams) powdered sugar, sifted

For the pineapple filling

  • 1 fresh pineapple, peeled, sliced, and crushed

For the chocolate ganache

  • 150 grams milk chocolate, chopped
  • 150 ml heavy cream or milk
  • 1 teaspoon (5 ml) vanilla extract

For the decorative details

  • Sliced banana pieces
  • Walnuts, toasted and chopped

Equipment

  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • Mixing bowls
  • Spatula
  • 10-inch round baking tin
  • Baking paper, non-stick
  • Cooling rack
  • Medium saucepan
  • Chopping board
  • Knife
  • 12-inch cake board
  • Offset spatula
  • Piping nozzle, star tip
  • Piping bags

Step by step instructions

For the banana split cake with eggs

Step 1: Cream the butter and sugar

Combine the butter and granulated sugar in a large mixing bowl and cream it until you have a light and fluffy mixture, about 8 minutes. While creaming, the sugar should dissolve completely before moving on to the next steps.

Step 2: Add the wet and dry ingredients

After creaming the butter, add in the eggs one at a time, beating the mixture well after every addition. This will ensure that the eggs are evenly distributed. Then, fold in the mashed bananas, vanilla extract, lemon juice, and lemon zest.

Next, fold in one-third of the cake flour. Only once the first third has been almost fully incorporated should you gently fold in the remaining cake flour and baking soda. This method will help you keep the cake as airy as possible.

Lastly, fold in the sour cream until it is just incorporated.

Step 3: Bake the cake

Preheat the oven to 160°C (325°F) and place the baking rack in the middle of the oven. Pour the cake batter into your lined baking pan and your banana pound cake for about 75-85 minutes, or until the skewer comes out clean.

Once completely baked, remove the cake from the oven and allow it to cool for about 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely. Once it has cooled, slice the cake into two or three layers, depending on the thickness you want.

For the cream cheese frosting

Step 1: Beat the cream cheese and butter

Combine the softened cream cheese and butter into a mixing bowl and beat it at a high speed until it becomes light and fluffy.

JESSILIN HOME Marble Round Cheese Board 12″

Step 2: Add the extracts and powdered sugar

Add the extracts to the whipped butter mixture. Then, add about 3/4 of the sifted powdered sugar. Beat for about 5 minutes before checking the consistency. You can add more powdered sugar slowly until you have achieved the desired consistency. Make sure to scrape the sides so that all of the ingredients are evenly mixed.

For the chocolate ganache

Step 1: Heat the heavy cream

Place the heavy cream and vanilla extract in a medium saucepan and heat it over a low to medium heat.

Step 2: Melt the chocolate

Make sure the chocolate is chopped into small pieces. Pour the heated cream over the chocolate and mix the ingredients together until you get a smooth and uniform glaze.

Cake assembly

Step 1

First, place a small dollop of cream cheese frosting on your cake board to prevent the cake from moving. Add the first cake layer on the board and add a layer of cream cheese frosting.

Step 2

Add some freshly cut pineapple onto the cream cheese frosting, leaving about 1/2 inch space around the sides. Fill a piping bag with some frosting, and pipe some detail around the edges, unless you want a more rustic-looking cake.

Step 3

Repeat the layering process until you have reached the last cake layer. Top the cake with a generous amount of piped cream cheese frosting and garnish it with some pineapple, sliced banana, and some chopped walnuts.

Find more banana split cakes ideas here

Tips and tricks for making banana split cake recipe with eggs

You can use virtually any type of pound cake recipe you like. We love this one because it contains mashed bananas which add to the flavor profile. You can also use your own buttercream frosting recipe, but cream cheese helps balance the sweetness of the cake by adding some tanginess.

This recipe for a banana split cake doesn’t contain any strawberries, leaving you with vanilla, chocolate, and pineapple to play around with. You can create your own filling using these flavors.

And, to achieve a smooth texture in your frosting, it is crucial that you use softened cream cheese and butter. If they are too hard they will create lumps. But, if they are too soft they will not create a smooth emulsion and grain-free frosting.

To fix lumpy frosting, gently heat the bowl over a water bath or using a hot towel. Then, mix the ingredients together until there are no more lumps. To fix a split frosting, place the bowl inside the fridge and allow the cream cheese and butter to set a bit before mixing the ingredients together again.

If you are looking for a quicker method to make the chocolate ganache, simply combine the ingredients in a microwave-safe bowl and heat it in 30-second intervals until all the chocolate has melted and you have a smooth mixture.

You can store this banana split cake in an airtight container inside the fridge for up to a week.

Servings and preparation time for this banana split cake

Preparation Time Total Time Servings
40 minutes 2 hours 12

Let us know in the comments below what you think about this recipe or how you like to make it! And, remember to save and share it for future special occasions.

The Ultimate Banana Split Cake Recipe With Eggs

This banana split cake recipe with eggs is topped with luscious cream cheese frosting, rich chocolate ganache, and a fresh pineapple filling. If you aren't a fan of traditional banana split, or even a strawberry-based banana split cake, then we have the perfect recipe for you! This recipe for banana split focuses on the fresh flavors of banana and pineapple.
Prep Time40 mins
Baking Time1 hr 20 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: banana split cake recipe with eggs, banana split cake with eggs, recipe for a banana split cake, recipes for banana split cake
Servings: 12
Author: Cakedecorist

Equipment

  • Measuring cups
  • Measuring Spoons
  • Mixing bowls
  • 10-inch round baking tin
  • Baking paper, non-stick
  • Cooling Rack
  • Medium saucepan
  • Chopping board
  • Knife
  • 12-inch cake board
  • Piping nozzle, star tip
  • Piping bags

Ingredients
  

  • 1 cup 227 grams salted butter, softened
  • 3 cups 600 grams fine sugar
  • 6 large eggs, room temperature
  • 3 medium bananas, mashed
  • 1 teaspoon 5 ml vanilla extract or essence
  • 1/2 teaspoon 2.5 ml lemon juice
  • 1 lemon zest
  • 3 cups 450 grams cake flour, sifted three times
  • 1/4 teaspoon 1.25 ml baking soda
  • 1 cup 250 ml sour cream

For the cream cheese frosting

  • 500 grams cream cheese
  • 1 cup (120 grams) salted butter, room temperature
  • 2 tbsp (30 ml) vanilla extract
  • 1-2 tsp (5-10 ml) cherry or banana extract, optional
  • 8 cups (960 grams) powdered sugar, sifted

For the pineapple filling

  • 1 fresh pineapple, peeled, sliced, and crushed

For the chocolate ganache

  • 150 grams milk chocolate, chopped
  • 150 ml heavy cream or milk
  • 1 tsp (5 ml) vanilla extract

For the decorative details

  • Sliced banana pieces
  • Walnuts, toasted and chopped

Instructions

  • Cream the butter and sugar.
    Combine the butter and granulated sugar in a large mixing bowl and cream it until you have a light and fluffy mixture, about 8 minutes. While creaming, the sugar should dissolve completely before moving on to the next steps.
    1 cup 227 grams salted butter, softened, 3 cups 600 grams fine sugar
  • Add the wet and dry ingredients.
    After creaming the butter, add in the eggs one at a time, beating the mixture well after every addition. This will ensure that the eggs are evenly distributed. Then, fold in the mashed bananas, vanilla extract, lemon juice, and lemon zest.
    Next, fold in one-third of the cake flour. Only once the first third has been almost fully incorporated should you gently fold in the remaining cake flour and baking soda. This method will help you keep the cake as airy as possible.
    Lastly, fold in the sour cream until it is just incorporated.
    6 large eggs, room temperature, 3 medium bananas, mashed, 1 teaspoon 5 ml vanilla extract or essence, 1/2 teaspoon 2.5 ml lemon juice, 1 lemon zest, 3 cups 450 grams cake flour, sifted three times, 1/4 teaspoon 1.25 ml baking soda, 1 cup 250 ml sour cream
  • Bake the cake.
    Preheat the oven to 160°C (325°F) and place the baking rack in the middle of the oven. Pour the cake batter into your lined baking pan and your banana pound cake for about 75-85 minutes, or until the skewer comes out clean.
    Once completely baked, remove the cake from the oven and allow it to cool for about 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely. Once it has cooled, slice the cake into two or three layers, depending on the thickness you want.

For the cream cheese frosting

  • Beat the cream cheese and butter.
    Combine the softened cream cheese and butter into a mixing bowl and beat it at a high speed until it becomes light and fluffy.
    500 grams cream cheese, 1 cup (120 grams) salted butter, room temperature
  • Add the extracts and powdered sugar.
    Add the extracts to the whipped butter mixture. Then, add about 3/4 of the sifted powdered sugar. Beat for about 5 minutes before checking the consistency. You can add more powdered sugar slowly until you have achieved the desired consistency. Make sure to scrape the sides so that all of the ingredients are evenly mixed.
    2 tbsp (30 ml) vanilla extract, 1-2 tsp (5-10 ml) cherry or banana extract, optional, 8 cups (960 grams) powdered sugar, sifted

For the chocolate ganache

  • Heat the heavy cream.
    Place the heavy cream and vanilla extract in a medium saucepan and heat it over a low to medium heat.
    150 ml heavy cream or milk, 1 tsp (5 ml) vanilla extract
  • Melt the chocolate.
    Make sure the chocolate is chopped into small pieces. Pour the heated cream over the chocolate and mix the ingredients together until you get a smooth and uniform glaze.
    150 grams milk chocolate, chopped

Cake assembly

  • First, place a small dollop of cream cheese frosting on your cake board to prevent the cake from moving. Add the first cake layer on the board and add a layer of cream cheese frosting.
  • Add some freshly cut pineapple onto the cream cheese frosting, leaving about 1/2 inch space around the sides. Fill a piping bag with some frosting, and pipe some detail around the edges, unless you want a more rustic-looking cake.
    1 fresh pineapple, peeled, sliced, and crushed
  • Repeat the layering process until you have reached the last cake layer. Top the cake with a generous amount of piped cream cheese frosting and garnish it with some pineapple, sliced banana, and some chopped walnuts.
    Sliced banana pieces, Walnuts, toasted and chopped
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