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Banana Split Cake

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 16
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If you have overripe bananas you’re trying to put to good use, skip the traditional banana bread and try this banana cake instead. A riff on everyone’s favorite ice cream sundae, this cake is made extra special by being dressed up in whipped topping, decorating decors and cheery cherries.
Updated Apr 13, 2020
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Cake and Frosting

Garnishes, as desired

  • Banana slices
  • Whipped topping
  • Betty Crocker™ rainbow mix decorating decors
  • Cherries


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  • 2
    Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  • 3
    In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    The best bananas to use in banana cake are ones that are just turning brown and soft. Bananas that are underripe are too tough while bananas that are overripe will be too sweet.
  • tip 2
    If you have browning bananas left over, you can freeze them to use for later. Simply peel, slice into pieces, place on a baking sheet and freeze. Once the banana pieces are frozen, you can transfer them to an airtight zip-top bag and store in the freezer until you’re ready to use. The next time you need mashed bananas, simple thaw the frozen bananas and mash.
  • tip 3
    While you can cut this cake into regular rectangular slices, switch things up by serving this cake in triangle shapes instead. Cut the cake lengthwise in half and crosswise into fourths. Then, cut squares diagonally in half.
  • tip 4
    This cake is served with hot frosting to mimic the hot fudge in a traditional banana split. For a room temperature cake, cool about 1 hour and do not heat frosting before spreading.
  • tip 5
    Play around with the flavor of this cake by swapping the chocolate frosting for vanilla, the semi-sweet chocolate chips for milk chocolate or the white cake mix for devil’s food cake mix.


Nutrition Facts are not available for this recipe
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