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Chocolate Banana Split Cake

This decadent dessert combines the joy of a classic banana split with rich chocolate flavor, perfect for gatherings or a mid-week treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Add slowly to the mix for moisture.
  • 2 ripe bananas, mashed
For the Toppings
  • Whipped cream (store-bought or homemade)
  • Sliced bananas
  • Your favorite chocolate syrup
  • Chopped nuts (walnuts or pecans are great choices)
  • Maraschino cherries Optional, but recommended!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Mix until well combined.
  4. Slowly pour in the boiling water and stir until smooth. The batter will be thin.
  5. Gently fold in the mashed bananas.
Baking
  1. Pour the cake batter into a greased 9x13-inch baking pan.
  2. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Assembly
  1. Let the cake cool completely.
  2. Spread whipped cream evenly over the top.
  3. Layer on sliced bananas, drizzle with chocolate syrup, sprinkle with nuts, and add a cherry on top.

Notes

If you have leftovers, store the cake covered in the fridge for 3-4 days. Substitute ripe bananas with applesauce if needed. Serve with vanilla ice cream for extra indulgence.