Banana Split Cake

This cake is summer in a loaf form. It is light, fruity, and full of flavor. I would reccomend making it the day you want to serve it because of all of the whipped cream. This little dream has a lightly banana scented cake with fresh whipped cream with strawberries and pineapple folded in as it’s filling, dark chocolate, more fruit and  whipped cream finish it off.


  • 10  1/2 oz white sugar
  • 10 oz AP flour
  • 1/3 oz baking powder
  • 6 1/2 oz eggs
  • 1/2 tsp vanilla extract
  • 1 banana-liquified
  • 4 oz half and half
  • 6 oz butter
  • 1/2 pineapple chunks
  • 10 strawberries
  • 1 1/2 C heavy whipping cream
  • 1 T sugar
  • 1/2 C chocolate melted


Using the creaming method, cream butter and sugar until sugar is completely combined. Add eggs slowly, until combined. Combine flour and baking powder. Add flour and baking powder mixture and half and half alternately, with two additions each. Add banana and mix well. Bake at 350 degrees until a toothpick comes out clean.

Once cooled, invert cake and trim bottom to make even.

Set cake aside, and begin working with strawberries. Wash strawberries thuroughly, then slice and keep larger slices, pat dry with a paper towel.

Dip most of the strawberries slices in melted chocolate, about halfway up the slice. Reserve 2 strawberries worth of slices for filling.

Let chocolate on strawberries harden, and get back to that cake!

Whip cream with sugar and 1/2 tsp vanilla. Chop remaining strawberries and half of the pineapple into small pieces, fold into 1 cup of whipped cream.

Slice cake into two pieces.

Spread filling on cake, drizzle some melted chocolate over filling and replace top of cake.


Coat cake with remaining whipped cream, and dress up with chocolate covered strawberries and left-over pineapple chunks.

Lastly, take a big bite, sigh, and repeat. :)

The Girl With the Cupcake Tattoo



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