This post is part of #SpringSweetsWeek. I received product samples from sponsors to help create the recipes. All opinions are my own.
This adorable Vegan Banana Split Cake tastes just like the classic ice cream dessert, but in cake form. Soft banana cake layers are filled with strawberry jam, finished with vanilla frosting, a dark chocolate drip, and topped with cherries.
Hi friends — happy Thursday! I’m still sharing treats for #SpringSweetsWeek, and because small layer cakes are my favorite, I created this charming Vegan Banana Split Cake for the occasion. It’s one of my favorite cakes: light and tender banana cake layered with strawberry preserves, covered in a pale pink vanilla buttercream, and finished with a rich dark chocolate drip and maraschino cherries. It captures the spirit of the classic banana split in cake form and is so fun to make and serve.
For this cake I used Dixie Crystals sugar products. High-quality sugar can make a noticeable difference in baking, and I appreciate that some brands are mindful about vegan-friendly processing. I used granulated sugar in the cake and powdered sugar in the frosting. Powdered sugar tends to be one of the ingredients I go through fastest at home!
I first made this cake a few weeks ago and took it to a friend’s birthday dinner to celebrate and share. As a food blogger I often trade birthday cakes with friends: I make the cake they want me to make for my content schedule, and they get a fun, custom dessert. It’s a great way to spread the joy (and keep the cake from disappearing on my own!)
Join me in checking out other creators sharing sweet recipes this week — there’s a wide variety of springtime treats from scones and bars to parfaits and fun popcorn bites. I always love seeing everyone’s creativity.
Thursday #SpringSweetsWeek Recipes
- Berry Chia Scones with Lemon Glaze by Hezzi-D’s Books and Cooks
- Birds Nest Easter Dirt Cups by Strawberry Blondie Kitchen
- Blackberry Lemon Coffee Cake by Our Good Life
- Bunny Cards by The Freshman Cook
- Carrot Cake Macaron by A Kitchen Hoor’s Adventures
- Chocolate Fruit Pizza by Creative Southern Home
- Cottontail Confetti Krispies by Culinary Adventures with Camilla
- Creamy Lemon Cheesecake Parfaits by Cheese Curd In Paradise
- Easter Chocolate Bark by Sweet Beginnings
- Easter Fudge by Family Around the Table
- Fruit and Yogurt Popsicles by Kate’s Recipe Box
- Fun Spring Meringues by Cindy’s Recipes and Writings
- Lemon Cookie Bars by A Day in the Life on the Farm
- Lemon Raspberry Yogurt Parfaits by The Tip Garden
- Meyer Lemon Pudding Cake by House of Nash Eats
- Orange Cupcakes by A Joyfully Mad Kitchen
- Spring Rolo Pretzel Bites with Sprinkles by Blogghetti
- Spring Sugar Cookie Cake by Books n’ Cooks
- Strawberry Cheesecake Pancakes by The Crumby Kitchen
- Strawberry Chocolate Chip Buckwheat Pancakes by Crumb Top Baking
- Sugar Cookie Dough Frosting by Cooking With Carlee
- Vegan Banana Split Cake by The Baking Fairy
- White Chocolate Funfetti Brownies by Kelly Lynn’s Sweets and Treats
- Yogurt Panna Cotta with Berry Coulis by Cookaholic Wife
Tips for success:
- Bring both the vegan butter and vegan shortening to room temperature before making the frosting. When they are the same temperature they blend smoothly and create a light, fluffy frosting. Beat the two together by themselves until completely creamy before adding powdered sugar.
- Reserve a small portion of the white frosting before tinting the rest pink; the white portion works perfectly as “whipped cream” swirls on top.
- Use very ripe bananas for the best flavor and sweetness—brown or heavily spotted bananas are ideal for cake.
- Traditional banana splits sometimes include pineapple. I skipped it because I’m not a fan, but if you enjoy pineapple, a jarred pineapple sundae topping would be an easy addition to the center layer.
Check out all my #SpringSweetsWeek recipes:
- Monday: Vanilla Bean Dutch Baby with Strawberry-Hibiscus Syrup
- Tuesday: Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Frosting
- Wednesday: Vegan Raspberry Dark Chocolate Energy Bites
- Thursday: Vegan Banana Split Cake
- Friday: Vegan Lemon Blueberry Cupcakes
- Saturday: Vegan Blood Orange & Dark Chocolate Loaf Cake
Vegan Banana Split Cake
A cake inspired by the classic banana split: banana-flavored cake layers filled with strawberry preserves, frosted with vanilla buttercream, topped with a dark chocolate drip and cherries.
Ingredients
- For the cake
- 4 ripe medium bananas
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/3 cup unsweetened nondairy milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- For the frosting
- 1/2 cup vegan shortening
- 1/2 cup vegan butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the ganache
- 3 oz dark chocolate
- 2–3 tablespoons nondairy unsweetened milk, as needed
- For assembling
- Strawberry preserves
- Sprinkles
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Spray two 6″ round cake pans with nonstick baking spray.
- In a large bowl, mash the bananas until mostly smooth. Stir in the oil, nondairy milk, granulated sugar, and vanilla until combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined; do not overmix.
- Divide the batter between the prepared pans and bake for about 45 minutes, or until the centers are set and a toothpick comes out clean. Let the cakes cool completely.
- While the cakes cool, make the frosting. In a stand mixer fitted with the paddle (or using a hand mixer), beat the vegan shortening and vegan butter together until creamy and smooth.
- Gradually add powdered sugar to reach a spreadable frosting consistency, adding a pinch of salt. If the frosting is too thick, add a little nondairy milk to smooth it. Reserve a small portion of white frosting for decorating the top, then tint the remaining frosting a pale pink.
- To assemble, slice each cake layer horizontally so you have four thinner layers total. Place one layer on a cake stand or plate. Pipe a ring of pink frosting around the edge to create a small “fence,” then spoon strawberry preserves into the center and spread thinly.
- Repeat layering with the remaining cake pieces and preserves. Frost the outside of the assembled cake with the remaining pink frosting. Chill the cake briefly while you prepare the ganache.
- For the ganache, place the dark chocolate in a microwave-safe bowl and heat in 15–20 second intervals, stirring between each, until melted. Add nondairy milk one tablespoon at a time and stir until the ganache is smooth and pourable. If it looks grainy, add a little more milk and stir until it smooths out.
- Drizzle the ganache over the chilled cake, allowing it to drip down the sides. Let the ganache set slightly.
- Fill a piping bag fitted with a wide star tip (1M) with the reserved white frosting. Pipe small mounds around the top edge of the cake and place a maraschino cherry on each mound. Finish with sprinkles and serve.
