Chocolate Banana Split Cake
Submitted by 11wiljan
Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minAll the joy of a banana split in cake form, and with almost no fat. This chocolate cake uses egg whites instead of whole eggs, water instead of milk, and mashed bananas for moisture. No butter, no oil, no yolks anywhere in the batter. The chocolate flavor comes from a generous half cup of cocoa powder.
The assembly is what makes this fun. Each cake square gets sliced in half horizontally, filled with fresh banana slices, drizzled with a from-scratch chocolate sauce, and topped with whipped topping and a maraschino cherry. It’s a banana split you eat with a fork.
The homemade chocolate sauce is worth the extra five minutes. Sugar, water, and corn syrup boiled together, then cocoa and vanilla stirred in off the heat. It’s glossy, pourable, and tastes like real chocolate, not the corn syrup-heavy stuff from a bottle.
Cornstarch in the batter alongside the flour gives the cake a tender, fine crumb that stays moist even without fat. The mashed banana adds natural sweetness and keeps everything soft.
Kitchen Tips
- Use very ripe bananas for the mashed banana in the batter. They’re sweeter and blend more smoothly
- Use firmer bananas for the sliced filling layer so they hold their shape between the cake layers
- Let the chocolate sauce cool slightly before drizzling so it doesn’t melt the whipped topping on contact
- Assemble just before serving. The banana slices brown and the cake softens if it sits too long
Variations
- Add sliced strawberries alongside the bananas for a true banana split experience
- Drizzle with caramel sauce in addition to the chocolate for a sundae-style topping
- Crush a few peanuts on top for the classic banana split crunch
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray 13×9 inch baking pan with vegetable cooking spray.
In large bowl, stir together flour, cocoa, cornstarch, baking powder, baking soda and salt.
In medium bowl, with wire whisk, stir sugar and water.
Add egg whites and corn syrup, beat with whisk until blended.
Gradually add liquid mixture to flour mixture, stirring with whisk until smooth.
Stir in mashed banana.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack.
Cut cake into 12 squares, slice each square in half horizontally.
Place slice banana between cake layers.
Top each piece with 1 tablespoon Chocolate sauce.
Garnish with whipped topping and cherry, if desired.
CHOCOLATE SAUCE: In medium saucepan, stir together sugar, water and corn syrup.
Cook oven medium heat, sitrring frequently, until mixture boils, boil about 1 minute.
Remove from heat, stir in cocoa and vanilla.
Cool slightly.
Makes about 1 cup sauce.
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