Description

This Banana Split Cheesecake Cake is a dessert lover’s dream! Combining layers of moist banana cake, creamy cheesecake, and a medley of fresh fruits, it’s a stunning and delicious centerpiece for any occasion. Perfectly balanced with sweetness, creaminess, and freshness, this cake will become your go-to dessert for celebrations or simply when you want to treat yourself!

Ingredients

Scale

For the Banana Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 bananas)
½ cup sour cream
1 tsp vanilla extract

For the Cheesecake Layer:

16 oz cream cheese (softened)
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract

For Topping and Assembly:

2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
2 bananas (sliced)
1 cup strawberries (sliced)
½ cup raspberries
¼ cup chocolate syrup
Chopped walnuts or pecans (optional)

Instructions

Cheesecake Layer:

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease it lightly.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until set with a slight jiggle in the center. Cool completely and refrigerate for at least 2 hours.

Banana Cake Layers:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time. Mix in bananas, sour cream, and vanilla.
Gradually add the dry ingredients and mix until just combined. Divide the batter evenly between the pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Whipped Cream:

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Assembly:

Place one banana cake layer on a serving platter. Spread a thin layer of whipped cream.
Gently place the cheesecake layer on top and spread another thin layer of whipped cream.
Add the second banana cake layer. Frost the entire cake with the whipped cream.
Decorate with banana slices, strawberries, raspberries, chocolate syrup, and nuts (optional). Chill for 30 minutes before serving.

Notes

Use ripe bananas with yellow skins and brown spots for the best flavor and texture.
Allow the cheesecake to chill fully before assembling to prevent shifting during stacking.
For added texture, sprinkle chopped nuts over the cake before serving.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Chill Time: 2 hours
Cook Time: 1 hour 10 minutes (includes baking both layers)