This heavenly banana split cake is great for birthdays, get togethers, or even just dessert. Instead of ice cream you can also try it with pudding. With this dish you can easily impress anyone!
If you have a slanted trifle bowl, you can just use 2, 8" cakes and just trim the edges to one of them.
If you don't have ANY trifle bowls, slanted or not slanted, your next best option is a glass cup. I used a small glass and just some cake scraps, and it worked amazingly!!!
If you do choose to make them in cups, make sure they're clear, see through cups.
And make sure to you a dark chocolate sauce to top this cake off!
Time: 2 hours
1x of my cake recipe, split in 1/2 for each pan
3 1/2 cups heavy whipping cream
4 tablespoons powdered sugar
4 cups vanilla ice cream
2 tablespoons warmed chocolate sauce
1 maraschino cherry
Whip your heavy whipping cream and powdered sugar together, until stiff peaks form.
Place one of your cakes on the bottom of a straight sided trifle bowl. Add 2 cups of ice cream and 1/3 of your whipped cream on the cake. Place cut bananas all over and freeze for 5 minutes.
Meanwhile prepare all your ingredients, such as the chocolate sauce, banana, and whipped cream. Once you take your cake out of the freezer, add the second layer of cake and top with a dollop of whipped cream. On top of that add a banana, and drizzle the chocolate sauce.
- The Bored Baker 👩🏽🍳