The nostalgia of the 1970’s when a Banana Split Dessert was all the rage in the UK. Originating in the USA in 1904, it was an ice-cream dessert consisting of a banana, sliced lengthways down the centre, which was then filled with ice cream and whipped cream and topped with a few glace cherries.
For all banana lovers and those with fond memories of the 70’s, this recipe makes 2 (1lb) loaves and has all the flavours of fresh bananas both in the cake and in the frosting. However, if frosting is not to your liking and you want to avoid a sugar overload, you can forgo all the decoration and eat the loaves as they are. Each one has a great banana split flavour.
- Banana Split natural flavoured icing sugar from Sugar and Crumbs
- Colour Splash concentrated food colouring from Sugar and Crumbs
- Tulip Russian Nifty Nozzle no. 232L from Sugar and Crumbs.
You may also like these other Banana cake recipes.
Banana Split loaves
- 280 g butter softened
- 280 g banana split natural flavoured icing sugar from Sugar and Crumbs
- 5 medium eggs
- 230 g self raising flour
- 50 g ground almonds
- 1 ripe banana
- 1 tbs flaked almonds
Topping and decoration
- 110 g butter softened
- 220 g banana split natural flavoured icing sugar from Sugar and Crumbs
- Lemon shade - Colour Splash concentrated food colouring from Sugar and Crumbs.
- 6 morello glacé cherries
- 12 good sized banana chips
- 1 tbs flaked almonds
Make the loaves
- preheat the oven to 180deg fan assisted. If using a steam baked oven, as I have, refer to the manufacturers instructions.
- Grease and line 2 x 1lb loaf tins with baking parchment.
- Using an electric mixer, beat together the butter and the icing sugar until light and fluffy. Scrape down the sides of the bowl at intervals.
- Add the eggs, one at a time, adding a little flour after each one, to help prevent curdling. Mix until well combined.
- Add the flour and ground almonds. Mix on a low setting until well combined.
- Pour the batter evenly into each prepared tin.
- Slice the banana lengthways into 4 thin slices. Place two slices on top of the cake batter in each tin. Sprinkle a few flaked almonds on the top.
- Bake in the oven for 40 – 45 mins or until baked. Testing the centre of each loaf with a skewer until it comes out clean.
- Leave in the tins for 10 – 15 mins to cool a little before turning out onto a wire rack to cool completely.
- If you don’t want to decorate with the butter icing, both loaves can be eaten at this stage.
- See note on freezing below.
Make the topping and decorate
- While the loaves are cooling. Make the butter icing by beating together the butter and icing sugar until light a fluffy. Add a few drops of Lemon colouring as required and mix to an even colouring.
- Place the butter icing into a piping bag fitted with your favourite nozzle. I used Tulip Russian Nifty Nozzle no. 232L from Sugar and Crumbs.
- Pipe 3 large rosettes lengthways down the centre of each loaf. Top each rosette with a cherry and a couple of banana chips at each side of the cherry. Scatter a few flaked almonds along the length of the butter icing.
- As with most banana loaves, these will keep for a few days if kept in an air tight container.
You can freeze the loaves, and ice them later. Make sure the loaves are completely cold, before double wrapping in cling film, and a layer of foil. Bring back to room temperature before icing and decorating. Do not refreeze.