Banana Split Cake

Johnson & Wales Sophomore Ellen Simmons

Banana Split®

90 minutes

7-10 minutes


Molten Cake
3 oz. all-purpose flour
12 oz. semi-sweet chocolate chips
12 oz. (3 sticks) butter, cut into slices
6 eggs
3 oz. powdered sugar
Pinch of salt
Banana Whip Topping
1 cup Tropical Food’s Banana Split®
4 cups heavy cream
1 cup powdered sugar, sifted
1 tsp. vanilla extract

Molten Cake
Pre-heat oven to 350 degrees. Sift flour and salt together. Butter muffin tins, or spray with non-stick spray. In a double boiler, gently melt chocolate chips and butter together. In a separate bowl, whisk eggs and sugar together. Allow the chocolate and butter mixture to cool. Add the egg and sugar mixture to it, then whisk in flour. Fill buttered muffin tins with mixture and place into oven. When sides of cake settle (7-10 minutes), remove from oven and leave to cool before removing from tins.

Banana Whip Topping
Add cream, sugar and vanilla extract into mixer and whip on second speed until fluffy. Fold Tropical Food’s Banana Split® into the whipped cream. Top cakes with banana whip topping once they are completely cooled.

Tags: Banana Split, cake, chocolate, Dessert, fall recipe, johnson & wales, recipe, vanilla

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