This dessert combines the classic flavors of a banana split into a simple, one-pan cake that’s sure to impress family and friends. The beauty of this recipe lies not just in its ease but also in the luscious layers of flavor and texture that come together in a beautifully chaotic way. With gooey bananas, rich chocolate, and a hint of pineapple, it’s a tropical dream come to life, perfect for summer gatherings, barbecues, or any festive occasion.
Ingredients
Scale:
1 box of yellow cake mix (15.25 oz)
1 cup chopped nuts (walnuts or pecans)
4 medium ripe bananas, sliced
1 can crushed pineapple (20 oz), drained
1/2 cup unsweetened cocoa powder
1 cup coconut flakes (unsweetened)
1/2 cup chocolate chips
1/2 cup butter, melted
Whipped cream, for serving
Maraschino cherries, for garnish
Chocolate syrup, for drizzling
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
In the prepared baking dish, layer the sliced bananas evenly across the bottom.
Pour the drained crushed pineapple over the bananas, spreading it evenly.
Sprinkle the dry yellow cake mix over the pineapple and bananas.
In a small bowl, mix the cocoa powder with the chopped nuts, coconut flakes, and chocolate chips. Sprinkle this mixture over the cake mix layer.
Drizzle the melted butter evenly over the entire cake.
Place the baking dish in the preheated oven and bake for 40-45 minutes.
Let the cake cool for at least 10 minutes before serving. Top with whipped cream, maraschino cherries, and a drizzle of chocolate syrup.
