Banana Split Bundt Cake

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Banana Split Bundt Cake

Let’s get this Sunday started off right. With Bundt Cake. Banana Split Bundt Cake.


Let’s do this.

Banana Split Bundt Cake

Usually I bake because I want to. I find a recipe I simply must try, I get an insatiable craving for a triple chocolate chip cookie, or I just long for the sound of beater blades whipping butter against the sides of my old faithful KitchenAid mixer.

I find baking relaxing. It’s an outlet, a time to focus my thoughts and creativity on something I can taste and touch and smell.

But occasionally I bake out of necessity. There’s the whole “we have to eat to survive thing” that sometimes gets my butt to the kitchen when I’m not really in the mood.

But more often, it’s a bit of over-ripe produce or a can of leftover pumpkin puree that has me donning an apron and firing up the oven.

Banana Split Bundt Cake

Such was the case with this Banana Split Bundt Cake. Bananas rarely get a chance to turn brown in this house, but when they do, they’re destined for bakedom (or for the freezer for smoothies, but that’s not nearly as fun).

I tossed around the usual ideas–banana bread, banana muffins–and even considering jazzing one of them up with some Amish peanut butter or chocolate. But after a quick glance at the glossary of my King Arthur Flour Cookbook, I knew I had my winning recipe: Banana Split Bundt Cake.

This cake has a similar texture to a banana bread, but is made worthy of the dessert table by a ribbon of dark chocolate that runs throughout the cake and a rich fudge glaze that’s poured over the top. Plus, it’s a bundt cake, which I simply can’t seem to get enough of. (See this Chocolate Bundt Cake, this Orange Cake, and this Peach Bundt Cake).

Since this is called banana split cake, I thought it would be a regular travesty not to include a little strawberry, so I added a ribbon of strawberry jam to the center.

Banana Split Bundt Cake

A word of warning, this cake does require A LOT of bowls. It’s essentially made by creating three batters–a banana, a strawberry, and a chocolate–and swirling them together. This makes for one amazing cake. Unfortunately, it also makes for one huuuuge pile of dishes.

You’ll just have to trust me on this one, friends. It’s worth every soapy minute. And I’m sure there’s a husband/sibling/parent/child/creepy neighbor around that can handle those for you.

And wait…I know what you’re thinking. Isn’t this just an excuse to eat cake for breakfast?

You bet it is.

Banana Split Bundt Cake

Banana Split Bundt Cake

Strawberry Chocolate Banana Split Bundt Cake

Three separate cake batters swirl together to earn the "Banana Split" moniker. Flavored just like the iced cream classic all the way down to the hot fudge topping.
5 from 1 vote
Print Pin
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes
Servings: 16 slices
Calories: 473kcal


For the cake:

  • 3/4 cup semi sweet chocolate chips
  • 2 small very ripe banana (or about a 1/2 cup puree)
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3/4 cup strawberry jam

For the glaze:

  • 3/4 cup chocolate chips
  • 3 Tablespoons butter
  • 1/4 cup half and half


  • Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan.
  • Place the chocolate chips in a heat proof bowl and melt them either over a shallow pan of simmering water or in the microwave. Set aside.
  • Place the bananas in another small bowl and mash with a fork. Set aside.
  • Place the strawberry jam in another bowl and set aside.
  • In the bowl of an electric mixer, beat eggs on high speed until they're light and foamy. Add the sugar in four separate additions, beating for about a minute between each one. Continue to beat until mixture is thick, about 5 minutes on high speed.
  • Meanwhile, in another large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the vegetable oil to the egg mixture, scraping down the sides of the bowl as needed. Continue to beat for about a minute on medium high speed. Stir in the buttermilk and vanilla.
  • Remove the bowl from the mixer and gently fold in the dry ingredients. Pour about 1 1/2 cups of the batter over the melted chocolate and stir until blended. Pour another 1 1/2 cups of batter over the strawberry jam and stir until blended. Fold the mashed bananas into the remaining batter.
  • Pour about a 1/3 of the banana batter into the bottom of the bundt pan, followed by the chocolate batter, another 1/3 of the banana batter, all of the strawberry batter, then the final 1/3 of the banana batter. Use a knife to gently swirl the batters together.
  • Bake the cake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes then invert it onto a cake plate. Allow to cool completely before glazing.

For the glaze:

  • Place the chocolate chips, butter, and cream in the same heat proof bowl you used to melt the other chips. Melt over simmering water or in the microwave until mostly melted. Stir until the chips are completely smooth and melted. Allow to cool slightly before pouring over the cake. Refrigerate the cake or leave it out for several hours to allow the glaze to set before serving.


  • This amazing cake is well worth the mountain of dishes!
Course Dessert
Cuisine American
Keyword banana bundt cake, banana split cake


Calories: 473kcal | Carbohydrates: 61g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 236mg | Potassium: 195mg | Fiber: 2g | Sugar: 37g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

Recipe adapted from¬†The King Arthur Flour Baker’s Companion


  1. This is absolutely irresistible I love the photo with the chocolate sauce pouring onto the cake. I am craving for a piece now:)

  2. Drooool….I always have a ton of overripe bananas in my freezer for the times when I get cravings for amazing banana flavoured cakes like this one. I love that thick, glossy chocolate glaze and the different swirls inside are gorgeous.

  3. I go through stages of buying bananas and then wind up having to bake something because they have sat for too long. I’m glad to have this recipe for the next time I need to bake with bananas. It sure does look like a wonderful bundt cake. (And I love bundts too!)

  4. Oh you just gave me an idea of what I need to put on my birthday wish list. I have always wanted a bundt cake pan. This recipe sounds so amazing.

  5. I am reading the title and drooling already then I see the pictures and I am over the edge!! Amazing!!

  6. I love bundt cakes and yours looks and sounds amazing! What a wonderful combination of flavors!! LOVE it!!

5 from 1 vote (1 rating without comment)

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