Banana Split Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 8.7 g
  • Cholesterol: 10.8 mg
  • Sodium: 205.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Banana Split Cake calories by ingredient


Very decadent and banana-y. Very decadent and banana-y.
Number of Servings: 24


    2 1/2 cups flour
    1 Tbsp baking soda
    1 tsp vanilla
    1/4 tsp salt
    1/2 cup butter
    2/3 cup sugar
    1/2 cup brown sugar
    1/2 cup egg beaters (or 2 eggs)
    4 bananas
    2/3 cup lowfat buttermilk (or add 1 tsp vinegar to 2/3 cup skim milk)
    1 1/4 cup + 1/8 cup chocolate chips
    3/4 cup + 1/8 cup sliced strawberries + 1/8 cup
    Cool Whip Lite (or whipped cream)
    Chocolate syrup


Preheat oven to 350 degrees

Grease and flour 9x13 cake pan

Mix flour, baking soda and salt and set aside.

In a separate bowl, mix butter, sugar & brown sugar. Mix in Egg Beaters and vanilla. Mix in 3 bananas.

Alternate adding flour mixture and buttermilk.

Add 1 1/4 cup chocolate chips.

Pour batter into cake pan.

Fold in 3/4 cup strawberries.

Bake 30 minutes or until toothpick inserted in center of cake comes out clean.

Refrigerate 30 minutes. (To help the cake retain moistness.)

Frost with whipped topping (I used Cool Whip Lite). Slice the last banana, and garnish with banana slices and the remaining sliced strawberries. Sprinkle on last 1/8 cup chocolate chips & drizzle with chocolate syrup (I used Hershey's Syrup Lite). All toppings included in calorie count.

Makes 24 1 1/2" x 3" (or 12 3" x 3") servings.

Number of Servings: 24

Recipe submitted by SparkPeople user JELAZA.