← Back to Search Results
Banana Split Cake

Photo by: Kathryn Barnard
Comments: 0


This was my daughter’s first birthday cake. The ever-so-rich banana cake with dark chocolate frosting and mouthwatering, gooey date-pecan filling is a birthday gift in itself.

Yield: Makes one 9-inch, two-layer cake


For the Filling:

  • 1 pound pitted dates, roughly chopped
  • 1½ cups water
  • 2 cups lightly toasted pecan halves, plus another 10 pecan halves for decorating the cake
  • Pinch of salt

For the Frosting:

  • 5½ ounces dark baking chocolate (72% cacao), finely chopped
  • 1/3 cup coconut oil
  • ½ cup water
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Cake:

  • ½ cup canola or extra virgin olive oil
  • 1 cup canned unsweetened coconut milk
  • 2 teaspoons vanilla extract
  • 1 cup maple syrup
  • 2 medium bananas, mashed
  • 2½ cups brown rice flour
  • 1½ teaspoons baking soda
  • 1 teaspoon sea salt


1. Begin by starting the filling. Place the dates and water in a large saucepan over low heat and simmer for 1 hour, stirring occasionally, until the dates are quite soft. Be sure the liquid does not completely evaporate.

2. While the dates cook, begin making the frosting. In a double boiler or using a metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil. When all the chocolate has melted, whisk in the water, vanilla, and salt. Refrigerate the frosting for 1 hour, taking it out and whisking occasionally.

3. While the frosting sets, make the cake. Preheat the oven to 350 degrees F and lightly grease two 9-inch cake pans.

4. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, coconut milk, vanilla, maple syrup, and bananas. In a separate bowl, combine the brown rice flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing thoroughly. Divide batter equally between the two cake pans. Bake for 30 minutes, or until the cakes spring back when you press the center with your finger and a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely before removing from the pan and assembling.

5. While the cakes cool, finish making the filling. Drain the dates and pulse in a food processor until they have a smooth consistency. Transfer the date paste to a separate bowl, clean the processor, and add the pecans and salt. Pulse until a creamy nut butter forms.

6. To assemble, place one cake layer on a platter and using a cake spatula or butter knife, spread the pecan butter on it. Atop the pecan butter spread about 1 cup of the date paste. Place the second cake layer atop the first and spread the remaining date paste on it. Finally, spread the chocolate frosting over the date filling; cover the sides of the cake as well. (If the frosting has become too solid after refrigeration, try spreading it with a heated knife, or heat frosting slightly and whip in a stand mixer until it is spreadable.) For an extra-nice presentation, place pecan halves in a circle around the top of the cake.

© 2011 Jennifer Katzinger

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

683kcal (34%)
336mg (14%)
38g (58%)
14g (69%)
1mg (0%)
4mcg RAE (0%)
2mg (4%)
71mg (7%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
the-sweet-life The Sweet Life
by Kate Zuckerman
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
flavor Flavor
by Rocco DiSpirito
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?