Banana Split Slices

Shirley Vincent
very easy
4 4
From the ice-cream parlour to the coffee table: the popular ice-cream sundae becomes an ingenious sheet cake with extra banana and two different creams
90 mins
390 mins


Servings: 24
  • 500 g Whipped cream
  • 300 g Whipped cream
  • 300 g Dark chocolate
  • 300 g Dark chocolate
  • Two pck. Vanilla custard powder
  • 75 g Sugar
  • 300 ml Milk
  • 3 Eggs (Gr. M)
  • 75 g Flour
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 400 g Schmand
  • Two pck. Vanilla sugar
  • Two pck. Cream stabiliser
  • 2 cubes (25 g each) Coconut oil (e.g. palm oil)
  • 9 ripe bananas
  • 3 TABLESPOONS Lemon juice
  • 7-10 Tbsp Cling film


  1. 1

    For the chocolate cream, heat 500 g cream in a pot. Divide 300 g chocolate into pieces and melt in the cream. Let it cool down first, then put it in a cool place for about 3 hours.

  2. 2

    For the sour cream, stir the pudding powder, 3 tbsp. sugar and approx. 100 ml milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Cover with foil and let cool off.

  3. 3

    For the sponge cake, whisk eggs and 75 g sugar until creamy. Mix flour and baking powder and fold in. Spread the sponge mixture on a greased and flour-sprinkled fat pan (approx. 32 x 39 cm). Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 12 minutes. Let them cool down.

  4. 4

    Whip the chocolate cream briefly (see tip below), spread on the sponge cake and smooth it down. Chill for about 10 minutes.

  5. 5

    For the sour cream, stir the pudding with the whisk of the mixer until smooth. Stir in the sour cream, vanilla sugar and cream setting agent and whip for approx. 1 minute. Spread on the chocolate cream and chill for another 10 minutes.

  6. 6

    For the glaze, heat 300 g of whipped cream in a pot. Divide 300 g chocolate into pieces, chop coconut fat and melt both in the cream. Let it cool down a little.

  7. 7

    Peel the bananas, cut them in half lengthwise and sprinkle them immediately with lemon juice. Dab the bananas slightly dry and place them with the cut surface on the sour cream, pressing slightly. Pour chocolate icing on top and chill for about 4 hours.

  8. 8

    Too big? If the baking tray does not fit in the refrigerator, cut the base in half lengthwise and place it on two trays. Then place a rail made of aluminium foil folded several times around each tray.

  9. 9

    Creamy: Whip the chocolate cream for only about 1 minute with the whisk of the mixer. Otherwise it will be too firm and cracked.

Nutrition Facts

380 kcal
29 g
26 g
5 g