For the Banana Cake:

• 1 ½ cups cake flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 medium bananas, mashed (approx. ¾ cup)
• ¾ cup buttermilk, at room temperature

For the Swiss Meringue Buttercream Frosting:

• 3 large egg whites (½ cup)
• 1 cup granulated sugar
• 1 ½ cups unsalted butter, cubed, at room temperature
• 1 teaspoon clear vanilla extract

For the Strawberry Sauce:

• 3 cups fresh strawberries, hulled
• 3 tablespoons granulated sugar

For the Pineapple Filling:

• 14 ounces canned crushed pineapple, drained
• ¼ cup granulated sugar
• 2 teaspoons cornstarch

For the Chocolate Ganache:

• 3 ounces dark chocolate, finely chopped
• 3 ounces heavy cream

For the Assembly and Decoration:

• 2/3 cup whipping cream, very cold
• 2 teaspoons granulated sugar
• Rainbow jimmies sprinkles
• Maraschino cherries, for topping

Instructions

Make the Banana Cake:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour three 6-inch round cake pans, then line the bottoms with parchment paper. This ensures easy release.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Sifting the flour helps create a lighter cake texture. Set this dry mixture aside.
3. Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it is smooth and creamy.
4. Add the granulated sugar to the butter and continue to beat on medium-high speed for 2-3 minutes, until the mixture becomes pale in color and visibly fluffy. This creaming process incorporates air, contributing to the cake’s light texture.
5. Reduce the mixer speed to low. Add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and mashed bananas until just combined. Be careful not to overmix at this stage.
6. With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk to the wet ingredients. Begin and end with the flour mixture (adding flour in three additions and buttermilk in two). Mix until just incorporated after each addition. Overmixing can lead to a tough cake.
7. Divide the batter evenly among the three prepared cake pans. Use a spatula to gently smooth the tops of the batter in each pan.
8. Bake for approximately 30 minutes, or until a wooden toothpick inserted into the center of a cake comes out with only a few moist crumbs attached.
9. Allow the cakes to cool in their pans on a wire rack for 10 minutes. Then, carefully invert them onto the wire rack to cool completely before proceeding. Cooling completely prevents the cake from breaking during handling and frosting.

Make the Swiss Meringue Buttercream Frosting:

1. In the clean bowl of a stand mixer, combine the egg whites and granulated sugar. Whisk by hand briefly to combine.
2. Place the mixer bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg mixture until it reaches 160°F (71°C) on a candy thermometer. This step pasteurizes the egg whites and dissolves the sugar. Carefully remove the bowl from the heat and attach it to the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the meringue is thick, glossy, holds stiff peaks, and the bowl is no longer warm to the touch (it should feel cool).
4. Switch to the paddle attachment. With the mixer on low speed, gradually add the cubed room-temperature butter, a few cubes at a time. Mix until all the butter is incorporated. The mixture may look curdled at first, but keep mixing!
5. Once all butter is in, increase the speed to medium-high and whip for several minutes until the buttercream transforms into a silky, smooth, and fluffy consistency. Add the clear vanilla extract and mix until just combined.

Make the Strawberry Sauce:

1. Place the hulled fresh strawberries and granulated sugar into a medium saucepan. Cook uncovered over medium-high heat, stirring occasionally and breaking down the strawberries with a wooden spoon as they soften. Continue cooking for 5-10 minutes until the strawberries have broken down and the sauce has thickened slightly. Remove from heat and cool completely before using.

Make the Pineapple Filling:

1. Combine the drained crushed pineapple, granulated sugar, and cornstarch in a medium saucepan. Stir well to ensure the cornstarch is fully dissolved. Bring the mixture to a boil over medium-high heat, stirring constantly. Cook for 2-3 minutes after it boils, until the filling visibly thickens. Remove from heat and cool completely before using.

Make the Chocolate Ganache:

1. Place the finely chopped dark chocolate and heavy cream into a microwave-safe bowl. Stir them together. Microwave for 20 seconds, then stir thoroughly. Continue microwaving in 10-second intervals, stirring well after each, until the chocolate is fully melted and the ganache is smooth, shiny, and silky. Allow it to cool completely (it should still be pourable but thicker) before using for the drip effect.

Assemble the Cake:

1. Once completely cooled, carefully cut each of the three banana cake layers in half horizontally, creating a total of six thinner layers.
2. Place one cake layer onto a cake stand or serving plate. Spread a thin, even layer of vanilla buttercream over the top. Using a large round piping tip, pipe a sturdy dam of frosting around the outer edge of this layer. This dam will prevent the filling from oozing out. Inside the dam, place 3 tablespoons of the cooled strawberry sauce and spread it evenly.
3. Gently place a second cake layer on top of the strawberry filling. Spread approximately ½ cup of vanilla buttercream evenly over this layer.
4. Place a third cake layer on top. Spread a thin layer of frosting and pipe another dam of frosting along the top edge. Fill this dam with 3 tablespoons of the cooled pineapple filling, spreading it evenly.
5. Top with a fourth cake layer. Spread approximately ½ cup of vanilla buttercream on this layer.
6. Repeat steps 19 and 20 with the remaining two cake layers and fillings (i.e., strawberry filling on the fifth layer, buttercream on the sixth layer). Once all layers are stacked, apply a very thin “crumb coat” of buttercream over the entire outside of the cake, leaving the sides exposed for a semi-naked look if desired, or cover fully for a clean finish. Use a bench scraper to smooth out the sides and top of the cake. Chill the cake in the refrigerator for at least 20 minutes to set the crumb coat.
7. Once the cake is chilled, begin applying the cooled chocolate ganache. Using a teaspoon, carefully apply ganache near the top edge of the cake, allowing it to drip attractively down the sides. Then, pour some ganache onto the very top of the cake and spread it smoothly with an offset spatula to create a flat, even surface.
8. Immediately sprinkle rainbow jimmies along the top edge and gently press some onto the sides of the cake for a festive look before the ganache sets too much.
9. When you are ready to serve the cake, prepare the whipped cream. In a cold bowl, combine the very cold whipping cream and granulated sugar. Whip with an electric mixer on high speed until the cream is thickened and holds firm peaks, suitable for piping. Transfer the whipped cream to a piping bag fitted with a large star tip.
10. Pipe decorative rosettes or swirls of whipped cream along the top edge of the cake. Finish each whipped cream dollop with a classic maraschino cherry. Slice and serve your spectacular Banana Split Cake immediately, or refrigerate until ready to enjoy!

1. For the Swiss Meringue Buttercream: It is crucial that there is absolutely NO trace of egg yolk in your egg whites, and that your mixer bowl and whisk attachment are perfectly clean and completely grease-free. Any fat contamination can prevent your meringue from stiffening properly, resulting in a runny buttercream.
2. Cake Pan Size: Double-check that you are using 6-inch round cake pans as specified in the recipe. Using 8-inch or larger pans will result in much thinner cake layers, affecting the overall structure and presentation of your Banana Split Cake.