Mini Banana Split Cake
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • ¼ cup butter, room temperature
  • ½ cup sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup flour
  • ½ tsp baking soda
  • Pinch of salt
  • 1⁄2 cup buttermilk
  • 1 large ripe banana, chopped
  • Toppings (fresh sliced banana, whipped cream, fudge, sprinkles, sliced almonds, cherries)
  1. Preheat oven to 275 degrees F.
  2. Grease four 4-inch ramekins and set aside.
  3. Add butter and sugar to a stand mixer (or beat with hand mixer) and blend until creamy.
  4. Add the egg and vanilla and keep mixing on low speed.
  5. Add half of the flour and all of the baking soda and salt, then add half of the buttermilk. Add the remaining flour and buttermilk, and blend until smooth.
  6. Add the chopped banana and turn the mixer on high for 5 seconds to "mash" the bananas better.
  7. Pour the batter into the ramekins until they are half full, then bake for 45 minutes (until edges begin to brown and a toothpick comes out clean).
  8. Immediately transfer to the freezer for 30 minutes, then run a butter knife around the ramekin edges and remove the cake.
  9. Decorate with toppings.
  10. Makes 4 4-inch mini cakes
Recipe by My San Francisco Kitchen at