Guilt-less Desserts & Treats for your Family

Banana Split Poke Cake

My husband used the phrase ‘Bin Chicken’ on the weekend to describe an Ibis. You know the Ibis; a lanky looking bird who apparently feeds from left overs? Now, whilst I am no ‘Bin Chicken’ I have become a ‘Bin Stalker’ of sorts recently… but only out of the need to avoid looking like I live at the tip!

Our town has a 3 bin system; a green bin for garden/food waste that is collected weekly and a garbage and recycling bin; both of which are collected fortnightly. On paper this seems quite reasonable, but factor in a family of 5 with a toddler just getting out of nappies, an 8 year old who eats like a teenager on a growth spurt and a 5 year old who has developed a bake bean addiction. Add in my obsessive baking and tadaa… our bins are full within 3 days of them being emptied.

So what’s a gal to do when her front lawn looks like the local tip from the bin overflow? Go bin stalking of course! It is with only a shade of embarrassment that I tell you that on the morning of bin collection I check my elderly neighbours bin to see how full it is. I then wait (aka regularly check to see if his car is in the driveway) and just before the bins are collected I cram my extras into his bins.

Shady and Sly or Resourceful?

Hmmm… either way I am thankful that my neighbours have less crap than I do (especially when I go on a clean out binge).


Have you heard about the new competition I’m running in the lead up to Christmas (which is somehow so so close!)? It’s called the Mummy Made.It Bake Off and all you need to do is bake, cook or blend one of the 350 recipes from Mummy Made.It, take a photo of your tasty creation and share it on social media tagging Mummy Made.It and using the #mummymadeitbakeoff . Each week a winner will be randomly chosen, and they will win a copy of the updated ‘Mummy Made.It A Healthy Christmas’ eBook, worth $12.95. If you’re looking for inspiration you don’t have to go far…

This Banana Split Poke Cake was a birthday cake take on the classic Banana Split. It’s a Banana Cake which is flooded with Chocolate Fudge Sauce and then topped with Whipped Cream. Sounds pretty decadent, doesn’t it? It is, but it’s not too sweet making sure that you ‘safely’ eat more than one piece.

I discovered poke cakes when I made this Triple Chocolate Poke Cake. I love the idea of combining different flavours to make a new taste sensation (like this Lemon, Blueberry and Zucchini Poke Cake). To make this Banana Split Cake I borrowed from the classic Banana Split. The Banana Cake is a simple cake made with mashed banana and only a little bit of sweetener. The cake doesn’t need to be sweet as the Chocolate Fudge Sauce is very indulgent, and then the Whipped Cream helps to mallow out the tooth ache.

I love to dress up my cakes (not normally in tutus and tiaras though!) with simple piping and adding decorations. For this Banana Split Poke Cake I used a narrow piping nozzle and piped cream over the top then placed banana slices between the piping. You could also add cherries, sprinkles, crushed nuts and anything else that goes with a Banana Split. There will be lots of Chocolate Fudge Sauce left over to drizzle over the top and if you’re lucky there’ll be some left over to pour over your ice cream.

Banana Split Poke Cake

This Banana Poke Cake takes the classic flavours of a banana split and makes it into a drool worthy dessert cake.
Prep Time15 mins
Cook Time35 mins
Total Time3 hrs
Servings: 16



    Banana Cake

    • 3/4 Cup plus 1 Tablespoon Coconut Flour
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 3 teaspoons Baking Powder
    • 6 Eggs
    • 3/4 Cup mashed ripe Banana
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 3/4 Cup Milk of choice
    • 2 teaspoons Vinegar
    • 1 teaspoon Vanilla Extract

    Chocolate Fudge Sauce

    • 2/3 Cup Maple Syrup/Rice Malt Syrup
    • 1 Cup Cocoa
    • 2 teaspoons Vanilla Extract
    • Dash of Salt
    • 1 1/3 Cup Coconut Cream put can of cream/milk in the fridge overnight and scoop off the thickened cream

    Whipped Cream

    • 2 Cups Coconut Cream/Milk 2 400ml cans, lid removed and placed in the fridge over night. Use the thickened cream and discard the watery remains
    • 3 teaspoons Vanilla Extract
    • 3 teaspoons Maple Syrup

    Optional for decorations

    • Sliced Banana
    • Sprinkles
    • Crushed Nuts
    • Cherries



      Banana Split Poke Cake

        Banana Cake

        • Preheat oven to 175C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
        • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
        • Whisk the egg whites on medium/high until soft peaks form.
        • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
        • Continue whisking on medium/high and add the vanilla extract.
        • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the mashed Banana and pour the milk into the egg mixture.
        • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
        • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
        • Pour the batter into the tin and smooth out the top. Bake for 30-35minutes or until a toothpick inserted in the centre comes out clean.
        • Allow the cake to cool in the tin for 30 minutes and make the Chocolate Fudge Sauce.
        • After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
        • Pour 1 Cup of Chocolate Fudge Sauce over the Cake and spread it over the top and into the holes. Allow the cake to sit for 30 minutes.
        • Take 1/2 Cup of Chocolate Fudge Sauce and spread it over the cake, making sure the poke holes are full. Allow the cake to sit for 30 minutes. Keep the remaining sauce for drizzling and serving.(Put in the fridge if a hot day)
        • Remove the cake from the tin using the longer edges of baking paper and place on a serving tray.
        • Spread or pipe the Whipped Cream over the top of the cake. Top with banana slices and drizzle the remaining sauce on top of the cake.
        • Serve and devour!
        • The cake needs to be kept in the fridge. Allow it to sit for 5-10 minutes at room temperature before serving.

        Chocolate Fudge Sauce

        • Place all the ingredients in a saucepan and and stir over a medium heat until fully incorporated. Do not bring the mixture to the boil.
        • Ensure that you stir constantly otherwise it may stick and burn. Allow the sauce to cool slightly before spreading on the cake.
        • The sauce will thicken in the fridge so it will need to be lightly warmed or stirred before using.

        Whipped Coconut Cream

        • Spoon the thickened cream out of the cans, discarding the watery remains. The cream should measure 2 cups.
        • Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. Place the whipped cream back in the fridge to thicken before using.

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