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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
Author: Lisa@mummymade.it



    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.