Your #1 Online Baking Destination!


Ice Cream Cake, Homemade Ice Cream, Banana Split, Homemade No Machine Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes

Banana Split Ice Cream Cake

Save Recipe

Hi Bold Bakers!

With the lovely summer weather, requests have been pouring in for ice cream cakes. I’m using  my No Machine Homemade Ice Cream combined with my favorite Banana Bread recipe to make a Banana Split Ice Cream Cake!

Many of you have asked me to share my favorite banana bread recipe which I am excited to do today. I have used this recipe my entire professional career and it comes from the famous Avoca Handweavers Cafe in Wicklow, Ireland.

This recipe is a really fun idea for a kids party this summer and even for a birthday cake!

 

I got the inspiration from a pin I saw on Pinterest.

It is hard to go wrong with an ice cream cake. You already know you are in for a treat, but a Banana Spilt Ice Cream Cake?! Well, that’s just BIG & BOLD!

Homemade, banana split, ice cream, cake, Gemma Stafford, bigger bolder baking, baking videos, baking, recipes

4.25 from 4 votes
Ice Cream Cake, Homemade Ice Cream, Banana Split, Homemade No Machine Ice Cream, Gemma Stafford, Bigger Bolder Baking, Recipes
Banana Split Ice Cream Cake
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 1 ¾ cups/ 225g/ 8 oz all purpose flour
  • 1 tsp Salt
  • 1 ½ tsp Baking powder
  • 1 tsp Ground cinnamon
  • ½ cup/115g/ 4 oz sugar
  • 1 Egg
  • cup (3 floz) flavorless oil ( Sunflower, vegetable, canola)
  • 2 tsp vanilla essence
  • 2 ½ /12 oz/350g bananas (around 3 medium bananas)
  • 1 recipe for banana bread (link)
  • 1 large tub of Vanilla ice cream (no machine link)
  • Chocolate sauce
  • Salted Caramel sauce (link)
  • Sprinkles
Instructions
  1. In a large bowl stir the flour, salt, baking powder, sugar and cinnamon together
  2. In a seperate bowl mash the banana with a fork until very little lumps left.
  3. Mix in the egg, sunflower oil and vanilla essence into the banana
  4. Fold in mashed banana mix into the dry ingredients using a fork. Do not over mix, just mix it gently.
  5. Spoon into a lined 6inch tin (or 8 inch) and bake in an oven preheated to 350oF (180oC) for 45- 50 minutes until the loaf is golden brown and springs back when prodded gently with your finger.
  6. Leave in the tin for 10 minutes, then turn out on to a wire rack. Let go totally cold
  7. To assemble the ice cream cake: Slice the cold banana bread in the middle. Place the bottom layers on the baking paper back into the tin you baked it in.
  8. Scoop semi soft vanilla ice cream onto this banana bread to cover the surface. Spread it out with a knife to ensure no gaps
  9. Pop on the top layer of the banana bread and put it back in the freezer until the ice cream in the center is frozen (roughly 15-45 minutes)
  10. When solid take it out of the freezer. Make the top of the cake even by slicing any bump off the top pf the cake
  11. Turn out the cake and turn it upside down so the bottom is now the top
  12. With a palette knife start to spread the soft ice cream on the sides and top of the cake.
  13. Work fast and if you feel like it is melting put it back in the freezer to go solid again.
  14. Spread the ice cream smooth around the sides and on top. This might take 2 attempts if you have to put it back in the freezer.
  15. Once covered add sprinkles around the bottom of the cake and scoop ice cream balls on top of the cake. Put it back in the freezer until needed.
  16. When ready to serve drizzle over your spaces- chocolate, caramel and strawberry.
  17. Add more sprinkles and a cheery on top

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
Annabelle Importante Bandong
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

90 Comments

Write a Comment and Review

  1. Mamoona Usmani on February 26, 2018 at 1:23 pm

    Hi Gemma! Great recipe. Got a question though. Can I substitute banana bread base for fudgy brownies? Won’t bread be a bit dry for ice cream? Please reply. Thanks.

    • Gemma Stafford on February 27, 2018 at 4:26 am

      Hi there,
      I am not sure how that would work for you. It really has a totally different texture.
      You can of course try it!
      Gemma 🙂

  2. Kesia on January 5, 2018 at 3:28 am

    hey gemma, if i want to make this cake using a 8/9 inch baking tin, can i do so?
    And will the baking time be the same?

    • Gemma Stafford on January 5, 2018 at 11:23 am

      Hi Keisa,
      Really yes, but it will be thinner.
      The baking time will be slightly shorter, you will need to keep an eye on it.
      When it feels just firm to the touch on top it will be baked, but you will see that too,
      Gemma 🙂

  3. Eiman on August 3, 2017 at 11:04 am

    hey gemma I was just wondering if instead of using vanilla essence could I use vanilla powder
    Kind Regard

    Eiman

    • Gemma Stafford on August 4, 2017 at 2:25 am

      Hi there Eiman,
      Yes, you certainly can. I prefer the natural vanilla, but it is not available everywhere, and it can be really expensive too, so go ahead,
      Gemma 🙂

  4. Eiman on July 21, 2017 at 12:21 pm

    Hey gemma
    ,instead of the chocolate sauce would it be possible to use your chocolate ganache recipe and if so how would you make it thicker
    Eiman??

    • Gemma Stafford on July 22, 2017 at 5:06 am

      Hi there,
      Yes, reduce the quantity of cream, that is it really,
      Gemma 🙂

  5. Maanasi on June 17, 2017 at 10:24 pm

    HI Gemma,
    im planning to make this for fathers day … just a quick question, why is there no baking soda in the cake? do we need it for the bread? im confused cuz it needs to rise rt?

    • Gemma Stafford on June 19, 2017 at 4:06 am

      Hi there,
      Generally for this type of batter, where you use baking powder you are using balanced product of baking soda/cream of tartar. This gives you the acid alkaline balance that you need to rise the cake, it is good,
      Gemma 🙂

  6. Joanna Rebecca Jacob on March 11, 2017 at 7:03 am

    Hey Gemma, is it possible for you to make an ice cream cake that is mango flavoured? I just love mangoes and will look forward to something like that?.

    • Gemma Stafford on March 12, 2017 at 3:59 am

      Hi Joanna,
      Yes, I love Mango too, heavenly!
      Tropical fruits work best with tropical ingredients, so coconut, passionfruit etc.
      (https://www.biggerbolderbaking.com/mango-passion-fruit-sorbet/) check this one out, and take a look through the recipes here, you wil lfind something for you,
      Gemma 🙂

  7. Shilpa on September 30, 2016 at 4:08 am

    Hi Gemma,
    I tried the banana split cake but there was a strong taste of cinnamon present,I guess it’s probably because I added more than required. Can you suggest me anything that would go well with in order to balance the taste.
    I love all ur recipes and they’ve all turned out amazing,hoping for something like a kiwi cake soon !
    Hoping for an answer soon
    Thx

    • Gemma Stafford on October 1, 2016 at 2:21 am

      A little plain yogurt is delicious with cinnamon, and banana too! 🙂

  8. Jennycuenca on July 17, 2016 at 8:06 pm

    All your pics are so Instagram and Pinterest-ready!

  9. Moumita on June 24, 2016 at 1:02 pm

    Loved this recipe, simple and amazing.. can’t wait to try it out someday soon..
    Thank you so much for the recipe Gemma

    • Gemma Stafford on June 24, 2016 at 6:36 pm

      Thanks for visiting my website. I’m really glad you liked this recipe.

  10. Cynthia Rojas Bouzas on June 23, 2016 at 1:07 pm

    Hola Gemma soy de México y vivo en la ciudad de Querétaro!!!! Amo tus recetas, son deliciosas, fáciles de hacer y quedan exactamente como se ven!!! Gracias por enseñarnos tanto. Lo único que me falta es comprar tus accesorios pero no sé si me los puedan enviar; espero que sí!!! Saludos

    • Gemma Stafford on July 1, 2016 at 4:37 pm

      Hola Cynthia,
      Gracias por sus amables comentarios. Tengo mis accesorios de todo tipo de lugares, pero una gran cantidad de Amazon.com . Los enlaces están aquí en mi sitio web con las recetas .
      Gemma 🙂

      • Hannah.C on May 21, 2017 at 2:43 am

        Wow Gemma you can speak um… many other languages? I saw you have French on another review! That is so cool!

        • Gemma Stafford on May 21, 2017 at 1:50 pm

          lol, gotta be universal these days 🙂

  11. Maria Sabau on April 15, 2016 at 10:45 am

    Hi, I am Maria, I live watching recipes from you! I made this cake, the no machine ice cream doesn’t freeze properly between the two layers of cake.

    • Gemma Stafford on April 16, 2016 at 12:08 pm

      Hi Maria,
      I am confused, if you leave it long enough it will have to freeze, I hope you have success with it again,
      Gemma 🙂

  12. Maria Sabau on April 15, 2016 at 10:38 am

    I made this cake, but the ice cream doesn’t freeze properly (the no machine ice cream). When I took it out from the freezer it was soft between the two layers, outside was ok.

  13. Hasan on March 10, 2016 at 6:48 am

    Hi gemma…..today I had tried your banana cake recipe,it’s awesome…. Sooo flavourful..I changed some measurings in flour and bananas and added a little amount of milk because my batter was little thick… I am tooo interested in baking.. Thanks for your recipe.

    • Gemma Stafford on March 10, 2016 at 4:11 pm

      Delighted to heat that. Thanks so much for visiting my website. Happy Baking! 🙂

  14. Atiya on February 29, 2016 at 10:18 pm

    Amazing, good looking, recipe

    • Gemma Stafford on March 1, 2016 at 2:57 pm

      Hi Atiya, thank you so much for your kind comments,
      Gemma 🙂

  15. bini mani on January 23, 2016 at 9:14 am

    Gemma can i used only vanila and eggs instead of bnaana i dont like bnnanna ….

    • Gemma Stafford on January 25, 2016 at 12:12 pm

      you sure can, but you might just be looking for a pound cake recipe then. I suggest looking for one then just leaving it out of this recipe because you might not get the correct result. 🙂

  16. Bella on November 26, 2015 at 7:09 am

    I never watched your video but I think your banana split cake looks yummy.

    • Gemma Stafford on December 2, 2015 at 4:36 pm

      Thanks so much for visiting my website, Bella. Really glad you liked this recipe 🙂

  17. Vishwa on October 24, 2015 at 7:41 am

    Hello gemma im vishwa and im12 years old and i made this recipe for a party many loved ot and i told about website and youtube channel . Thank you i loved it ?

  18. Vishwa on October 24, 2015 at 7:38 am

    Hello gemma im vishwa im 13 years old and i love this recipe and made it for a party and many of my neighbours asked for the recipe and i told your youtube channel and your website . Thank you for sharing this recipe with ud ?

  19. Pearl on October 7, 2015 at 6:48 am

    Hi Mrs Gemma. I love your recipes and the tips u share. I’m an amateur and I tried this cake for my boyfriend’s birthday! It was a hit. All liked it so much. I’m so happy I follow you? Love and regards, from India.

    • Gemma Stafford on October 7, 2015 at 10:17 pm

      Delighted to hear that, Pearl. Thank you so much for visiting my website 🙂

  20. Wulanayu on August 25, 2015 at 11:21 pm

    Thanks for this recipes gemma, i’am very very like this and your the inspiration for me.. thank you so much

    • Gemma Stafford on September 2, 2015 at 7:08 pm

      Thank you so much for visiting my website. Really glad you liked my recipes 🙂

  21. Sophia on August 19, 2015 at 3:36 pm

    Definitely a 5 star rating!!!!! Love your baking!!!!!! It’s so delicious!!!!❤️?

  22. Stephenie on August 9, 2015 at 3:55 pm

    Hi…Gemma Stafford!!! The ice cream cake seem very delicious and the look so nice.. I never know that can use the ice cream to use as frosting..

    I’m going excited to make this lovely ice cream cake for my father’s birthday. ??

    But I have some question to ask you..

    I’m going to make peppermint ice cream but which flavour of cake is most suitable for peppermint ice cream? Is that using the same flavour as you teach( banana flavour) or chocolate flavour cake to be match with peppermint ice cream?

    Is that every kind of heavy cream can be use for making the ice cream? Cause the one I bought already sweet.. Is that the ice cream will effected?

    Thank you for sharing your lovely recipes..

  23. Jade on July 30, 2015 at 5:06 am

    I was so delighted to see that you answer each comment in this website and this banana cake recipe is really great. I tried it and it work out perfect, it taste really good that my family really like it… Can you make a collaboration with Rosanna Pansino (Nerdy Nummies) or Elise Strachan (My Cupcake addiction)… I hope this will motivate you since you bake alone..(well sometimes cause you bake with your mom)..

    • Gemma Stafford on August 6, 2015 at 11:26 am

      Thank you so much for your comment and visiting my website, Jade. Delighted to hear that you enjoyed this recipe. Be sure to check out my collaboration video with Ann Reardon from How To Cook That. I think you’ll really like it, tomorrow August 7th 🙂

  24. smriti on July 28, 2015 at 6:55 am

    Banana cakes have always been that special dessert on which our family bonds over. I have tried multiple banana bread recipes till date and have fell in love with some. But I was always looking for that one recipe which has no butter or too much egg in it. And I am beyond happy on having found the perfect one. I am sure this is that one golden recipe that I was looking for all these years. It has the perfect blend of sweet and spice. Its not too dense yet its moist and fluffy enough to be relished by all. I can’t thank you enough for begin such an inspiration. Your dishes are an absolute delight.
    Your videos totally brighten up any dull day I maybe having. You are such a star Gemma !!
    Lots of love and warm wishes.

    • Gemma Stafford on July 29, 2015 at 12:07 pm

      Aw, thank you so much for your sweet comment. I think you’re going to love this recipe. Let me know how it turns out for you. I would love to see pictures 🙂

      • smriti on August 1, 2015 at 12:11 am

        I did make it the very same day and I must say ! What-a-treat !
        It was absolutely yummy. every bit moist and fluffy. I tried clicking pictures but before the cake was eaten by us in no time 😛
        Couldn’t get time to try out the ice cream version of it, shall do that soon.
        Make more such classic cakes please !!

  25. Rosetta on July 28, 2015 at 3:55 am

    I have made this cake twice and both times it has come out very dry. What am I doing wrong? I struggle mixing the dry and wet ingredients together. I do keep it longer in the oven as it is pretty runny after 50mins.

    • Gemma Stafford on August 17, 2015 at 2:10 pm

      Thanks for your question, Rosetta. Sounds like you maybe be over baking your cake/your oven temp may be wrong. Next time keep a close eye on it and bake it for less time. Hope this helps 🙂

  26. aysha alghafli on July 27, 2015 at 6:49 am

    thanks a lot for your recipes ,, I would like to know which measuring cup you use .. my 1 cup is 250 ml .. when I use it for the carrot cake it was not work .. thanks

    • Gemma Stafford on October 8, 2015 at 3:29 pm

      To get a more accurate measurement, you can weigh out your ingredients in grams. Hope this helps 🙂

  27. Anushka Saha on July 18, 2015 at 12:33 am

    Ma’am,
    Can I use another cake instead of banana cake?

    • Gemma Stafford on July 18, 2015 at 5:13 pm

      Absolutly you can. Try Chocolate, funfetti or vanilla. 🙂

  28. Emily Anderson on July 13, 2015 at 3:29 pm

    Can you make another rainbow cake?

    • Gemma Stafford on July 13, 2015 at 9:24 pm

      Hi Emily! Maybe some day. I will add it to my list. Which one is your favorite?

  29. Diana salha on July 13, 2015 at 2:35 pm

    Gemma, your flour-less chocolate cake written recipe called for 40 to 45 minutes in the oven, however, in your video you said 35 to 40 minutes. Can you tell me which time range is the right one? Thank uuuuu

    • Gemma Stafford on July 18, 2015 at 8:12 pm

      Hi Diana, Sorry for my late reply. I’ll have to check on that recipe. It is 35-40minutes. We didn’t produce that void so I couldn’t edit the time. Hope this helps.

  30. Neha Ahmed on July 13, 2015 at 8:54 am

    Hi Gemma, I tried this but I only made the loaf, it turned out to be amazing, I didn’t do the icing with ice cream but I had vanilla ice cream with it and it was superb.
    love your recipes, i have a request please do a chewy oatmeal cookie recipe. i’ll appreciate a lot

    Thanks again for your lovely recipes

    • Gemma Stafford on July 13, 2015 at 1:23 pm

      Thanks so much, really glad you liked this recipes. I do have a great recipe for oatmeal cookies. I’ll add it to my list 🙂

  31. lynnette davis on July 12, 2015 at 8:48 pm

    I cant wait until I bake your cake mostly because it is full of love.

    • Gemma Stafford on July 13, 2015 at 10:20 am

      Thanks so much Lynnette, really glad you my recipes and baking videos 🙂

  32. Lynnette Davis on July 12, 2015 at 5:19 pm

    I’m sorry I wrote my comment 4×s I’m actually new to this

    • Gemma Stafford on July 13, 2015 at 10:26 am

      It’s ok Lynnette, there is a silly system where your posts don’t appear and I have to approve them. People don’t know where their post is.

  33. Joana Branco on July 12, 2015 at 2:30 pm

    Chocolate Chip Cookie Dough Ice Cream Sandwiches please!!!

    • Gemma Stafford on July 13, 2015 at 10:29 am

      yum!!! great idea 🙂

  34. Iluvgemma on July 12, 2015 at 10:47 am

    Love the recipies, saw and tried all of them! Awesome, did they turn out!

    • Gemma Stafford on July 13, 2015 at 9:17 pm

      That’s great! Thank you for watching! 🙂

  35. fatma on July 10, 2015 at 5:39 am

    thanks a lot looks amazing! just a question, is it possible not to use eggs? any substitute?

    • Gemma Stafford on July 10, 2015 at 1:04 pm

      thanks so much. If you have a good egg replacement, like apple sauce or egg substitute then you can try

  36. fatma on July 10, 2015 at 5:37 am

    wow! looks amazing. One question is there a way not to use eggs in the cake? any substitute? thanks a lot

    • Gemma Stafford on July 13, 2015 at 10:34 am

      Hi Fatma, You could use apple sauce as a substitute. or maybe yogurt 🙂

  37. Sowmya on July 10, 2015 at 3:37 am

    This is awesome dear

    • Gemma Stafford on July 10, 2015 at 1:05 pm

      thanks so much 🙂

  38. Igal Christopher on July 9, 2015 at 11:18 pm

    OMG! What a beautiful cake!!!!!
    Its presentation is so cool.
    You are very very talented.
    I am sure to make it.
    And I wanted to ask where did you get your
    pink spatula??Its so beautiful.
    This week’s recipe is what I was craving for days.
    A beautiful Delicious Ice cream cake.Which is at
    the same time Big & Bold.
    Love,
    Igal.
    P.S Your Smile 🙂 🙂 🙂 <3 <3

    • Gemma Stafford on July 13, 2015 at 9:09 pm

      Thank you so much Igal! My pink spatula came from my husband and co-creator, Kevin. It’s really lovely. Great hearing from you!

  39. Liz on July 9, 2015 at 5:25 pm

    Wow, wow… looks fabulous, as usual! Ooh it would be greaaat for a birthday party!! 😀
    Thanks for sharing! xxx

    • Gemma Stafford on July 9, 2015 at 7:09 pm

      Thanks so much, really glad you liked it. Perfect Birthday cake 🙂

  40. Fiona on July 9, 2015 at 2:24 pm

    I just wanted to say THANKYOU for the dairy-free ice cream recipe! I had a friend come over for dinner and she was a vegan, i made the chocolate/almond icecream and she loved it! Afterwards she even asked me for the recipe:) Love you Gemma!!

    • Gemma Stafford on July 9, 2015 at 2:45 pm

      You are so welcome Fiona, I’m really delighted you like it 🙂

  41. Cynthia Danforth on July 9, 2015 at 12:10 pm

    great ideas all the time, thx

    • Gemma Stafford on July 9, 2015 at 2:48 pm

      Thnanks a million Cynthia for checking them out 🙂

  42. Bonnie on July 9, 2015 at 9:35 am

    Amazing Gemma I love It. I have to try this!!! <3 🙂

    • Gemma Stafford on July 9, 2015 at 9:41 am

      Hi Bonnie! I hope you do. The best part is that once you get the hang of this cake you can make it with any cake and ice cream you’d like. Thank you for watching! 🙂

  43. Mahnoor on July 9, 2015 at 9:13 am

    This looks absolutely amazing. I am so exited to try this cake 😀

    • Gemma Stafford on July 9, 2015 at 9:40 am

      Thank you so much! The best part is you can decorate it however you like. Let me know if you make one. 🙂

  44. Deborah on July 9, 2015 at 9:13 am

    Can I use any kind of cake with ice cream cake

    • Gemma Stafford on July 9, 2015 at 9:39 am

      Hi Deborah! Yes, you can. If you use store bought ice cream, just make sure it’s soft and easy to work with especially when you frost the cake. There is a happy medium between it being like a whipped frosting and just plain melting. I hope you get to make one! 🙂

  45. Lisa on July 9, 2015 at 8:49 am

    WOW! I want to go home and make this…I don’t think I can leave work though. Thanks for sharing!

    • Gemma Stafford on July 9, 2015 at 9:38 am

      Ha! That’s great, Lisa. Maybe you could get the office to make one together. Team building, right? 🙂 Thank you for watching!

  46. Bev on July 9, 2015 at 8:41 am

    Gemma: OMG!!! That is one of the most beautiful ice cream cakes ever! And it seems easy to do. I’ve never seen an ice cream cake frosted with ice cream, only in the middle. So you have taken the concept up a notch. Can’t wait to try it!

    And by the way, congrats on reaching over 400,000 subbies. You are a star 🙂

    • Gemma Stafford on July 9, 2015 at 9:37 am

      Thank you so much, Bev! It is a lot of fun to make and is definitely sure to impress. You have to be patient with the frosting since ice cream can be a bit more temperamental than regular frosting. 🙂 Let me know if you get to make one.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This