Think of this cake as a playful, sliceable take on the classic banana split — but with a fresh twist. Creamy, lightly sweet, and layered with tropical and berry flavors, this cake balances textures: a soft, nutty base, a fruity middle, and a fluffy topping. It’s the kind of dessert you can make ahead and impress without hours in the kitchen.
Ingredients:
Nutty Cake Base
- 1 1/2 cups almond meal (or finely ground almonds)
- 1/4 cup rolled oats
- 1/4 cup melted coconut oil or unsalted butter
- 3 tablespoons maple syrup
Creamy Filling
- 8 oz mascarpone cheese
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
Fruit Layer
- 3 medium ripe bananas, sliced
- 1/2 cup diced fresh pineapple
- 1/2 cup raspberries
- 1 tablespoon fresh lime juice
Topping & Garnish
- 1/2 cup whipped coconut cream (or heavy cream)
- 2 tablespoons chopped pistachios
- 4–5 fresh raspberries for garnish
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Mix the almond meal, rolled oats, melted coconut oil, and maple syrup until well combined. Press into the bottom of the pan and bake for 10–12 minutes, until lightly golden. Let cool.
- In a bowl, whisk together mascarpone, honey, vanilla, and Greek yogurt until smooth and creamy. Spread evenly over the cooled base.
- Arrange banana slices over the cream layer, then sprinkle diced pineapple and raspberries. Drizzle lightly with lime juice to keep bananas fresh.
- Spread whipped coconut cream evenly on top. Sprinkle with chopped pistachios and place raspberries on top for garnish.
- Chill for at least 3 hours or overnight before slicing into squares. Serve cold.
Baker’s Tip
For a tropical twist, add a few toasted coconut flakes on top. You can also layer with mango chunks or passion fruit pulp for a bright, exotic flavor.
