Petite Banana Split Cakes

Special equipment: You’ll also need a cookie cutter (2 to 2 1/2 inch diameter) and a large rimmed baking sheet (roughly 17x12x1-inch dimensions).

Preheat your oven to 350°F. Lightly spray a large, rimmed baking sheet with cooking spray. Set aside.

Measure out the milk in a liquid measuring cup and add in 2 tablespoons of the lemon juice. Set aside for at least 10 minutes as you continue.

In a small bowl, mash the bananas together with the remaining 1 tablespoon of lemon juice. Set aside.

In another medium bowl, sift together the flour, baking soda, and salt. Set this aside, as well.

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the sugar and beat for about 2 minutes more until the mixture is light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula to be sure everything is incorporated before continuing. Beat in the eggs, one at a time, until just combined. Add in 1 1/2 teaspoons of the vanilla and mix again. Add in the flour mixture and the milk-lemon juice mixture alternately. Start with 1/3 of the flour mixture, then add 1/2 of the milk mixture, then another 1/3 of the flour mixture, the other 1/2 of the milk mixture, and lastly the final 1/3 of the flour mixture. Beat on low speed after each addition. Add in the mashed bananas and fold them in gently with a rubber spatula until completely incorporated.

Pour and scrape all of the batter onto your prepared rimmed baking sheet. Spread the batter into one even layer. Use a baker’s spatula if you have one! It works great!

Bake the sheet cake for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove pan from the oven. Allow the cake to cool completely in the pan on a rack.

When the cake is completely cooled, cut out 24 cake circles using your cookie cutter. Set 8 of the circles on a parchment paper lined tray. Spread each of the 8 circles with one heaping teaspoon of strawberry jam, being sure to spread it all the way to the edges of each circle. Cover the strawberry jam layer with 8 more cake circles. Spread each of these circles in the second layer with one heaping teaspoon of lemon curd. Cover the lemon curd layer with 8 more cake circles. Press down gently on this top cake layer to sort of adhere everything together. Pop the cakes in the fridge for 20-30 minutes to allow them to set a bit.

While the banana layer cakes are in the fridge setting, make your chocolate to go on top. Heat the cream in a small saucepan set over medium heat, whisking often, until it’s nice and hot but not boiling. Pour the chocolate chips into a heat-proof bowl. Pour the heated cream over the chocolate chips and let it sit for a few minutes to let it melt a bit. Stir the mixture until it’s nice and smooth. Add in the remaining 1/2 teaspoon vanilla extract and stir until combined. Let it stand for a bit to allow it to thicken slightly (about 10-15 minutes).

Spoon chocolate onto the top of each of cake. Start at the top in the middle, spreading it gently over the top and letting the chocolate drip over the sides quite a bit.

Allow the chocolate to set a bit if you like and sift powdered sugar over the top just before serving. Serve with a scoop of vanilla ice cream on the side, if desired.

Notes:
To make ahead. You can make these cakes ahead of time if you like. Just finish the cakes with the chocolate and don’t sift the powdered sugar over the top. Store them in a covered container in the fridge. Take them out at least 30 minutes before (or up to 2 hours before) you want to serve. Sift powdered sugar over the tops of the cakes just before serving.