Banana Split Crepe Cake Recipe with Creamy Banana and Chocolate Layers

Layers of delicate crepes, low-sugar butterscotch pastry cream, sliced bananas, and rich chocolate ganache combine to create a Crepe Cake that looks stunning and tastes incredible.

This Banana Split Crepe Cake won the baking category of the 2017 Steviva Bloggers Challenge. Although it appears indulgent, the recipe is designed to be low in sugar, so you can enjoy a show-stopping dessert without an overload of sweetness.

I am seriously in love with this crepe cake, friends.

Yes, the recipe has several components, but each one is straightforward and approachable. You don’t need a professional background—just some patience and basic kitchen skills. Consider this as four useful recipes in one: low-sugar butterscotch sauce, low-sugar pastry cream, crepes, and chocolate ganache. Each component stands on its own and can be reused in other desserts.

Let’s break this crepe cake down, layer by rich, decadent layer…

Low-Sugar Butterscotch Sauce

Butterscotch sauce is a favorite for good reason. The low-sugar version used here swaps traditional sugar for low-carb sweeteners while retaining a deep, caramel-like flavor thanks to molasses and butter. It’s extremely easy to make—combine the ingredients in a saucepan, simmer until thick, then finish with vanilla, rum, and lemon juice. Chill until completely cool before using.

Low-Sugar Butterscotch Pastry Cream

This pastry cream is ideal for filling the crepe layers and also works well in eclairs, Napoleons, or cream-filled doughnuts. It’s cooked on the stove and thickened with cornstarch and gelatin for stability. After chilling, it’s blended with most of the butterscotch sauce to create a rich, spreadable filling.

Crepes!

Crepes are simply thin pancakes. The batter is mixed, rested, and then cooked quickly in a hot skillet. This recipe keeps sugar low by using a sugar substitute in the batter, yet the crepes remain buttery and tender. You’ll make about 16–20 crepes; the cake requires 15, so you’ll have a little extra in case of tears.

Chocolate Ganache

Chocolate ganache is a simple combination of warm cream and chopped bittersweet chocolate. Pour hot cream over the chocolate, let it sit, then stir until smooth. When it cools to a spreadable consistency it becomes the perfect, rich frosting for this cake.

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What’s a Banana Split without toppings?

The crunchy salty-sweet candied peanuts that finish this cake are easy to make, but optional. You can substitute roasted salted or honey-roasted peanuts, or any chopped nuts you prefer. Maraschino cherries and a dollop of whipped cream are classic additions, and extra butterscotch drizzled over the top never hurts.

This cake is a great way to impress—people will ask whether you bought it. It’s surprisingly manageable to assemble and yields excellent reactions for the effort. Serve chilled and enjoy the combination of layers and textures.

Used in this Recipe:

• Nectevia (used in the butterscotch sauce)
• Fructevia (used across multiple components)

📖 Recipe

Banana Split Crepe Cake

Yield:
12-18 servings

This low-sugar Crepe Cake layers buttery crepes with butterscotch pastry cream, bananas, and chocolate ganache for a spectacular dessert that tastes amazing.

Ingredients

FOR THE BUTTERSCOTCH SAUCE:

• 1 cup heavy cream
• ¼ cup Nectevia
• ½ cup Fructevia
• 2 tablespoons blackstrap, unsulphured molasses
• 4 tablespoons butter
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 tablespoons rum
• 1 tablespoon fresh lemon juice

FOR THE PASTRY CREAM:

• 3 teaspoons unflavored gelatin
• 6 teaspoons cold water
• 2 cups whole milk
• 2 cups cream
• ½ cup Fructevia
• ½ teaspoon salt
• 12 large egg yolks
• 8 tablespoons cornstarch
• 4 teaspoons pure vanilla extract

FOR THE CREPES:

• 3 cups flour
• 1 teaspoon salt
• 4 tablespoons Fructevia
• 12 large eggs
• 2 ¼ cups milk
• 2 ¼ cups cream
• 2 teaspoons vanilla
• 9 tablespoons butter

FOR THE CHOCOLATE GANACHE:

• 18 oz bittersweet chocolate, chopped (at least 60% cocoa)
• 2 cups heavy cream
• 2–4 tablespoons Frangelico (optional)

FOR SERVING AND ASSEMBLY:

• 4 medium ripe bananas, thinly sliced (¼ inch)
• 12 oz candied peanuts (recipe in notes) or roasted/honey-roasted peanuts
• Maraschino cherries (optional)

Instructions

MAKE THE BUTTERSCOTCH SAUCE:

1. Add the cream, Nectevia, Fructevia, molasses, and butter to a large heavy-bottomed saucepan. Bring to a rolling boil over medium-high heat.
2. Turn heat to medium and boil 15–20 minutes, stirring frequently, until deep brown and thick enough to coat a spoon. Remove from heat.
3. Stir salt, vanilla, rum, and lemon juice together, then blend into the butterscotch. Cover and refrigerate until completely cool.

MAKE THE PASTRY CREAM:

1. Combine gelatin and water in a small dish to form a paste; set aside.
2. In a large heavy-bottomed saucepan whisk milk, cream, Fructevia, salt, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until it boils and thickens. Remove from heat and whisk 30 seconds more. Pour into a bowl.
3. Break gelatin into pieces and whisk into the hot pastry cream until dissolved. Stir in vanilla. Cover surface with plastic wrap and refrigerate at least 3 hours, up to 24 hours.
4. After chilling, add all but ¼ cup of the butterscotch sauce to the pastry cream and whip briefly to combine. Reserve ¼ cup butterscotch for drizzling. Refrigerate until ready to use.

MAKE THE CREPES:

1. Whisk flour, salt, and Fructevia in one bowl. In another bowl, whisk eggs, milk, cream, and vanilla.
2. Add half the dry ingredients to the liquids and whisk until smooth. Add remaining flour just until combined. Cover and refrigerate at least 30 minutes.
3. Melt the butter and stir into the batter.
4. Heat a 10-inch non-stick skillet over medium-high for 2 minutes and lightly oil. Using a ½ cup measure, pour batter and quickly swirl to form a thin circle. Cook 30–60 seconds until edges set, flip and cook 5–10 seconds. Cool on a wire rack. Repeat until batter is used (about 16–20 crepes).

MAKE THE CHOCOLATE GANACHE:

1. Place the chopped chocolate in a medium bowl.
2. Heat the cream just to a simmer and pour over the chocolate. Let sit 5 minutes.
3. Stir until smooth and add Frangelico if using. Let cool, stirring occasionally, until spreadable.

ASSEMBLE THE CREPE CAKE:

1. Place one crepe on a serving plate and spread with about ⅓ cup pastry cream, leaving ¼ inch at the edge.
2. Top with another crepe and ⅓ cup pastry cream, then arrange about 30 banana slices in a single layer across the cream.
3. Place another crepe and spread with ¼ cup chocolate ganache, leaving ¼ inch at the edge.
4. Repeat, alternating layers of pastry cream, pastry cream with bananas, and chocolate ganache, using a total of 15 crepes.
5. Trim edges with a sharp serrated knife for straight sides and gently smooth the cake with your hands.
6. Frost the cake with remaining ganache.
7. Warm the reserved ¼ cup butterscotch briefly and drizzle over the frosted cake.
8. Top with candied or roasted peanuts and maraschino cherries if desired. Refrigerate until ready to serve.

Notes

How to Make Candied Peanuts

• ⅔ cup granulated sugar
• 3 tablespoons water
• 12 oz (about 2¼ cups) salted peanuts

1. Prepare a sheet of parchment or foil sprayed with non-stick spray.
2. Combine sugar and water in a saucepan and cook over medium-high heat until the sugar dissolves and reaches a rolling boil. Continue until the bubbles slow slightly.
3. Remove from heat and add the peanuts, stirring to coat. Continue stirring until the syrup begins to turn white and crystalize.
4. Heat a large skillet over medium for about 2 minutes. Add the peanuts and cook, stirring continuously, until they turn a rich golden brown. If they begin to smoke, remove immediately.
5. Spread the peanuts onto the prepared parchment and let cool completely. Break apart before using.

By posting this recipe I am entering a recipe contest sponsored by Steviva and am eligible to win prizes associated with the contest. I received free product samples but was not compensated for my time. All opinions are my own.