Real Recipes From Real Home Cooks ®

banana split cake

a recipe by
Tracey Fortier
Richmond Hill, GA

Oh yummmmmmm I received a question about the raw eggs. This is an old recipe. I did an internet search and this is a suggestion about how to pasteurize your own eggs. To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away.

serves A party
prep time 40 Min
method Refrigerate/Freeze

Ingredients For banana split cake

  • 2 c
    graham crackers, crushed
  • 1 stick
    butter, melted
  • 2 stick
    butter, softened
  • 1 box
    powered sugar
  • 2 lg
  • 1 can
    pineapple, crushed (large can)
  • 1 bunch
  • 1 lg
    cool whip
  • pecans, chopped
  • cherries, chopped

How To Make banana split cake

  • 1
    1st Layer Make Crust and spread in a 9x13 pan.
  • 2
    2nd Layer Beat butter, sugar and eggs together for 10 minutes and spread on crust.
  • 3
    3rd Layer Drain Pineapple and spread over the 2nd Layer.
  • 4
    4th Layer Layer sliced bananas, then spread cool whip over the top. Cover with pecans and cherries.