mom's banana split cake

★★★★★ 1 Review
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By Jayme Makowski
from Bellaire, MI

This is a great summer dessert - very rich. My mom use to make this for our 4th of July family picnics.

★★★★★ 1 Review

Ingredients For mom's banana split cake

  • 2 c
    graham crackers, crushed
  • 2/3 c
    real butter, melted (do not substitute)
  • 2 stick
    real butter, softened (do not substitute)
  • 2
    eggs
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 3 lg
    bananas, sliced
  • 1 can
    (16 oz or larger) crushed pineapple, reserve juice
  • 1 pt
    whipping cream, whipped
  • 1/2 c
    walnuts, coursely chopped
  • 1/2 c
    maraschino cherries, coursely chopped

How To Make mom's banana split cake

  • 1
    1ST LAYER: Mix together graham cracker crumbs and melted butter. Press into bottom of a 9x13 baking dish.
  • 2
    2ND LAYER: Beat together until firm, softened butter, eggs, powdered sugar and vanilla. Spread over graham cracker crust.
  • 3
    3RD LAYER: Dip sliced bananas in reserved pinapple juice and place on 2nd layer.
  • 4
    4TH LAYER: Add well drained pineapple on top of bananas.
  • 5
    5TH LAYER: Whip the whipping cream until soft peaks form. **** a large container of Cool Whip can be used here instead of whipping cream **** Spread over pineapple.
  • 6
    6TH LAYER: Sprinkle chopped walnuts and cherries on top. REFRIGERATE: for 8 hours.

Categories & Tags for Mom's Banana Split Cake:

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