Real Recipes From Real Home Cooks ®

banana split cake

Recipe by
Carol Kalinowski
The Villages, FL

I have been making this recipe for 20+ years. It is cool, light and rich all at the same time. Very user-friendly. After the crust and base you can make it your own. Less whipped topping. Do it. Lots of bananas. Do it. Pecans,walnuts, peanuts or almonds. Do it. The choice is yours. I like to serve with chocolate and strawberry sauces.

yield 8 -12
method No-Cook or Other

Ingredients For banana split cake

  • 1/2 c
    butter, melted
  • 2 c
    crushed graham crackers
  • BASE
  • 2
  • 1 c
    butter, softened
  • 2 c
    powered sugar
  • 1 can
    crushed pineapple, 8 oounce
  • 3-6
    bananas, sliced
  • 1
    container whipped topping
  • 1 jar
    marishino cherries, halved, about 10-15
  • 1/2 c
    nuts, chopped

How To Make banana split cake

  • 1
    Crust. Butter the bottom of a 9x13 cake pan. Melt 1/2 butter. Mix with graham crackers. Press into the bottom of the cake pan. Chill to set for 15 minutes.
  • 2
    Base. In a mixer, beat 1 cup softened butter, eggs and powdered sugar for 15 minutes. Spread layer over crust.
  • 3
    Toppings. Drain pineapple. Sprinkle over base. Slice bananas and place on top of pineapple. Spread softened whipped topping over bananas. Dot with have cherries and nuts. Chill overnight.
  • 4
    To serve. Remove from refrigerator 30 before serving.

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