Banana Split Cake I

Banana Dessert

Banana Split Cake I

Banana Split Cake I
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    3 hrs 40 mins
  • SERVING
    18 People
  • VIEWS
    166

Embrace the flavors of summer with this delightful no-bake cake, reminiscent of a classic banana split. Layers of creamy sweetness, fresh fruit, and crunchy nuts create a refreshing and satisfying dessert. Please note: This recipe contains raw eggs.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    61 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    16 g
  • Sodium
    181 mg
  • Sugar
    33 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 20 mins In a mixing bowl, thoroughly combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9x12 inch baking pan. Place the pan in the freezer to chill for at least 15 minutes.

Image Step 02
02 Step

Recipe View 25 mins In the bowl of an electric mixer, combine confectioners' sugar, eggs, and softened butter. Beat at medium speed for a full 20 minutes. This step is crucial for achieving the right consistency, so don't skimp on the time!

Image Step 03
03 Step

Recipe View 5 mins Spread the buttercream mixture evenly over the chilled crust. Arrange the banana halves, cut-side down, evenly across the buttercream layer. Spoon the crushed pineapple evenly over the bananas.

Image Step 04
04 Step

Recipe View 5 mins Distribute the halved strawberries over the pineapple. Spread the thawed whipped topping evenly over all the fruit. Sprinkle the chopped walnuts generously over the whipped topping.

Image Step 05
05 Step

Recipe View 3 hrs Refrigerate the cake for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to set properly. Slice and serve chilled.

For a richer flavor, use brown butter in the crust.
Ensure the butter is properly softened for a smooth buttercream.
If concerned about raw eggs, use pasteurized eggs or a cooked meringue buttercream.
Garnish with maraschino cherries for an authentic banana split look.
Try to use high quality, fresh ingredients for the best outcome.

Letha Graham

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 55 Ratings)
Total Reviews: (5)

  • Randy Bashirian

    Nov 14, 2024

    I substituted pasteurized eggs and it worked great. No worries about raw eggs, and the cake was still delicious.

  • Lucy Champlin

    Jul 5, 2024

    I added a drizzle of chocolate syrup before serving for an extra touch of banana split flavor. It was amazing!

  • Araceli Donnelly

    Jul 4, 2024

    This cake was a huge hit at our family gathering! Everyone loved the combination of flavors and textures.

  • Korbin Fadel

    Jun 10, 2024

    The 20-minute mixing time for the buttercream seemed excessive, but it really made a difference. The texture was perfect!

  • Anastacio Beatty

    Feb 7, 2024

    My crust was a little crumbly. Next time, I'll try adding a tablespoon or two more melted butter.

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