Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. crushed graham cracker crumbs; 1 tsp. vanilla; 6 Tbsp. margarine; 3 large bananas, sliced; 1/2 c. soft margarine; 2 eggs; 2 c. confectioners sugar; 1 can crushed pineapple, drained; 2 pkg. whipped topping mix; nuts; cherries

Servings: persons

2 c. crushed graham cracker crumbs
1 tsp. vanilla
6 Tbsp. margarine
3 large bananas, sliced
1/2 c. soft margarine
2 eggs
2 c. confectioners sugar
1 can crushed pineapple, drained
2 pkg. whipped topping mix
nuts
cherries

1
Mix crumbs with 6 tablespoons margarine.
2
Put in 9 x 13-inch pan.
3
Bake 7 minutes and let cool.
4
Cream 1/2 cup margarine, sugar, eggs and vanilla.
5
Beat at high speed until fluffy.
6
Spread on crumb crust.
7
Place sliced bananas on top of filling.
8
Spoon pineapple over bananas.
9
Whip the topping and spread over fruit. Top with nuts and cherries.
10
Refrigerate 2 to 3 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. crushed graham cracker crumbs, 1 tsp. vanilla, 6 Tbsp. margarine, 3 large bananas, sliced, and more.

Yes, Banana Split Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cake

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