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. graham crackers, broken, but not crumbs; 1 stick melted butter; 2 c. powdered sugar; 2 eggs; 2 sticks butter; 4 to 5 bananas; 1 large can crushed drained pineapple; 1 large container Cool Whip; 1 can chopped walnuts; 1 jar maraschino cherries

Servings: persons

2 c. graham crackers, broken, but not crumbs
1 stick melted butter
2 c. powdered sugar
2 eggs
2 sticks butter
4 to 5 bananas
1 large can crushed drained pineapple
1 large container Cool Whip
1 can chopped walnuts
1 jar maraschino cherries

1
Mix cracker pieces with melted butter.
2
Press into 9 x 13-inch pan.
3
Mix sugar, eggs and 2 sticks butter; beat for 15 minutes, no less!
4
Put egg mixture on cracker crust.
5
Put layer of sliced bananas on mixture.
6
Put pineapple on bananas.
7
Cover all with Cool Whip.
8
Sprinkle with walnuts and decorate with cherries. Refrigerate for several hours.
9
Best when made a day ahead and refrigerated overnight.

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 10 ingredients. The key ingredients include: 2 c. graham crackers, broken, but not crumbs, 1 stick melted butter, 2 c. powdered sugar, 2 eggs, 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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