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: 3 sticks oleo; 2 eggs; 1 box powdered sugar; 4 large or 5 small bananas; 1 large container Cool Whip; 2 c. graham cracker crumbs; 2 tsp. vanilla; 1 (No. 2) can crushed pineapple; 1 c. chopped pecans; maraschino cherries

Servings: persons

3 sticks oleo
2 eggs
1 box powdered sugar
4 large or 5 small bananas
1 large container Cool Whip
2 c. graham cracker crumbs
2 tsp. vanilla
1 (No. 2) can crushed pineapple
1 c. chopped pecans
maraschino cherries

1
Melt 1 stick oleo in a 9 x 13-inch pan.
2
Add graham cracker crumbs.
3
Press down on bottom of pan.
4
Bake for 5 minutes at 350u00b0. Cool thoroughly.
5
In a mixing bowl, beat eggs, 2 sticks soft oleo, powdered sugar and vanilla for 5 minutes.
6
Spread over crumbs.
7
Slice bananas lengthwise and place on top of mixture. Drain can of crushed pineapple and place over bananas.
8
Frost with Cool Whip.
9
Sprinkle chopped pecans.
10
Garnish with cherries. Refrigerate 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: 3 sticks oleo, 2 eggs, 1 box powdered sugar, 4 large or 5 small bananas, 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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