Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. graham crackers; 2 sticks margarine; 2 c. confectioners sugar; 2 eggs; 1 tsp. vanilla flavoring; 5 t 6 ripe bananas; 1 large can crushed pineapple; 1 large carton Cool Whip; 1 jar maraschino cherries; walnuts (optional); coconut (optional)

Servings: persons

2 c. graham crackers
2 sticks margarine
2 c. confectioners sugar
2 eggs
1 tsp. vanilla flavoring
5 t 6 ripe bananas
1 large can crushed pineapple
1 large carton Cool Whip
1 jar maraschino cherries
walnuts (optional)
coconut (optional)

1
Mix 1 stick of melted margarine and 2 cups of graham crackers. Mix together and press in bottom of 9 x 13-inch pan.
2
Place in refrigerator.
3
In large bowl, mix 2 cups of confectioners sugar, 1 stick of melted margarine, 2 eggs and 1 teaspoon vanilla flavoring.
4
Beat with mixer for 15 minutes.
5
Pour mixture over graham crackers.
6
Slice 5 to 6 ripe bananas over mixture.
7
Drain well 1 large can of crushed pineapple.
8
Spread pineapple over bananas.
9
Cover with large Cool Whip.
10
Place cherries and nuts on top.
11
Sprinkle coconut (optional).

859

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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. graham crackers, 2 sticks margarine, 2 c. confectioners 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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