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: 1 c. (2 sticks) butter; 2 c. graham cracker crumbs; 3 c. confectioners sugar; 2 egg whites; 1 tsp. vanilla; 4 bananas, sliced; 1 (20 oz.) can crushed pineapple, drained; 1 (9 oz.) carton frozen whipped topping, thawed; 1 c. chopped pecans; 12 maraschino cherries

Servings: persons

1 c. (2 sticks) butter
2 c. graham cracker crumbs
3 c. confectioners sugar
2 egg whites
1 tsp. vanilla
4 bananas, sliced
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton frozen whipped topping, thawed
1 c. chopped pecans
12 maraschino cherries

1
Combine 1 stick melted butter with crumbs and 1 cup confectioners sugar; mix well and press firmly into 13 x 9 x 2-inch baking pan.
2
Combine remaining stick of butter, sugar, egg whites and vanilla; beat until creamy.
3
Spread over crumb shell. Add a layer of banana slices and crushed pineapple.
4
Spread whipped topping evenly over fruit.
5
Sprinkle with pecans and chopped maraschino cherries.
6
Refrigerate until set (overnight). Yields 12 servings.

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: 1 c. (2 sticks) butter, 2 c. graham cracker crumbs, 3 c. confectioners sugar, 2 egg whites, 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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