Banana Split Cake I
A decadent layered dessert featuring graham cracker crust, creamy filling, fresh bananas, pineapple, Cool Whip topping, and cherry garnishes, perfect for parties or family gatherings.
Ingredients
Instructions
- Mix one stick of margarine with graham cracker crumbs.
- Pat the mixture into a 9 x 13 x 2-inch pan to form the crust.
- Beat eggs, 2 sticks of margarine, and powdered sugar for 15 minutes.
- Spread the egg mixture evenly over the crust.
- Arrange sliced bananas over the egg mixture layer.
- Spread drained crushed pineapple over the bananas.
- Cover with Cool Whip.
- Sprinkle with chopped maraschino cherries and nuts.
- Cover and refrigerate overnight before serving.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese instead of margarine in the filling. If you want to enhance the flavor, add a splash of vanilla extract to the egg mixture. You can also substitute the bananas with strawberries or peaches for a different fruit twist. Remember to drain the pineapple well to avoid a soggy cake.
Serving Suggestions
Serve this delightful Banana Split Cake as a refreshing dessert at summer gatherings or family picnics. It pairs beautifully with grilled meats or a light salad for a balanced meal. Consider serving it alongside a scoop of vanilla ice cream for an indulgent treat, or browse more American recipes for complementary options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It's best served cold, straight from the fridge. If you'd like to enjoy it slightly chilled, let it sit at room temperature for about 15 minutes before serving. Avoid freezing, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Cake I contains roughly 735 calories, with 7g protein, 129g carbohydrates, and 24g fat. It is a good source of protein (13% of the Daily Value), potassium (13% of the Daily Value), and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this Banana Split Cake is perfect for making ahead. It actually tastes better when it has had time to chill and set overnight in the refrigerator. Just be sure to cover it well to maintain its freshness.
What can I use instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a little sugar and vanilla extract to create a fluffy topping. Alternatively, you can use whipped coconut cream for a dairy-free version of this dessert.
How can I make this cake more visually appealing?
To enhance the presentation, consider layering sliced strawberries or kiwi on top of the Cool Whip along with the maraschino cherries. You can also drizzle chocolate syrup over the top for an extra touch of decadence.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).