Banana Split Cake Recipe
Follow this recipe for dreamy, banana split cake. All the best of an ice cream parlor in every slice.
Your childhood favorites...in one delicious cake! All the best of an ice cream parlor in every slice. It’s made from bananas (of course) and pineapple layered on a graham cracker crust with a pudding-like mixture, and topped with whipped cream, toffee bits and maraschino cherries. Follow this recipe for a dreamy, delectable dessert:
2 Cups graham cracker crumbs
1-1/2 sticks of butter or margarine
Preheat oven to 375 degrees. Melt the butter or margarine and mix with the graham cracker crumbs. Spread evenly in a 9 x 13-inch pan. Bake for ten minutes and then cool completely.
2 Cups confectioners’ sugar
Egg substitute (equivalent of 2 eggs)
2 sticks of butter or margarine
With an electric beater, beat above ingredients for ten to twenty minutes, until creamy. Spread mixture on cooled graham cracker crust.
4 bananas, split lengthwise, brushed with lemon juice to prevent browning
1 large can of chunk pineapple, well drained
1, 12-ounce tub of non-dairy whipped topping
1 small jar of maraschino cherries, stems removed and drained
1 bag of toffee candy bits
Layer bananas and evenly disperse pineapple across cake filling. Spread non-dairy whipped topping over bananas and pineapple so that they are completely covered. Roll the bottom of a teaspoon from side to side, to make peaks and wells in the whipped topping. Place a maraschino cherry in each well, and sprinkle toffee bits over entire cake.
Refrigerate cake overnight.
Voila! A cake that is sure to be a conversation piece. That is, if you can stop eating it long enough to talk!