Who doesn’t love a good old-fashioned banana split? The creamy ice cream, the sweet and tangy fruit, the crunchy nuts, all drizzled with sticky, gooey sauce. It’s a dessert that’s been loved by generations, and for a good reason. But what if I told you that you could have all that goodness in a cake? Yes, that’s right. A Banana Split Cake! This delicious concoction came to my mind one day when I was craving a banana split, but also wanted cake. I thought, why not put the two together? And oh boy, was that a good idea. This Banana Split Cake has everything you love about the classic dessert, but in the form of a cake. It’s easy to make, and even easier to eat! The graham cracker crumbs give it a crunchy base, while the bananas, pineapple, and Cool Whip give it a fruity, creamy middle. Top it off with some nuts and cherries, and you’ve got a dessert that looks as good as it tastes. I love this recipe because it’s a fun twist on a classic dessert, and it’s a great way to impress guests at a party or family gathering. Plus, it’s a great way to use up those ripe bananas sitting on your counter. So, let’s get started on this Banana Split Cake. I promise, it’s a dessert that will have everyone asking for seconds.
Ingredients
- 2 c. graham cracker crumbs
- 3 sticks oleo
- 2 eggs
- 2 c. powdered sugar
- 1 (No. 2) can crushed pineapple
- 2 or more bananas
- 1 large Cool Whip
- nuts and chopped cherries
Baking Instructions
- Combine graham cracker crumbs and 1 stick melted oleo.
- Pat in bottom of pan. Beat 2 cups powdered sugar, 2 sticks oleo and eggs 15 minutes.
- Pour over crumb mixture. Slice layer of bananas on this. Spread drained pineapple, then Cool Whip on top.
- Sprinkle with nuts and cherries.
- Refrigerate overnight.
Calorie: 450
Total cooking time: 40 minutes
Difficulty level: Easy
The Great Banana Split Cake Saga
Whoever said that life’s no picnic certainly hadn’t tried making a Banana Split Cake. Or maybe they had, and that’s why they said it. Either way, let’s dive into the joys and tribulations of this delectable dessert.
The Kickoff: Graham Cracker Crumbs and Oleo
Ah, graham cracker crumbs and oleo. A pairing as classic as Romeo and Juliet, minus the tragic ending – unless you count my waistline.
I had 2 cups of graham cracker crumbs and a stick of oleo, melted to a consistency that reminded me of a summer day at the beach. The crumbs and oleo were all set, waiting to be combined like two long-lost lovers. I gently combined them, patting the mixture into the bottom of the pan as if tucking in a child for bed.
The Sugar, Oleo, and Eggs: A Sweet Symphony
Next up were 2 cups of powdered sugar, 2 more sticks of oleo, and a couple of eggs. I felt like a conductor, orchestrating a sweet symphony. Seriously, beating this mixture for 15 minutes was a workout. Who needs a gym when you have baking?
This sweet concoction was then poured over the crumb mixture. It looked like a winter wonderland, or maybe that’s just the sugar rush talking.
The Arrival of Bananas and Pineapple
Then came the highlight of the show – the bananas. I sliced and layered those yellow fellows on top of the sugar mixture. I swear one of them winked at me. I think we had a moment.
Onto this, I spread a can of drained, crushed pineapple. Now, if you’ve never spread crushed pineapple over sliced bananas before, let me tell you – it’s an experience. It’s like creating a fruit mosaic, a tropical paradise right there in your kitchen.
The Cool Whip Finale
Next came the Cool Whip, our creamy, dreamy finale. It was like a fluffy cloud cascading over a fruity mountain range. As I spread it atop, I had to resist the urge to dive in with a spoon right then and there.
The Cherry (and Nut) on Top
Finally, the piece de resistance – sprinkling the nuts and chopped cherries. It felt like a holiday, decking the cake with these tiny bursts of flavor. I might have gotten a bit carried away with the cherries, but can you blame me?
The Longest Night: Refrigeration
Then came the hard part. The cake had to be refrigerated overnight. The longest, most torturous night of my life. I swear I could hear it calling my name from the fridge.
The Glorious Morning
The next morning, there it was. My masterpiece. My pièce de résistance. The Banana Split Cake. I tell you, the first bite was like a high-five to my taste buds. It was worth every second of the wait.
And that, my friends, is the tale of the Great Banana Split Cake Saga. A journey of love, patience, and a whole lot of sugar. Remember, baking isn’t just about following a recipe. It’s about enjoying the process, even when you’re up to your elbows in Cool Whip and crushed pineapple.
