Veronica's Mom's Banana Split Cake

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“VERY EASY, VERY FAST AND VERY GOOD!!!!!!!! ONE OF MY MOM'S FAVORITES (AND MINE TOO) (Prep time includes chilling time)”
READY IN:
3hrs
SERVES:
16
YIELD:
1 9x13 banana split cake
UNITS:
US

Ingredients Nutrition

Directions

  1. CRUST: Combine cracker crumbs& butter and mix.
  2. Press into a 9 x 13 pan.
  3. Set aside.
  4. FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
  5. Beat for about 20 minutes.
  6. Pour on top of the cracker crumb crust.
  7. Set aside.
  8. TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
  9. Arrange the banana slices on top of the batter.
  10. Spread the WELL DRAINED crushed pineapples over the bananas.
  11. Spread the whipped cream on top.
  12. Sprinkle with nuts and cherries.
  13. Chill for a few hours.
  14. Cut and serve.
  15. Variations:
  16. Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
  17. Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
  18. Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.

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