Easy and Delicious Banana Split Cake
Servings
12
Servings
12
Ingredients
Graham Cracker Crust
  • 1 1/4Cup Graham Cracker Crumbs
  • 1/3Cup Granulated Sugar
  • 1/2Cup Unsalted Buttermelted
Filling
  • 1Cup Unsalted Butterroom temp
  • 2ea. Eggs
  • 2tsp VanillaI used vanilla bean paste
  • 2Cups Powdered Sugar
Other ingredients
  • 1Can Crushed Pineapplelarge can, drained
  • 3ea. Bananascut in about 1/4″ slices
  • 1Container Cool Whiplarge container
  • 2oz. Chopped Walnuts
  • Maraschino Cherriesfor garnish, if desired
Instructions
Prep
  1. Preheat oven to 350 degrees – you’ll need it to bake the graham cracker crust.
Graham Cracker Crust
  1. Melt 1/2 cup of butter in the microwave – 30 seconds should do it.
  2. In a medium sized mixing bowl, combine the graham cracker crumbs, sugar and butter. Mix with a fork until a sandy consistency.
  3. Pour into a 9×13 pan and spread evenly. Pat down gently with your hand (gloved, or impeccably clean) and then use the bottom of a heavy spatula to press tightly and evenly.
  4. Bake for 7 minutes and cool completely before adding the filling. (I let mine cool for 5 minutes on the counter and then pop in the freezer for about 5 minutes.
Prepare the Filling
  1. In the bowl of a your stand mixer (I use a Kitchenaid), add the butter, eggs, and vanilla – beat on low for a few minutes to incorporate slightly.
  2. Add the 2 cups of powdered sugar and mix on low until incorporated.
  3. Scrape the sides of the bowl and turn up to medium for a minute or two.
  4. Scrape down again and mix on high for 6-8 minutes, until there is plenty of air incorporated and the filling becomes lighter in volume.
  5. Spread evenly over the graham cracker crust.
Remaining Layers
  1. Spread the crushed pinapple evenly over the filling.
  2. Slice the bananas and layer them over the pinapple.
  3. Spread a generous amount of the Cool Whip over the banana layer (I used almost the entire container), making sure to take it right up to the edges of the pan.
  4. Sprinkle the walnuts on the top.
  5. Cover tightly and refridgerate overnight.
  6. Add cherries before serving, if desired.
Recipe Notes
  • You can make this without a stand mixer, but you must whip the filling for a full 20 minutes.
  • Don’t bother tasting the filling when it is done – it’s very sweet.  It’s the addition of the other ingredients that brings out the flavor of this dessert – it truly is the sum of it’s parts!