I found this old-school Banana Split Cake deep in my grandmother's recipe book. It holds some controversial secrets, but I am going to share an optional adjustment, and also share the original recipe. You can choose your path, red or blue...
Whether you got my matrix reference or not, the end result of this recipe is super tasty. It evokes all the nostalgia of a classic banana split, but I personally love the graham cracker crust! Spoiler Alert - the controversial ingredient is raw eggs, but we'll get into that deeper later.
Ingredients
You'll notice all the classically traditional banana split flavors in this ingredient list. Minus the ice cream. The pineapple and cherries are a must, but you might change up the nuts to your liking. I prefer toasted pecans for this recipe, but peanuts, walnuts, or hazelnuts would even be great.
The slightly sweet filling contains the eggs and mimics the ice cream. And the whipped topping finishes things off, just like a real banana split has on it.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, make and bake the crust. This is almost a no-bake dessert and I pretty much still consider it one. It only takes mixing up some boxed crumbs and butter, pressing it into a pan, and baking for 8 minutes to set it in the pan. It not really baking in my book.
After cooking the crust, let it cool completely, then whip up the filling. Combine the butter, powdered sugar, eggs, and vanilla in a bowl and whip until light and fluffy. And yes, this is correct, the filling is made with raw eggs. It is ok to make with very fresh eggs or farm-fresh eggs.
If you can't stomach the raw eggs, replace the butter and eggs with an 8-ounce block of cream cheese and follow the remaining instructions.
Spread the filling over the cooled crust, then top it with the crushed pineapple a layer of bananas, and finish with the whipped topping. You can make it fresh, but Grandma always used storebought.
I like to top it with the cherries and pecans after the cake chills for a bit. The cherries tend the lose a little liquid as they sit, so in an effort to make everything look nice, I add them last. If you arent fussy just top everything and then chill. I then top each piece with a couple of fresh banana slices when I serve it and an additional dusting of pecans.
Notes & Tips
Yes, you are reading the recipe right. The filling includes raw eggs. Just be sure to use super-fresh eggs that have no cracks in them.
If you prefer not to use raw eggs, replace the butter and eggs in the filling step with an 8-ounce block of room-temperature cream cheese. Follow the remaining instructions.
The cake can be made up to a day before you plan to eat it and finished with the nuts, cherries, and more bananas just before serving.
I suggest consuming the cake within 3 days of making it if you use the raw eggs. This is a suggestion for food safety and to keep anyone from getting sick.
Substitutions
I usually use store-bought graham cracker crumbs for this recipe. This allows you to also make it gluten-free if you need to. If you can not locate gluten-free crumbs, purchase gluten-free crackers and crush them in a food processor or in a zip-top bag and crush them with a rolling pin or skillet.
As mentioned above, replace the raw eggs and 1 stick of butter with an 8-ounce block of cream cheese if you can't bring yourself to eat raw eggs.
Grandma sometimes replaced the crushed pineapple with strawberry pie filling. This works equally well and still keeps that banana-split feel.
Frozen whipped topping is what this classic recipe was always made with. You could also whip up a couple of cups of heavy cream with some powdered sugar sweetened to your liking to replace it.
Toasted pecans are what I always remember Grandma putting on this cake. But peanuts, walnuts, or hazelnuts would even be great.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Banana Split Cake
I found this old-school Banana Split Cake deep in my grandmother's recipe book. It holds some controversial secrets.
Ingredients
- 2 cups Graham Cracker Crumbs
- 16 tablespoons (2 sticks) Unsalted Butter, room temp
- 2 cups Powdered Sugar
- 1 tablespoon Vanilla Extract
- 2 large Eggs
- 1, 20-ounce can Crushed Pineapple, drained
- 4 large Bananas, sliced
- 1, 8-ounce tub Frozen Whipped Topping
- Maraschino Cherries, for garnish
- Pecans, toasted and chopped, for garnish
Instructions
- Preheat the oven to 350˚F.
- Melt one stick one the butter, in the microwave or on the stove.
- In a medium bowl, combine the graham crackers crumbs and melted butter and stir till well combined.
- Press the crumb mixture into a 9x13 baking pan.
- Bake in the preheated oven for 8 minutes to set the crust, remove and let it cool completely.
- To make the filling, in the bowl of a stand mixer combine the remaining stick of soft butter, powdered sugar, vanilla, and eggs and beat with the whip until well combined, light, and fluffy. 3 minutes.
- Pour the mixture over the crust and spread into an even layer.
- Top the mixture with the pineapple, then the sliced bananas.
- Cover the bananas with the cool whip and spread to cover them well.
- Finish with a cherries on top and a dusting of pecans.
- Refrigerate for at least 1 hour before serving. Store leftovers in the fridge for up to 3 days.
Notes
Notes & Tips
Yes, you are reading the recipe right. The filling includes raw eggs. Just be sure to use super-fresh eggs that have no cracks in them.
If you prefer not to use raw eggs, replace the butter and eggs in the filling step with an 8-ounce block of room-temperature cream cheese. Follow the remaining instructions.
The cake can be made up to a day before you plan to eat it and finished with the nuts, cherries, and more bananas just before serving.
I suggest consuming the cake within 3 days of making it if you use the raw eggs. This is a suggestion for food safety and to keep anyone from getting sick.
Substitutions
I usually use store-bought graham cracker crumbs for this recipe. This allows you to also make it gluten-free if you need to. If you can not locate gluten-free crumbs, purchase gluten-free crackers and crush them in a food processor or in a zip-top bag and crush them with a rolling pin or skillet.
As mentioned above, replace the raw eggs and 1 stick of butter with an 8-ounce block of cream cheese if you can't bring yourself to eat raw eggs.
Grandma sometimes replaced the crushed pineapple with strawberry pie filling. This works equally well and still keeps that banana-split feel.
Frozen whipped topping is what this classic recipe was always made with. You could also whip up a couple of cups of heavy cream with some powdered sugar sweetened to your liking to replace it.
Toasted pecans are what I always remember Grandma putting on this cake. But peanuts, walnuts, or hazelnuts would even be great.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 413Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 204mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 3g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Marilyn Titzer
This is a family favorite that my mother In law used to make. I lost the recipe somewhere and thought I would never find it again because people ftown on the raw eggs. I have made 100 times and never have a bite left. Thanks for sharing!
Kendell
So glad you found it here! I was so worried of the raw egg, but I agree, everyone loved it and it was eaten right up!
Amanda M Durham
My family has made since well beyond my 52 years and no one has ever gotten sick. Remember it chills to set so it stays cold. Also please please please don't go the cream cheese route for those of you making this for the first time. The butter egg and confectionary sugar makes the most amazing ,rich complimentary pairing with the fruit and whip cream!! Thank you for posting this recipe. My mom passed away two years ago and I can't findy copy of it anywhere.
Kendell
I am so glad you were able to find this recipe! I have heard similar from many others that the recipe disappeared over time and they have rediscovered it here. I hope you can enjoy it for years to come!
Della
I whip the filling for 20 minutes 3 minutes isn’t very long .
I love this dessert Thank you for sharing now I can save it and not have to look through all my cookbooks for it.
Della
Sandy
Food Lion had this recipe (with eggs and butter) in a little paper cookbook they published back in the 80's. I made it for my daughter's 9th or 10th birthday and everyone loved it. Not a crumb left. Unfortunately, I lost the book and have been struggling to find this recipe for many years! Thank you for publishing it, Kendell.
Kendell
Oh, Sandy! I love to hear you found a recipe you loved again. I found this one in my grandmothers old recipe book that was well loved. Her's was hand-written, but probably scribed down from a friend. I hope you can enjoy it for many more happy occasions.