Banana Split Cake2002-12-22
- Course: Desserts
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
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A simple cake, reminiscent of a banana split, which always reminds me of eating ice cream on Holly Beach.
- 2 cups graham cracker crumbs
- 1/4 cup margarine, melted
- 1/2 cup margarine
- 2 1/2 cup powdered sugar
- 2 eggs
- 4 - 5 bananas, sliced lengthwise
- 1 (20 oz) can of chunk pineapple, drained
- 4 cups of whole strawberries
- 1 cup whipping cream
- Chopped nuts for topping
- Caramel and chocolate syrup (optional)
Crust: Mix the graham cracker crumbs with the margarine and press into the bottom of a 9x13 pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
Cake: In a stand mixer combine the margarine, sugar and egg. Mix and spread over the cooled crust.
Place the bananas as the next layer, cut side down. Spread the pineapple chunks on top, then the strawberries.
Whip the cream, spread over the entire dish and sprinkle with nuts. For an added touch, drizzle caramel and chocolate over the top layer.
Refrigerate 4 hours before serving.