Banana Split Cake

12 servings Prep: 20 m Cook: 10 m Total: 30 m Beginner
4.0/5 (1)
Banana Split Cake
A simple no-bake cake, reminiscent of a banana split, which always reminds me of eating ice cream on Holly Beach. Layers of graham cracker crust, cream cheese filling, fresh bananas, pineapple chunks, strawberries, and whipped cream make this a refreshing Louisiana summer dessert.

Ingredients

12 servings
  • Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup margarine, melted
  • Cake
  • 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)

Step-by-Step Instructions

  1. 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.
  2. Cake: In a stand mixer combine the margarine, sugar and egg. Mix and spread over the cooled crust.
  3. Place the bananas as the next layer, cut side down. Spread the pineapple chunks on top, then the strawberries.
  4. Whip the cream, spread over the entire dish and sprinkle with nuts. For an added touch, drizzle caramel and chocolate over the top layer.
  5. Refrigerate 4 hours before serving.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Absolutely! This dessert actually benefits from chilling for at least 4 hours, and you can make it up to 24 hours in advance. Just wait to add the whipped cream and nuts until a few hours before serving to keep them fresh.

Q: My filling layer is too runny - what went wrong?

A: Make sure you're creaming the margarine, powdered sugar, and eggs long enough - at least 3-5 minutes until light and fluffy. This creates the proper texture for spreading.

Q: Can I use fresh pineapple instead of canned?

A: Yes, but make sure to drain it very well or pat it dry with paper towels. Too much moisture can make the layers soggy.

Tips and Techniques

For the cleanest slices, dip your knife in hot water and wipe it clean between each cut. The whipped cream layer firms up nicely after chilling, making it easier to serve neat portions.

Ingredient Substitutions

  • margarine: butter
  • whipping cream: Cool Whip (8 oz container)
  • fresh strawberries: sliced strawberries in juice, drained well

Equipment Needed

  • 9x13 inch baking pan
  • Stand mixer or hand mixer
  • Mixing bowls

Historical Context

This dessert became popular at Louisiana gatherings in the 1970s and 80s as a way to bring the ice cream parlor experience to potlucks and church socials where keeping ice cream frozen wasn’t practical.