I love this dessert so much; the bananas, the pineapple, the cool whip, the awesome filling….ahhh, just so good! This is in no way a healthy dessert though, don’t let the bananas & pineapple fool you, it’s totally sugar coma inducing. It’s not actually a cake, much more like a pie–not sure where the name came from. This was my paternal Grandmother’s recipe..trotted out at every holiday with an oreo cookie crust…I’ve taken to crushing ginger snaps though (mmm…). Anyway, I swore after the last time I made it that I would not make it again until I had a stand mixer…15 minutes with a hand mixer is just too much for me–you’re forewarned ;). But now I have a stand mixer!! (isn’t she pretty?) I also have a boyfriend with a sweet tooth & love of pineapple–which makes it a little easier, since I know I won’t be tasked with eating the whole, delicious, calorie-laden thing myself (and I totally would).
Banana Split “Cake”
Ingredients:
for crust:
1 stick butter
2 cups graham cracker crumbs (I crush gluten-free ginger snaps)*
for pie:
2 eggs
2 sticks soft butter
1 box powdered sugar (about 4 cups)
5 sliced bananas
1 large can crushed pineapple (drained)
8 oz cool whip
chopped nuts & cherries
Directions:
Melt the butter for the crust and mix with the graham cracker crumbs. Put into a 9′ x 13″ x 2″ pan.* (I use two 8″ x 8″ corningware casserole dishes)
Mix egg, butter and powdered sugar together for no less than 15 minutes with an electric mixer. Spread over crust and cover with sliced bananas. Spread crushed pineapple over the bananas. Cover with cool whip. Sprinkle with chopped nuts & cherries over top.
For best results refrigerate overnight.
*Can also use 2 purchased graham cracker crusts or Oreo pie crusts.
Yield: 18 pieces of “cake”
Flamingo Pink & Aqua 