Even though the calendar says it’s September, it’s still rather warm. In fact, here in the Carolinas, it’s just plain hot! While we’re waiting on the temperatures to cool down as we get close to fall, we can still enjoy a cool dessert. Banana splits are always fun to make and to eat. In case you’ve never made one, all it consists of is a banana that’s divided in half lengthwise and placed in a sundae dish. Then, you can top it with your favorite flavors of ice cream, chocolate syrup, nuts, whipped cream…and of course, a cherry on top! This is not for dieters by any means, but it’s a fun treat that’s worth the extra calories every once in a while.
Back in the 1970’s, a recipe was circulating among many bakers for a dessert based on this very principle of using bananas, fruits and nuts to create a cake. The recipe, “Banana Split Cake,” is this recipe I’m referring to and of course, it does taste a lot like a banana split. However, there’s no ice cream in it! In fact, this is not a frozen dessert at all. It’s kept in the refrigerator and can easily be made ahead, also.
When you look at this no-bake recipe, you’ll see that it contains many of the same things you’d put in a banana split. Instead of ice cream, a creamy custard-like layer is used. You’ll see that the recipe calls for 2 eggs. Due to the concern of consuming raw eggs, I would suggest using pasteurized eggs or an egg substitute, such as “Egg Beaters.” The egg substitute is easily found in the egg section of the grocery store. Using either of these egg products would eliminate any safety concern about consuming raw eggs. You’ll also see that this layer calls for you to cream butter, confectioner’s sugar and the eggs, beating it all for about ten minutes. This sounds like a long time to beat and it is, but you want to have this layer as creamy and smooth as you can get it. Some recipes I’ve seen for this dessert even call for 15 minutes of beating. If you have a stand mixer, just combine the ingredients and set the mixer on high speed, beating for the 10 minutes. This is the easiest way to complete this step, though a portable mixer is fine to use also, if you don’t mind standing there for the ten minutes!
Once the crust is made, which is a graham cracker crumb crust, the custard layer is poured over it, then topped with bananas, crushed pineapple and whipped topping. To finish it off, chopped nuts and maraschino cherries are added for the finishing touches. It’s a beautiful dessert and is so very good, it’s worth the long beating time you’ll put into the custard layer! It serves a large number, which is good because you’ll want to keep the servings fairly small, since this is a very rich dessert.
A while back, I shared another cake recipe that has the flavor of orange, bananas and pineapple, called “Hawaiian Cake,” which also is as eye-appealing as it is good to eat! In case you missed it the first time, here’s the link so you can get it again:
If you’re having company over the weekend and need a good, cool dessert, or you just want to remember the good old days of the 1970’s, make this dessert and enjoy!
BANANA SPLIT CAKE
- 2 cups graham cracker crumbs
- 3 sticks butter
- 2 eggs
- 2 cups confectioner’s sugar
- About 2 to 3 large bananas
- 1 (15-1/2 oz.) can crushed pineapple, well drained
- 1 carton (10 oz.) whipped topping, thawed
- chopped nuts as desired
- maraschino cherries as desired
For the crust, melt one stick of the butter and blend with the graham cracker crumbs. Pat into a 9×13 inch baking pan. For the custard layer, cream together the other 2 sticks butter with the eggs and confectioner’s sugar, beating at high speed for about 10 minutes. Pour this mixture over the crumb crust. Add a layer of sliced bananas, followed by crushed pineapple, then the whipped topping. Sprinkle chopped nuts over all and decorate with drained maraschino cherries. Cover and chill at least 4 hours before serving. Yield: about 16-20 servings.