Banana Split Cake!


 
This is actually a very old recipe.  I am not sure how old it is, but I know that my mother used to make it when I was still at home and that has been a while.  I made this for my husband when we were just dating and he loved it.  He is the one who suggested I make this and put it on the blog.  I am sure he had his own selfish reasons for mentioning it, but it was a good suggestion.

This is a not actually a heavy dessert and there is no baking required so it's perfect for warmer weather.   I will caution that the recipe calls for two raw eggs and while raw eggs don't bother me if they are extremely fresh or pasteurized is even better, they do bother some people.  Also, this is my disclaimer, pregnant or nursing women should not ingest raw eggs.   I solved this dilemma by using egg substitute.  It is not only pasteurized, it's homogenized, fat free and cholesterol free and it works perfectly in this.


Here is what you will need:

2 cups graham crackers
1 stick butter
4 bananas
1 (20 oz.) can crushed pineapple drained
2 eggs or 2/3 cup egg substitute
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans 


Bananas, graham cracker crumbs, butter, eggs or egg substitute, whipped cream, crushed pineapple, strawberries, confectioners sugar, walnuts, maraschino cherries.

Melt 1 stick butter and mix with 2 cups graham cracker crumbs.  Pat into the bottom of a 9"x13" baking pan.



Mix eggs or eggs substitute with confectioners sugar using an electric mixer.  Beat well and then pour over the graham cracker crust.



Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries.  Next cover this with whipped topping.  Drain the maraschino cherries and place them on top either randomly or on what would be each serving.  Sprinkle walnuts on top.  Chill for about 2 hours before serving.
 
Banana Split Cake!
 

109 comments:

  1. THIS IS IT!!!!! OMGosh, omgosh, omgosh!!!!!
    I was over here looking for your Strawberry and Cream Butter Cake, when I saw this! When I was a kid, I had this very cake a few times and it was my absolute FAVORITE! About 15 or so years ago, I was able to get a copy of the recipe, and I made it once... then I lost the recipe. I have clicked on so many Banana Split Cake recipe links online, but none of them were it. When I saw the title in your archives list, my heart almost stopped! I paused a second to control my giddiness. I just KNEW that this was going to be the one... and it IS! Thank you sooo much for posting this!!!!

    ReplyDelete
    Replies
    1. My former mother in law has been making this cake for decades it's delish...

      Delete
    2. raw eggs with powdered sugar?
      I dont think i would want to do that. my mother also made this cake and the raw eggs were not put in this recipe with no cooking! did you make a typo?

      Delete
    3. Yes, raw eggs. I have made this for years (actually with pineapple and banana) without a problem using commercially bought eggs. I would not use a "farm fresh" egg due to all of the bacteria on the shell. However, there is an option for egg substitute if raw egg makes you squeemish.

      Delete
    4. It's raw eggs and confectioner's sugar. Like the one in making icing

      Delete
    5. This has been made at my house since the early 70's and is the favorite! My recipe has no eggs in it. For the filling, use a l lb. box Confectioners Sugar, 2 sticks Butter, not margarine, and 1 tsp. vanilla. Add a little milk if needed. Mix together, spread over fruit layer. To make another change, use 2 graham cracker pre-made pie forms, and follow directions to fill. Love & enjoy it!

      Delete
    6. I make this cake for family birthdays, however, my recipe does not call for eggs or strawberries and it is DELICIOUS!!!!!. Family loves it!!!

      Delete
    7. MaryEllen, that's exactly how my mom's always made it for years and years. My sister will be 49 this year and this is always her birthday cake! So yummy!

      Delete
  2. That's great! I am so glad you found it. My mother always made this cake and everyone loved it. It's my husband's favorite also!

    ReplyDelete
  3. For people who have a problem with eggs, you can substitute vanilla pudding for the egg/ sugar layer. I actually prefer the vanilla pudding version.

    ReplyDelete
    Replies
    1. So glad to see this substitute ... I was really worried about trying the raw eggs. Also, I will use the sugar-free pudding and lowfat whipped topping for my diabetic husband. Can't wait to try this now! Thanks!

      Delete
    2. Can you please tell me how much pudding you use to substitute the eggs?

      Delete
    3. I am so excited to learn about using the vanilla pudding and not the eggs or egg substitute. Now I will be making it. Looks beautiful and know it will taste as good as or better than the picture.

      Delete
    4. Oh super yummy , I will have to make one and I mean soon, my tummy thanks you , thank you, thank you, thank you!

      Delete
    5. I have made this very recipe for over 25 years now with the raw eggs and as long as you keep it refrigerated until serving then you have nothing to worry about unless you keep it out for like an 8 hour shift then you might have to worry about it

      Delete
    6. How much pudding do you use?

      Delete
    7. Id use a large box of the instant.. make it up... that way you'll have enough..

      Delete
    8. I have also substituted cream cheese and confectioner's sugar for the egg mixture.

      Delete
    9. I also use cream cheese and confectioners sugar as well and it is very good!

      Delete
  4. r u kidding u dont cook or back what about the raw eggs

    ReplyDelete
  5. How much of the vanilla pudding do you use?

    ReplyDelete
    Replies
    1. Earlier someone replyed saying 1 LG box of instant

      Delete
  6. Cant you get sick from the raw eggs?

    ReplyDelete
    Replies
    1. Not generally unless you're allergic to eggs.

      Delete
    2. I dont like the idea of raw eggs either so I substitute any brand of vanilla yogurt. Works just fine.

      Delete
    3. They do sell pasteurized eggs in the supermarkets these days. They cost a little more but to be on the safe side, it is worth it to buy them.

      Delete
  7. This sounds very good. I grew up on a recipe similar to this but our main layer was a mxture of butter and eggs that you beat for like 10 mins or so....the "beating" of this mixture "cooked" the eggs...I will definitely try it this way!! Thanks for sharing!

    ReplyDelete
    Replies
    1. This is the one I have made, also. It seemed to take forever to beat the mixture, but well worth it! I also like to drizzle chocolate syrup over the top.

      Delete
    2. I was thinking that banana splits have chocolate syrup and wondered if it would go well on top :-)
      I am going to make this for my dad who loves anything banana split.

      Delete
  8. sounds easy to make going to try it thanksgiving day thank u for your recipes love them

    ReplyDelete
  9. Hi Kathy

    Sweet (in syrup)or unsweet strawberries? Thanx

    ReplyDelete
  10. How about if your diabetic? What could you substitute for the confection's sugar?

    ReplyDelete
    Replies
    1. You can substitute sugar free pudding made with 1% milk. It works fine. I have used it before.
      Sharon Davis

      Delete
  11. We do graham cracker crust 12 oz. Cream cheese mixed with 2 cups surgar layer then 1 can drained crushed pineapple layer cool whip layer bananas cut cross ways layer cool whip chopped nuts i use pecans and cheeries.

    ReplyDelete
  12. Love your recipes..Love your blog!! Thanks for sharing it with us all

    ReplyDelete
  13. Have you ever tried to add hot fudge as a layer or maybe mix it with the bananas and strawberries? Just curious. I love hot fudge with my banana splits.

    ReplyDelete
  14. I have a twist for you . Pour melted butter over the graham crackers and press to set it. While it chills take a cup conf sugar and beat in a 1/3 cup butter and whip good and blend in and whip a cube of cream cheese and spread it across the top of the graham cracker mix. Add other ingredients and chill

    ReplyDelete
  15. oh my yummy..this looks so great and yes it is an old recipe. I remember having this atleast 50 yrs before.

    ReplyDelete
  16. I had rather use the vanilla pudding than the eggs. What size box of pudding do I use?

    ReplyDelete
  17. So glad to see there is a substitution for the eggs! I can't wait to make this - looks so yummy!!!

    ReplyDelete
  18. I make this also but use a can of crushed pineapple drained well in place of the strawberries

    ReplyDelete
    Replies
    1. This has pineapple as well as the strawberries and bananas!

      Delete
  19. A banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. There are many variations, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the vanilla ice cream, chocolate syrup over the chocolate, and strawberry topping over the strawberry. It is garnished with crushed nuts, whipped cream, and maraschino cherries.[1]

    ReplyDelete
    Replies
    1. Amen Sister! I made many of these while I worked in an ice cream shop while I was in high school...memories! Tks. GiGi

      Delete
  20. Vanilla or Banana pudding is what I use! Love this recipe! Thanks for posting!

    ReplyDelete
  21. This looks amazing! I might try it out for a new Thanksgiving desert. :)

    ReplyDelete
  22. How would you do the vanilla pudding version?? Do you make the vanilla pudding as directed on the box then add the confectioners sugar to it and chill before spreading on top of graham cracker mixture?? I think my husband would love this...it's not real sweet.

    ReplyDelete
  23. Can you tell me what cooks the eggs in his

    ReplyDelete
  24. I would make this at a nursing home I use work in. I would drizzle chocolate syrup over it. My boss would always want this cake when we had a cookout or for a special occasion for the residents.

    ReplyDelete
  25. Years ago, while living in Houston, there was a potluck where I worked. A lady brought this cake in, and I have searched for it ever since!! Thank you for this recipe....I'm trying it for Thanksgiving!!!

    ReplyDelete
  26. I would need the pudding version. Do you cook the pudding or use instant and what size? I enjoyed this cake for years then suddenly one day I realized I was eating raw eggs and was never able to eat it again. Thanking you in advance.

    ReplyDelete
  27. On all of the raw egg questions and comments, read the post completely, I cover it well there. There are raw eggs in a lot of recipes, but I understand some of your concerns. As long as they are very fresh, they will not be a problem or you can use egg substitute, which is what I do sometimes and it is pasteurized...no bacteria.

    One the pudding version, I don't make that version, but you would use instant pudding and I think add about 1/2 cup less milk than it calls for.

    To be honest, the pudding version is not as good to us, but we grew up eating the original version which could be why.

    ReplyDelete
    Replies
    1. I have eaten this cake for a many of years,It`s a family fav,and made exactly the same way.Also the eggs are no different then eating a pie with meringue on it,just keep in refrigerator,but i understand some concerns or preferences about the eggs,and Kathy thanks for all the recipes some bring back fond memories of baking with my mom.

      Delete
    2. I have eaten this cake for a many of years,It`s a family fav,and made exactly the same way.Also the eggs are no different then eating a pie with meringue on it,just keep in refrigerator,but i understand some concerns or preferences about the eggs,and Kathy thanks for all the recipes some bring back fond memories of baking with my mom.

      Delete
  28. I would think the eggs are "cooked" by the acidity in the pineapple just as the raw eggs are "cooked" by lemon juice in my lemon meringue pie and then refrigerated .... thank you for this recipe and the memories of my grandma making it.... I never knew the recipe til now!

    ReplyDelete
  29. Gloria's RecipesNovember 16, 2012 at 10:52 AM

    Plan make this for our joint church Thanksgiving potluck..I am using pudding mix to...One mention they were using choc syrup to drizzle ove top also..I am using the carmel topping on mine plan to drizzle on top of pudding layer as well as top of cake....

    ReplyDelete
  30. I have also just used a can of sweetened condenced milk instead of the egg sugar mixture and turned out yummy

    ReplyDelete
  31. My Granny Salley use to make this when I was a kid, I love this,

    ReplyDelete
  32. My Granny Salley use to make this when I was kid.I have her recipe but I could understand it.Now I can make it thanks a lot.
    Am Salley

    ReplyDelete
  33. I'm so glad I found this to pin; one of the Lawrence's favorite desserts!

    ReplyDelete
  34. I never had this before, but it looks scrumptious. I was thinking about trying the pudding recipe using pistachio pudding to make it more festive for Christmas. Would that work?

    ReplyDelete
  35. Sounds delicious. I will defnetly be trying it. Thank you for shaing this recipe.

    ReplyDelete
  36. I LOVE your blog! I moved out of the country almost two years ago and miss southern cooking, when I try to think of what to cook, my mind goes blank. Looking through your recipes of cowboy beef stu and goulash (and many more) memories come back to me and my mouth waters! Thank you!

    ReplyDelete
  37. Why would you use pudding when it's not the recipe? Sounds yucky with pudding anyway!

    ReplyDelete
    Replies
    1. That's only for the people who don't want the egg/sugar part of it.

      Delete
    2. Sounds more delicious with pudding than with uncooked eggs--would not make or eat it with eggs that are not cooked.

      Delete
  38. I will give this a try, but I'll fancy up the serving dish with chocolate swirls and drizzley chocolate on the top!! Yummers!

    ReplyDelete
  39. Do you bake the crust at all? Thank You For This recipe..My Grandmother use to make this and I can't wait to make it myself! Hugs!

    ReplyDelete
  40. Can't wait to try this thanks.....

    ReplyDelete
  41. I have been making this recipe for years, but now I cheat and buy two boxes of Jello Cheesecake which comes with the graham cracker and substitute the egg mixture for the cheesecake...haven't had any complaints as of yet and many a request for it.

    ReplyDelete
  42. I do not use the eggs, use vanilla pudding instead. I also drizzle chocolate syrup over the top layer! Yummy

    ReplyDelete
  43. I have seen this made, but using vanilla pudding in place of the eggs and powdered sugar.

    ReplyDelete
  44. I have been looking for this recipe. I had it in Germany My friend made it and I loved it so much. I lost the recipe and have craved it for years. I am making this tomorrow. Thank you so very much for sharing it. Oh and thank your hubby also.

    ReplyDelete
  45. I don't like the whipped topping in the carton. Would "real" whipped cream work on this?

    ReplyDelete
  46. Love this cake we have veen making it for years but we use cream cheese and sugar instead of eggs.

    ReplyDelete
  47. All your comments about raw eggs are not getting the fact that when you whip the eggs with the sugar you are cooking them. Just the same as when you make ice cream. The sugar cooks the eggs. It sounds good to me either way, but the cream cheese [a la cheese cake] might be the most appealing! They make a cream cheese flavored pudding mix, also.

    ReplyDelete
    Replies
    1. the only thing that cooks raw eggs is heat..do the research.

      Delete
  48. I make a Banana Split Dessert and it is dierent than this but a HIT with my family as often as I want to make it.

    ReplyDelete
  49. I will be using Kozy pudding in a tub. Can it be refrigerated overnight ? I wouldn't want it to get mushy.

    ReplyDelete
  50. My mother in law use to make this and I love it! Thanks.

    ReplyDelete
  51. I make this but I use vanilla Ice Cream instead of the other ingreds.like the raw eggs and vanilla pudding.Just make sure that the Ice Cream is melted enough to spread on it.It's so good and my family loves it

    ReplyDelete
  52. I made this a lot when my kids were little but I always used vanilla wafers for the crust, just layered them in the sprayed dish and crumbled some in to fill in the holes then used instant banana or vanilla pudding mixed according to pkg, large pkg or 2 small, and then proceeded with bananas, strawberrys, pineapple, topped with cool whip and cherrys after chilled for few hours either ate it that way or drizzled choc syrup over it

    ReplyDelete
  53. I have made a banana split cake before but as the bottom layer instead of graham crackers the recipe called for twinkies or some kind of off brand cake similar to twinkies cut in half length wise and place them in the pan as the bottom layer. Has anyone ever tried this?

    ReplyDelete
  54. I just posted about the twinkies or off brand cakes similar to twinkies. This recipe for banana split cake does not call for eggs.

    ReplyDelete
  55. I think the concern about the eggs is because according to most Doctors, young children and chemo patients should not eat uncooked eggs. I know this is an old recipe because my mother used to make it in the 70's. There were alot less food restrictions then. My kids ate it and they grew up just fine. I'm going to put it in my favorites to try later.
    Thanks for the recipe.

    ReplyDelete
    Replies
    1. I have a very old version of this from my great grand mother and raw eggs were not an ingredient. Instead cream cheese was mixed with the powdered sugar.

      Delete
  56. Can use cream cheese in place of eggs. Yummy!

    ReplyDelete
  57. Do you have any idea why this might turn out runny? I think it was just the whipped topping. Do you know why this might happen? It was still very yummy!

    ReplyDelete
  58. good except for the raw eggs! Are Raw Eggs Safe to Eat? Say Hello To Salmonella Poisoning

    There is also an additional, more serious health risk associated with eating raw eggs: salmonella poisoning.

    Salmonella enterica is the bacteria that causes salmonellosis, or salmonella poisoning. Infection with S. enterica can cause diarrhea, fever, vomiting and cramps. In severe cases, salmonellosis can be fatal, especially in children, the elderly or people with compromised immune systems. Some people with salmonellosis may also develop reactive arthritis later in life.

    Salmonellosis is typically spread through the consumption or handling of raw or undercooked eggs, and raw meat, poultry and dairy. In the case of eggs, the egg’s shell normally protects the yolk and egg white against contamination. However, salmonella present on the shell can infect the yolk and egg when the egg is cracked, or can permeate the interior of the egg through microscopic cracks. This is why it’s always a good idea to wash eggs before cracking them, as well as throwing out any eggs that do have cracks. Cooking kills the salmonella bacterium, however, even if it has contaminated the yolk or white. SO I DO NOT RECOMMEND THIS RECIPE FOR OBVIOUS REASONS POSTED ABOVE!!
    a few seconds ago · Like

    ReplyDelete
    Replies
    1. Guess you don't eat lemon meringue pie or ice cream either huh? Both are made with raw eggs. FOR OBVIOUS REASONS, I SUGGEST YOU READ THE POST IN IT'S ENTIRETY. All of the concerns about raw eggs were covered in it and alternatives were offered for those who were still hesitant to use eggs.

      Delete
  59. Do you know if there are any gluten free Graham wafers available to make this?

    ReplyDelete
    Replies
    1. Hi! You can Google search for anything GF.. He is my suggestion...
      http://www.glutenfreepalace.com/Schar-Gluten-Free-Honeygrams-p/s96595.htm&cse=googleproductsearch&utm_source=google_product_search&utm_medium=CSEs&utm_campaign=Schar's+Gluten+Free+Honeygrams?gclid=CPfa1_T1oLcCFYLm7Aod7SgAYA

      Hope this helps! My best..Susan from SC

      Delete
  60. This post talks extensively about using the raw eggs or not and what alternative you can also use. There is not need to write a dissertation on it. Fresh raw eggs will not hurt you. There are also pasteurized eggs available. Egg substitute is pasteurized and homogenized. I have made this with fresh raw eggs for years no one has ever gotten sick. However, pregnant or nursing women and those with compromised immune systems should not eat raw eggs. Some of you eat raw eggs in things you never even realize.

    ReplyDelete
  61. As was mentioned above, when the sugar and eggs are whipped, the eggs ARE 'cooked'. I made this with my mother as a child....before there were electric mixers...and I just remember having to hand crank that mixer for what seemed like f-o-r e-v-e-r!!! But, it was well worth it. I always wondered what happened to the recipe and now I have it!!! thank you!

    ReplyDelete
  62. I have a recipe very similar that I received from a friend while we were stationed in Japan. Thanks for the egg substitute suggestion, never considered that. I make mine often for work functions and my staff always hoards it, will try your version next time. Thanks

    ReplyDelete
  63. Another tip if using the vanilla pudding rather than raw egg mixture is mixing the pineapple, with juice, with the pudding - works great.

    ReplyDelete
  64. I remember my mother making this but it was a Banana Split Pie made in a graham cracker crust. I have also made the pie but not often, too many calories! It is delish, taste just like a banana split!

    ReplyDelete
  65. Made this and everyone absolutely loved it! So easy to make and disappears fast!!!!

    ReplyDelete
  66. We used to make Lemon Icebox Pie with Eagle Brand milk and a raw egg and no one ever got sick. Best recipe ever! Also my old fanatical uncle ate a raw egg on top of his cereal every morning of his life. He lived to be really old and it didn't bother him or make him sick. I think we are just scared to do a lot of things that we used to do with no problem.

    ReplyDelete
  67. I have made this with raw egg for decades and have never had any problems with it. It is not something that you can leave sit out. Keep it cold until serving. I serve it in individual portions and it goes right back in the fridge as soon as it is scooped into dishes. It never has a chance to come to room temp.

    ReplyDelete
  68. Why the hassle about the eggs use them if u want & don't use them if u don't want to ....Anyway grateful for the recipe can't wait to try it ..

    ReplyDelete
    Replies
    1. Exactly, I even gave alternatives. I guess it's something to talk about!

      Delete
  69. Please everyone you most try this recipe! It is one of the most delicious desserts I have ever eaten.

    ReplyDelete
  70. Wow really? All this drama! I've had this recipe over the years in almost all the variations mentioned including the raw eggs...I'm 60 and far from dead...heres one not mentioned yet...take the raw eggs you are so worried about and make a custard on the stove top...problem solved...experiment...its a recipe not a prescription...its called cooking...damn

    ReplyDelete
  71. when i was Young my mother made salt cod cakes with mashed potatoes and salt cod that came from a box i remember the box being blue with a b on it i am now in canada i Wonder if you can find this please and thank you

    ReplyDelete
  72. Maybe the acidity in the pineapple would kill any bacteria from the eggs

    ReplyDelete
  73. Such drama about raw eggs! If you eat merangue (sic), Mayo or salad dressings, you are eating raw eggs! I love taking
    a raw egg, beat it by hand, add a little sugar then pour in some milk and drink it! Egg Nog is another thing using raw eggs! Like Kathy said, a lot of you eat raw eggs and don't even know it!

    ReplyDelete