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Banana Split Cake


Banana Split Cake



• 2 cups whole wheat crackers

• 1 stick of butter

• 4 bananas

• 1 can crushed pineapple, drained


• 2 eggs or 2/3 cup substitute egg

• 2 cups powdered sugar

• 2 cups sliced ​​strawberries

• 1 large frozen whipped cream topping

• 1 small jar maraschino cherries


• 2 cups chopped walnuts or pecans

Banana Split Cake new york times recipes




Melt 1 stick of butter and mix with 2 cups crushed graham crackers. Place in the bottom of a 9″ x 13″ baking pan. Mix


eggs or egg substitute with powdered sugar using an electric mixer. Mix well and then pour over the graham cracker base.

Drain the mashed pineapple well and place it on top of the sugar/egg layer, then place the sliced ​​bananas and sliced ​​strawberries on top.Then top with whipped cream. Drain the maraschino

cherries and place them either randomly or in batches. Sprinkle nuts on top. Chill for about 2 hours before serving.

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