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Banana Split Cake is a favorite treat! With all the ingredients you love in a banana split, this cake will be one you make again and again.
Looking for a dessert that instantly screams fun? How about delicious? Would simple and no-bake make it any better? I have just the recipe for you – banana split cake!
I just can’t wait to share the recipe for this amazing cake with you!
My sister-in-law first shared this recipe with me over 16 years ago at one of my bridal showers where all the guests brought their favorite recipe along with an item for the kitchen. Hands down that was my very favorite shower and I continue to use many of the dishes and recipes shared with me!
However, I couldn’t have been more excited when I opened the present from my sister-in-law-to-be and saw that she’d shared the recipe for banana split cake. I’d tasted this cake before at a summer supper at my then future husband’s parent’s house. She brought the dessert and after one bite we all declared it to be a definite favorite. Cool, refreshing, and full of bright summery flavors, no one will ever guess this banana split cake is such an easy icebox cake!
Let me share with you how to make it.
Start with a box of vanilla wafers and crumble them up.
Pour in some melted butter and mix well. Press it firmly into the bottom of a 9×13 baking dish.
Mix together sugar, eggs, and more melted butter until it is light and fluffy. Then pour it over the wafer crust.
Layer on drained crushed pineapple.
Next comes slices of the banana split cake’s good ole bananas.
Mmm, mmm.
Now spread on a layer of whipped cream or topping.
Sprinkle with chopped pecans.
And arrange cherries on the top!
Pop it into the refrigerator for at least an hour before serving and then just sit back and watch it disappear!
You’re going to LOVE it!
Banana Split Cake
Ingredients
- 1 (11-ounce) box vanilla wafers
- 2 cups butter melted
- 2 eggs
- 2 cups confectioner’s sugar
- 2 (20-ounce )cans crushed pineapple, drained
- 3 – 5 bananas sliced
- 2 cups whipped cream or 12-ounce container Cool Whip
- 1 cup pecans chopped
- 1 small jar maraschino cherries
Instructions
- Crush vanilla wafers and pour in 1 cup of melted butter.
- Combine well and press into bottom of 9×13 baking dish.
- Combine sugar, eggs, and 1 cup of melted butter.
- Beat until light and fluffy.
- Pour over top of vanilla wafer crust.
- Layer crushed pineapple followed by banana slices onto cake.
- Spread with whipped cream and then sprinkle with pecans.
- Arrange cherries on top.
- Refrigerate for at least one hour before serving.
Nutritional Information
I think you just might want to make it this weekend!
Enjoy!
Robyn xo
This looks delicious! I have a question though… how does the wafer/butter base not taste greasy? It seems like the butter would just reharden up when you put in in the fridge and would be like cookies suspended in butter.?. I’ve seen a few ice box recipes that have a similar base and have always been afraid to try them for that reason. Any insight you can give would be great!
Love your posts!! 🙂
Hey Jennifer,
Thanks so much for your comment and question! I’ve made this more times than I can count and haven’t had any problems. The base crust is crunchy and crumbly and so delicious. I hope you enjoy it!
Gorgeous!! Brilliant!! An instant classic!
Drooling over here!
I haven’t had Banana Split Cake in years, it so yummy and so perfect for summer!
Thank you! My oven is out and I’m making this tomorrow! Yay!
I love banana split anything! This looks delish!
Topping my to do list! Yum!
What a wonderfully tropical and flavoursome cake 🙂 and no bake too! wonderful for the summer and pretty flawless (touch wood!) Lovely recipe, thank you
Anything with bananas instantly gets on my must make list! Looks delicious dear!
Oh wow!! This looks like the perfect summer treat. I’ll have to try it sometime soon!! 🙂
Ooo…Robyn! You are so bad for my waistline!!!
I love everything about banana splits – this looks fabulous, Robyn!
This cake looks so delicious, I can’t wait to try it!
This is total church potluck food! I haven’t had this since and I LOVED it back then. Yum!
We used to make a similar cake when I was growing up………I need to dig out the recipe and compare them, I know ours didn’t have vanilla wafers, but I can’t remember what it had exactly.
Thanks so much for linking up Robyn!! I featured your post in my wrap up! http://tidymom.net/2011/im-lovin-it-wrap-up-great-ideas-6/
Have a great weekend!
Do you think that you could substitute Graham crackers for the wafers? I have everything else on hand and I really want to make this tomorrow!
I am wondering about the raw eggs in this recipe… ewww! Eating uncooked eggs is not at all recommended. Every other part of this sounds absolutely dreamy and then the uncooked egg nightmare interrupts blissful thoughts of dancing taste buds. Is there anyway to make this without raw eggs being involved?
This is my favourite of my grandmother’s recipes, but she makes it a bit differently.. Her crust is graham cracker crumbs with butter and sugar, and it’s cooked- and the first layer is made with cream cheese, sugar, and cool whip. The rest of the recipe is the same. It is simply the best dessert I’ve ever eaten!
YUM! That sounds delicious, Britt!
Aren’t raw eggs a little risky to be out ..let’s say..for a picnic? How do you store it?
Raw eggs? No no no
Martha Stewart makes her traditional egg nog recipe every holiday season that includes at least a dozen raw eggs and I’ve been making homemade mayo every single week for going on 51 yrs (I’m 70 now) that includes 3 raw eggs. And all our family members make homemade mayo as well. As long as they’re fresh and washed I guarantee you’ll have no problems BUT if you don’t feel comfortable with that feel free to pasteurize them yourself in a few short minutes bc it’s easy-peasy, all you need is a saucepan and kitchen thermometer!
Can you make this 2 days ahead or will bananas turn brown?
Janet,
I would make this no more than the day ahead and keep refrigerated overnight. Thanks!
Thanks for sharing this recipe! I’ve been searching for a couple of years lol. Ours never lasted long enough to be concerned about the eggs like I’ve seen in some of the comments. Leave it in a cooler in ice until you are ready to serve. Absolutely delicious!
Thanks, Donna.
can you add sliced strawberries and just before you add the whipped cream, drizzle some chocolate syrup over the
strawberries ?
I haven’t tried that, Jackie, but you could if you want.