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My review
Banana Split Cake I
Carol
"A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients
3 h 40 m servings 421 calsOriginal recipe yields 18 servings (1 - 9x12 inch pan)
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- US
- Metric
Directions
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Prep
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Ready In
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts
Per Serving: 421 calories; 27.6 g fat; 43.6 g carbohydrates; 3.6 g protein; 61 mg cholesterol; 181 mg sodium. Full nutrition
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Reviews
Read all reviews 3652 Ratings
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Most helpful positive review
10/3/2006
For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.
Most helpful critical review
2/17/2007
The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.
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10/3/2006
For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.
12/28/2007
A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two re...
12/22/2001
This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.
7/22/2001
I really love this dessert. My aunt used to make it for summer family gatherings when I was a kid. I was excited when I found this version online. My aunt always used Cool Whip (like the recipes...
12/9/2007
My family has been making this for years and we LOVE it! We slice the bananas into thin slices and use chopped pecans on the top. Like another reviewer stated I use halved cherries on top as w...
2/17/2007
The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.
7/25/2005
This is a very good, nice summer cake!!! I forgot to drain the pineapple, so mine isn't quite so appealing looking, but that's my own fault and not the fault of the recipe. Was going to take t...
8/25/2006
This is a great "cake"...It's tried and true. I lost my original recipe and glad I found this one online.