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Strawberry Banana Split Cake

chef.brandon's picture
Ingredients
For the filling
  Icing sugar 2 Cup (32 tbs)
  Eggs 2
  Butter 1 Cup (16 tbs)
For the crust
  Butter 1⁄2 Cup (8 tbs), melted
  Graham cracker crumbs 2 Cup (32 tbs)
For the topping
  Bananas 6 Large, long sliced
  Canned crushed pineapple 19 Ounce, drained (1 Can)
  Frozen strawberries/Fresh strawberries 10 Ounce
  Cool whip 1⁄4 Cup (4 tbs) (For Garnish)
  Chocolate sprinkles 2 Tablespoon (For Garnish)
Directions

GETTING READY
1) In a bowl, mix together the graham cracker crumbs and melted butter.
2) Pack the crust mixture tightly into the base of a 9 X 13" serving dish. Place in the freezer for 15 minutes.

MAKING
3) Mix together the icing sugar, eggs and butter and beat together for about 10 minutes with a hand blender until well combined and foamy.
4) Spread the foamy mixture over the crust.
5) Arrange the long slices of banana with their cut sides facing down. Top this with the crushed and well drained pieces of pineapple. Towel dry the strawberries and place them whole over the pineapple.
6) Spread a layer of Cool Whip evenly over the fruit layer and lastly, sprinkle the top with chocolate shavings.
7) Let the cake rest overnight.

SERVING
7) Serve the Split Banana Cake at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Banana
Preparation Time: 
15 Minutes

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