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Homemade Banana Split Cake – A vintage recipe!Remember the Banana Split Cake recipe from the late 70’s? Add classic flavors to a crumb crust and you have a banana split cake!
During the late 1970s and early 80s, nearly all food magazines included recipes for quick and often “no-bake” desserts. It became an instant favorite for everyone in this family and still gets a “yummy” reaction at the mere suggestion of making this vintage banana split cake.
Love My Vintage Magazine Recipes!
Inspired by the flavors of a favorite ice cream dessert, this Banana Split takes the cake! Pun intended. 🙂
Cookbook Digest Magazine with Vintage Banana Split Cake Recipe
Of course, there are dozens of variations on the recipe from Fannie Flag’s version of the cake at the Whistle Stop Café to Martha Stewart, who has her own fair share of scrumptious recipes.
I am not even sure this is the original banana split cake recipe.
What can I say…it’s often difficult to pass up certain cooking magazines on the end cap at the supermarket checkout – a habit I picked up back in 1963.
This easy dessert recipe was featured in a 1979 bi-monthly edition of the Cookbook Digest® – a small format booklet, much like Martha’s “Everyday Food®”, with selected recipes from twenty of the current best selling cookbooks.
Among the recipes in that particular issue were crumb crust desserts perfect for “what can I bring?” dinner gatherings. The vintage Banana Split Cake instantly became a family favorite.
By the way, the blueberry dessert garnered high praises as well.
Each recipe made anywhere from 12 to 20 servings
Prep Time: Long enough to prepare the crumb crust, peel some bananas, open a can and a container of cool whip. You can prepare nearly all ingredients ahead of time and assemble in a jiffy.
You could, time permitting, assemble a mini version of the banana split cake in individual old fashioned fountain shoppe bowls.
Cook Time: None but you will need to refrigerate for 3 to 4 hours.
Make-Ahead Mixes For Fast Fixes
Yield:
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Years ago, I susbscribed to the Cookbook Digest©. The Banana Split cake recipe was the perfect dessert for a large family birthday gathering we had one year. It was an instant success and became a permanent request for similar events. Disclaimer: Not a crumb of this recipe is mine except the memories it brought to kids and adults alike. I know you will enjoy it as well.
- Sit back, revel in the compliments and be sure to enjoy a slice of cake with the best of tropical flavors!
Scale
Ingredients
- 2 cups of cookie crumb crust mix (recipe follows)
- 1/4 cup of butter or margarine, melted
- 2 eggs
- 1 cup butter or margarine, softened
- 2 cups powdered sugar, sifted
- 3 to 4 ripe bananas (not too ripe – you want nice slices)
- 1 (15 1/4 ounce) can of crushed pineapple, drained well (I drain then allow the fruit to sit on a paper towel)
- 1 (13 1/2 ounces) container of Cool Whip© or 1 pint of whipped cream flavored with Vanilla essence
- 1/4 to 1/3 cup finely chopped walnuts.
Banana Split Cake Cookie Crumb Crust Mix
- 6 cups of all purpose flour
- 1 1/2 cups of finely chopped nuts
- 1 1/2 cups brown sugar, packed firmly
- 1 pound of butter or margarine, softened. (we use butter)
- Preheat oven to 375 degrees F.
- In a large bowl, combine the flour, chopped nuts and brown sugar. Blend well and with then, with a pastry blender, cut in the butter or margarine until the crumb mixture looks like cornmeal.
- Press the mixture firmly into non-buttered, large shallow baking dish or a Pyrex® 13 x 9 pan.
- Bake about 15 minutes and allow to cool.
- Crumble the crumb mixture into very small crumbs and store in a large airtight container. Store in a cool, dry place and use within 4 to 6 weeks.
- Makes about 10 ½ cups of cookie crumb crust mix.
Instructions
In a medium bowl, combine cookie crumb crust mix and ¼ cup melted butter or margarine.
- Press into an un-buttered 13 by 9 inch glass pan.
- In a medium bowl, combine the eggs, 1 cup soft butter or margarine and the sifted powdered sugar.
- Beat 10 to 15 minutes, until smooth and spread evenly over the crumb crust in the pan.
- Slice the bananas evenly over the top of the egg mixture.
- Spread the drained and dried, crushed pineapple evenly over the bananas.
- Top with either the whipped topping or the REAL whipped cream.Sprinkle with finely chopped nuts… or not.
- Refrigerate three to four hours.
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Nutritional Information: Rich!
To make the vintage banana split cake, you will also need:
- Mixing bowls,
- A 13 by 9 inch pyrex baking dish,
- A wide spatula,
- Sifter,
- Strainer
A banana split has a very distinct combination of flavors but the blueberry version of this recipe was equally delicious. Can you imagine it using other pie fillings? Raspberries and slivered almonds, peaches and cream, apples and cinnamon?
This version of the no-bake Banana Split Cake looks quite delicious too! But it’s not the vintage Banana Split cake.
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About the Author
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!