Homemade Banana Split Cake

  • Author: Copyright of the Recipe Author
  • Yield: 12 servings 1x


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!



  • 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.


In a medium bowl, combine cookie crumb crust mix and ¼ cup melted butter or margarine.

  1. Press into an un-buttered 13 by 9 inch glass pan.
  2. In a medium bowl, combine the eggs, 1 cup soft butter or margarine and the sifted powdered sugar.
  3. Beat 10 to 15 minutes, until smooth and spread evenly over the crumb crust in the pan.
  4. Slice the bananas evenly over the top of the egg mixture.
  5. Spread the drained and dried, crushed pineapple evenly over the bananas.
  6. Top with either the whipped topping or the REAL whipped cream.Sprinkle with finely chopped nuts… or not.
  7. Refrigerate three to four hours.

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