Banana Split Cake

This recipe was so over-the-top, it was hard to not fall hopelessly in love with the taste.... even before taking the first bite.

I received a wonderful cookbook from my mother-in-law for my birthday last year (along with this beauty!) The recipe book is filled with the most glorious desserts I've ever seen! And all of them straight from the beautiful Lion House Pantry in Salt Lake City, Utah.

When I was flipping through this cookbook for the first time, this recipe jumped right off the page. I thought it was hilarious how at the bottom of the recipe it warned: this dessert is very rich. Hah! No, really? I mean with all the fixings that go sweetly along with your typical banana split dessert smothered on a cake, how could this not be perfectly dangerous?

One piece was plenty for me. Ryan asked if we had more. We were surprised just how much this tasted exactly like a banana split, especially without the ice-cream. There's a layer between the bananas and graham cracker crust that filled the role perfectly.

It was super-easy and fun to prepare this dessert. With each layer of goodness I felt an evil smile growing bigger and bigger across my face.

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Banana Split Cake

recipe adapted from Lion House Cakes and Cupcakes

Crust
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted

Filling
2 eggs (Pasteurized)
2 cups powdered sugar
3/4 cup butter or margarine, room temperature

Topping
4 large bananas
1 (20-oz) can crushed pineapple, drained (i drained it by pushing it through a teeny mesh colander)
1 (12-oz) container frozen whipped topping, thawed
1 bottle fudge ice cream topping (i used hersheys)
1/4 cup chopped walnuts

1/4 cup maraschino cherries

For crust: Mix together graham cracker crumbs and butter; press into the bottom of an ungreased 9×13-inch cake pan. Refrigerate 10 to 12 minutes.

For filling: In a large bowl, beat together eggs, powdered sugar, and butter until light and fluffy, approximately 10 to 12 minutes. Spread filling on top of crumb mixture.

For topping: Slice bananas on top of the filling; spread crushed pineapple on top of the bananas. Spread whipped topping on top of the pineapple. Warm fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with nuts and cherries. Refrigerate at least 4 hours. For best results, refrigerate overnight

 

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