Banana Split Cake

Sweet and creamy with fresh fruit flavors in between rich whipped cream and a crunchy vanilla wafer crust this Banana Split Cake recipe is wonderful!

Course Dessert

Cuisine American

Keyword banana split cake

Prep Time 15

Cook Time 5

Total Time 20

Servings pieces

Calories 433kcal

Author Jennifer Osterholt

Crush vanilla wafers and mix with one stick of melted butter. Spread in bottom of a 9 x 13 pan and bake at 400°F for 5 minutes. Let cool.

Mix cream cheese and sugar and spread on top of crust.
Add one layer of bananas and another layer of pineapple then add another layer of bananas and another layer of pineapple.

Beat whipping cream and sugar in a chilled metal mixing bowl until a stiff peak forms.
Top cake with whipped cream, pecan pieces and maraschino cherries.

We prefer heavy whipping cream turned into homemade whipped cream over Cool Whip as it tastes more like vanilla ice cream in a banana split.
Crush vanilla wafers by putting 5-10 cookies in a gallon-sized bag and crush with a rolling pin. Repeat until you have 2 1/2 cups.
Make the dish in stages if necessary. The crust can be made and covered until the other layers are ready.
Use fresh, ripe bananas and avoid bananas that have already started browning.