My dear readers….A few days ago, I was searching through old cook books and my recipe file for a particular recipe. I would love to tell you that my recipe file is always organized but that would not be true. Many of my old, old recipes are stashed in an old tin file that used to be my Mothers. ….and although they are in categories, the recipes are not as organized as I would like.
The point is, I came across this tattered recipe for Banana Split Cake that is at least 45 years old…and it has been folded and unfolded more times than I can count. I have made it so many times that I really don’t need the recipe to follow…yet, I still have it and I will never forget the day I copied it down as a dear friend recited it to me from her memory. I love all my old recipes…and they are just as fresh as some of today’s “new age” recipes. 😉
The recipe is easy….and most likely you have the ingredients already in your pantry. There are three parts to this recipe.
- The crust, made of flour, butter, pecans and a bit of sugar.
- The filling made of eggs, butter, powdered sugar and vanilla.
- And finally the topping of crushed pineapple, bananas, whipped topping, maraschino cherries and a sprinkling of chopped pecans.
Simple, huh? And it is sooooo good. Almost like you are eating a banana split without the ice cream….which I suppose you could serve on the side but this banana split cake is just plain delish the way it is.
Christmas time was the usual time for making this recipe and then it graduated to a great summertime dessert and now it is just plain good anytime of the year!
It does come with a warning though…..it is difficult stopping with one piece.
Have a great start to your week and blessings always from Florida.
- 1 1/2 cups of flour
- 1 3/4 sticks of butter
- 2 Tablespoons sugar
- 1/2 cup chopped pecans
- 2 sticks butter
- 1 box powdered sugar (3 1/4 cups)
- 2 eggs
- 2 teaspoons pure vanilla
- 1 (15 ounce) can of drained crushed pineapple
- 6 bananas sliced lengthwise
- large carton of whipped topping
- maraschino cherries (whole or halved, well drained on paper towels to avoid red juices from bending into whipped topping)
- sprinkling of chopped pecans
- In a small bowl, mix the butter, flour, sugar until crumbly. Press into a 9 X 13 baking dish. Press in the chopped pecans and bake in 350 degree oven for 20 minutes.
- Set aside to cool before starting the next step.
- Cream 2 sticks of butter with the powdered sugar, eggs and vanilla and spread over the cooled crust
- Carefully spread the drained pineapple over the creamed mixture and add the long slices of banana to cover the pineapple
- Spread the whipped topping over the bananas and sprinkle with chopped pecans. Arrange the drained maraschino cherries in a pretty design.
- Cover with plastic wrap and place in fridge for at least 2 hours before serving.