I found this old-school Banana Split Cake tucked away in my grandmother’s recipe book. It carries a few controversial secrets, so I’ll share both the original version and an optional adjustment so you can decide which route to take.
The finished cake tastes like a nostalgic banana split—bright pineapple, bananas, cherries and a creamy filling—while the graham cracker crust adds a buttery, slightly crunchy contrast. One important note up front: the traditional filling uses raw eggs. I include a safe, simple substitution below if you’d rather avoid raw eggs.
Ingredients
This recipe captures the classic banana-split flavors without the ice cream. Crushed pineapple and maraschino cherries are essential, while the nuts are flexible—toast pecans for best flavor, or swap in peanuts, walnuts, or hazelnuts.
The slightly sweet, airy filling mimics the creaminess of ice cream and the whipped topping finishes the cake, just like a banana split.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to view the full recipe card with measurements and step-by-step instructions.
Method
Start with the crust. This step is very quick: stir graham cracker crumbs with melted butter, press the mixture into a 9×13 pan, and bake 8 minutes to set. Once cooled, the crust provides a sturdy base without much “baking” effort.
For the original filling, beat together softened butter, powdered sugar, eggs, and vanilla until light and fluffy—the raw eggs give the filling a silky texture. Use very fresh, uncracked eggs sourced from a trusted supplier if following the original method.
If you prefer to avoid raw eggs, swap the butter and eggs for an 8-ounce block of room-temperature cream cheese and beat until smooth; then continue with the remaining steps.
Spread the filling evenly over the cooled crust. Drain the crushed pineapple well before spreading it in a layer over the filling, then arrange sliced bananas on top. Cover with a frozen whipped topping or freshly whipped sweetened cream.
I recommend chilling the cake before adding cherries and chopped nuts; the cherries release some liquid over time, so adding them just before serving keeps the top tidy. When serving, garnish each slice with a couple of fresh banana rounds and an extra sprinkle of toasted pecans.
Notes & Tips
Yes—the classic filling uses raw eggs. If you choose that route, make sure eggs are fresh and free of cracks. For a no-raw-egg version, replace the butter and eggs with an 8-ounce block of room-temperature cream cheese and proceed as directed.
Assemble the cake up to a day ahead, but add nuts, cherries, and extra banana slices just before serving for the best appearance and texture. If the recipe uses raw eggs, consume within three days and always refrigerate leftovers for food safety.
Substitutions
Store-bought graham cracker crumbs make this quick; if you need a gluten-free option, buy gluten-free cracker crumbs or crush gluten-free crackers in a food processor or a sealed bag with a rolling pin.
Crushed pineapple can be swapped for strawberry pie filling for a different take that still evokes a banana-split vibe. Frozen whipped topping is authentic to the classic version, but you can whip heavy cream with powdered sugar as an alternative.
Toast pecans for the best flavor, or substitute peanuts, walnuts or hazelnuts if you prefer.
More Classic Recipes
Caesar Salad
Haystack Cookies
Quick Homemade Lasagna
Carrot Cake Cookies
Pork Schnitzel
Homemade Spaghettio’s
Eclair Cake
Potato Chip Chicken
Homemade Sloppy Joe’s
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📖 Recipe
Banana Split Cake
20 minutes
8 minutes
2 hours
2 hours 28 minutes
A beloved old-school Banana Split Cake with a buttery graham crust, creamy filling, crushed pineapple, bananas, whipped topping, cherries and toasted pecans.
Ingredients
- 2 cups graham cracker crumbs
- 16 tablespoons (2 sticks) unsalted butter, room temp
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 large eggs (or substitute below)
- 1 (20-ounce) can crushed pineapple, drained
- 4 large bananas, sliced
- 1 (8-ounce) tub frozen whipped topping
- Maraschino cherries, for garnish
- Pecans, toasted and chopped, for garnish
Instructions
- Preheat oven to 350°F.
- Melt one stick of butter and combine with graham cracker crumbs in a medium bowl.
- Press the crumb mixture into a 9×13 baking pan and bake 8 minutes to set; remove and cool completely.
- In the bowl of a stand mixer, beat the remaining stick of soft butter, powdered sugar, vanilla, and eggs until light and fluffy, about 3 minutes. (Or replace the butter and eggs with an 8-ounce block of room-temperature cream cheese if avoiding raw eggs.)
- Pour the filling over the cooled crust and spread into an even layer.
- Top with drained crushed pineapple, then arrange the sliced bananas over the pineapple.
- Spread the whipped topping to cover the bananas.
- Garnish with cherries and a dusting of toasted pecans. For the best presentation, add cherries and nuts after chilling to avoid excess moisture on top.
- Refrigerate at least 1 hour before serving. Store leftovers in the refrigerator up to 3 days (consume sooner if using raw eggs).
Notes
Notes & Tips: Use very fresh eggs if you follow the traditional filling. The cream cheese substitution provides a safe, similar texture without raw eggs. Assemble up to a day ahead but add fresh bananas, cherries, and nuts just before serving for the best flavor and appearance. Consume within three days if the filling contains raw eggs.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving (estimated):
Calories: 413Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 204mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 3g
Estimated values; actual nutrition will vary with ingredients used.