No-Bake Banana Split Cake

Votes: 4

Time: 20 minutes plus setting time
Complexity: easily
Servings: 15 - 20

This delicious and quick-to-make cake contains everything everyone loves about the popular banana split dessert, and more. Besides bananas and fluffy whipped cream, you'll find a thick layer of creamy frosting and juicy pineapple chunks, all nestled in a crumbly crust made from crushed cookies mixed with butter. You only need to bake the crust, which takes no more than 10 minutes. Then assemble the cake in the pan and chill in the refrigerator for at least an hour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. chopped graham crackers
330 g butter, room temperature
2 eggs
450 g powdered sugar
1 can (560 g) canned pineapple chunks, drained
2-3 bananas, thinly sliced
1 container (340 g) whipped cream for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, eggs, cream, Pineapple, bananas

Cooking the dish according to the recipe:

Preheat oven to 175°C.

For the cakeMix crushed graham crackers with 110g of butter. Spread the mixture evenly in the bottom of a 22x32cm pan. Bake for 5-8 minutes.
Beat eggs, 220g of butter, and powdered sugar until fluffy. Spread the mixture over the cooled crust. Add a layer of crushed pineapple and a layer of sliced bananas. Top with whipped cream and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Categories:

recipe / Simple and quick recipes / Quick desserts / Cold dishes / Summer dishes / Desserts / Cakes / Fruit desserts / Cakes / American cuisine / Paula Deen