Banana Split Cake

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In a response to one of my blog posts, my daughter, Katie, gave me some suggestions for very near future blog posts. Katie loves to cook for herself, her roommates, her roommates friends, and friends of friends of friends of friends. The very best compliment that my baby girl has ever paid me is that she likes my recipes and she uses them to feed the hungry student masses in her college town.

One of Katie’s favorite desserts is Banana Split Cake. The dessert has been an Easter Sunday favorite for a long time with its graham cracker crumb crust, creamy butter/powdered sugar/egg layer, followed by layers of sliced bananas and crushed pineapple, then topped with Cool Whip and a sprinkle of chopped pecans just for fun.

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But, lest I lead you far, far astray down a path of daydreams and drooling, I must tell you that there are 2 sticks of butter, 2 cups of powdered sugar, and 2 raw eggs in that butter and powdered sugar layer.  Raw eggs ,so that butter/sugar layer would whip up into all kinds fluffy, heart stopping, full-figure making goodness…..

Ummhmm, is your chest constricting into spasms of agony with pain shooting down your left arm just imagining yourself eating that buttery, sugary layer?  Feeling a little queasiness settling into your belly thinking about eating the raw eggs?  Or do you have a devil-may-care attitude as you’re running to get your fork right now?

Well, this NEW recipe ain’t my momma’s banana split cake recipe!  So everybody just settle down and take a deep breath.  I’m not making any claims that this new recipe is going to save your thighs and fanny (because that would be an out and out lie), but I am telling you that you won’t run the risk of getting salmonella and the chances of having to double your cholesterol medications per slice are lower.

The crust is still the same, as are the bananas and pineapple.  The regular Cool Whip has been replaced with low fat Cool Whip. For the cardiac event layer, well, its a whole new story that tastes excellent.  Low fat cream cheese replaces the butter and there are no eggs. Just for a fun flavor boost, I also added chopped strawberries to that lovely layer. I did keep the powdered sugar, which seemed only prudent.

The family liked the new version, but my daughter, who was still a little fuzzy from her surgery, asked longingly about that “cake thing that used to have that one layer.”  “This dessert sort of reminds me of that other dessert except that the other dessert had whipped butter, I think. Or something like that.”  I explained that the other layer had 2 sticks of butter, 2 cups of powdered sugar, and 2 eggs all whipped up together. My son in-law slightly groaned and clutched his chest, but my daughter groggily said “Yea, I liked that layer.” When I explained the changes, my son in-law was on board with the new layer, but my daughter looked longingly towards the refrigerator as if she was contemplating whipped butter and eggs.

Just in case you would prefer to use the original recipe, I am giving you both the original recipe and the re-vamped recipe. You pick which hip hugger you prefer.

Banana Split Cake, Lower Fat Version

Recipe adapted by Terri @ that's some good cookin'

Ingredients

    For the Crust:
  • 1/2 cup butter (1 stick), melted
  • 2 cups graham cracker crumbs
  • For the Filling:
  • 1 packet Knox unflavored gelatin (The box comes with 4 packets.)
  • 1 cup boiling water
  • 2 (8 ounce) blocks low-fat cream cheese, softened
  • 2 cups powdered sugar
  • 1/2-3/4 cup well chopped strawberries
  • For the Fruit Layer
  • 1 large can crushed pineapple, well drained, juice reserved
  • 3 bananas, sliced crosswise a scant 1/4-inch thick--put the cut bananas in the reserved pineapple juice to keep them from going brown
  • For the Topping:
  • 1 (12 ounce) container Cool Whip (I used light)
  • 1/4 cup chopped toasted pecans
  • 1/4 cup toasted shredded coconut

Instructions

    For the Crust:
  1. Preheat oven to 350-degrees F.
  2. Mix together well the melted butter and the graham cracker crumbs. Put into 9- x 13-inch baking dish. Press evenly and firmly against bottom of dish. Bake for 15 minutes, then remove from oven and allow to cool completely.
  3. For the Filling:
  4. Mix the gelatin and the boiling water together in a small bowl. Stir until gelatin is completely dissolved. This could take up to 5 minutes, so be patient. Set aside.
  5. In the large bowl of a stand mixer, beat together the cream cheese and the powdered sugar. Mix in the strawberries. Using the wire whisk attachment, with the mixer running, slowly pour in the dissolved gelatin and water. Mix until gelatin is well incorporated. Pour over cooled graham cracker crust and spread evenly.
  6. For the Fruit Layer:
  7. Drain the pineapple juice away from the bananas. Place the cut bananas evenly on top of the cream cheese mixture. Scatter the crushed pineapple over the bananas.
  8. For the Topping:
  9. Top with Cool Whip, spreading evenly. Sprinkle with toasted pecans and toasted coconut. Cover and refrigerate for at least an hour before serving. Cut into serving pieces just prior to serving.
http://tsgcookin.com/2012/04/banana-split-cake/

 

Banana Split Cake, Original Recipe

Original recipe source unknown

Ingredients

    For the Crust:
  • 1/2 cup butter (1 stick)
  • 2 cups graham cracker crumbs
  • For the Filling:
  • 1 cup butter (2 sticks)
  • 2 cups powdered sugar
  • 2 eggs
  • For the Fruit Layer:
  • 1 large can crushed pineapple, juice drained and reserved
  • 3 sliced bananas--dip bananas in reserved pineapple juice to keep them from browning
  • For the Topping:
  • 1 (12 ounce) container Cool Whip
  • 1/4 cup chopped toasted pecans
  • 1/4 cup toasted coconut

Instructions

    For the Crust
  1. Preheat oven to 350-degrees F.
  2. Mix together well the melted butter and the graham cracker crumbs. Put into 9- x 13-inch baking dish. Press evenly and firmly against bottom of dish. Bake for 15 minutes, then remove from oven and allow to cool completely.
  3. For the Filling Layer:
  4. In the large bowl of a stand mixer, beat together the butter and the powdered sugar. Add the eggs and beat for 15 minutes at high speed until light and fluffy. Do not skip this step!
  5. Pour over cooled graham cracker crust and spread evenly.
  6. For the Fruit Layer
  7. Drain the pineapple juice away from the bananas. Place the cut bananas evenly on top of the cream cheese mixture. Scatter the crushed pineapple over the bananas.
  8. For the Topping:
  9. Top with Cool Whip, spreading evenly. Sprinkle with toasted pecans and toasted coconut. Cover and refrigerate for at least an hour before serving, preferably longer. This dessert needs to be well chilled prior to serving to give the layers time to set. Cut into serving pieces just prior to serving.
http://tsgcookin.com/2012/04/banana-split-cake/

 

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Berry Trifle with Rubarb Lemon Curd
Berry Trifle with Rubarb Lemon Curd
Banana Pudding
Banana Pudding
Strawberry Crescent Dumplings
Strawberry Crescent Dumplings

 

Comments

    • says

      Thanks, Liz. The original recipe version is a definite two thumbs up. The lower fat version is good as well, but since the time I developed the recipe, I have decided that low fat cream cheese would make a terrific substitution for the butter (in the original recipe) AND will provide calorie reduction. I need to rewrite the low the fat version so that it will include cream cheese. Did any of that make sense? LOL

  1. alicia reed says

    like this version also saw a recipe instead of graham cracker they used vanilla wafers the all sound delicious!Enjoy!

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