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.
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.
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