Follow these steps for perfect results
Oleo
melted
Graham Cracker Crumbs
Powdered Sugar
Eggs
Oleo
Bananas
sliced
Crushed Pineapple
drained
Cool Whip
Pecans
chopped
Maraschino Cherries
quartered
Melt oleo.
Mix melted oleo and graham cracker crumbs.
Press mixture into a 13 x 9 x 2-inch greased pan to form the crust.
In a separate bowl, beat powdered sugar, eggs, and unmelted oleo with a mixer for 15 minutes.
Spread the mixture over the graham cracker crust.
Slice bananas and arrange them evenly over the mixture.
Spread drained crushed pineapple over the bananas.
Top with Cool Whip.
Sprinkle chopped pecans and quartered maraschino cherries all over the top.
Cool overnight at room temperature.
Refrigerate until served.
Expert advice for the best results
Make sure the pineapple is well drained to prevent a soggy cake.
Chill the cake for at least 4 hours or overnight for best flavor and texture.
Add a layer of chocolate syrup between the bananas and pineapple for a more traditional banana split flavor.
Everything you need to know before you start
20 minutes
Can be made a day ahead
Slice and serve on a plate. Garnish with extra cherries and nuts.
Serve chilled.
Serve with a scoop of vanilla ice cream.
Sweet and bubbly to complement the cake.
Discover the story behind this recipe
Classic American dessert.
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