Try this Banana Split Cake recipe, or contribute your own.
- Carbohydrate 645.66544118392 g
- Cholesterol 1474.81000041257 mg
- Fat 643.109540153078 g
- Fiber 24.8200001173525 g
- Protein 57.717199993022 g
- Saturated Fat 358.037432098637 g
- Serving Size 1 1 recipe (2267g)
- Sodium 5211.41400110534 mg
- Sugar 620.845441066567 g
- Trans Fat 46.9286520097521 g
- Calories 8355 calories
Step-by-step
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Beating the confectioners' sugar, eggs, and softened butter for a full twenty minutes creates the structural integrity of the filling. Skipping this duration leaves the sugar undissolved and the texture grainy rather than airy. Use a medium electric mixer bowl to prevent splattering while incorporating air into the mixture. Press the graham cracker crumbs and melted butter firmly into the base of a nine-by-twelve-inch pan before chilling the crust in the freezer for fifteen minutes. This quick freeze solidifies the butter so the base does not crumble when the heavy buttercream layer goes on top. Slice the six bananas lengthwise and place them cut-side down to maximize contact with the buttercream base. Drain the crushed pineapple thoroughly in a fine-mesh strainer to remove excess moisture that would otherwise make the crust soggy. Fresh strawberries require thorough patting with paper towels after washing for the same reason. Thaw the frozen whipped topping completely in the refrigerator before spreading it over the fruit layer. Chopped walnuts add crunch, but toast them briefly in a dry skillet at three hundred fifty degrees Fahrenheit for five minutes to release their essential oils before scattering them on the whipped topping. Refrigerate the assembled dessert for at least three hours, or up to twenty-four hours, to allow the layers to set firmly before slicing. Freezing the finished dessert is not recommended because thawed fruit releases excessive liquid and ruins the texture of the whipped topping and buttercream. Adapting this dish for dietary restrictions involves swapping traditional dairy butter for plant-based stick margarine and using vegan whipped topping, though the twenty-minute beating step remains mandatory for the buttercream layer to emulsify correctly.
