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Banana Split Cake Recipe
|Graham cracker crumbs||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||1 Cup (16 tbs), softened|
|Egg||1 , slightly beaten|
|Margarine||2⁄3 Cup (10.67 tbs), melted|
|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs), powdered|
|Bananas||5 , sliced lengthwise (or less)|
|Pineapple||20 Ounce, chunk (drained)|
|Strawberries||4 Cup (64 tbs) (whole)|
|Whipping cream||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Calories 3633 Calories from Fat 1776
% Daily Value*
Total Fat 199 g306.1%
Saturated Fat 56 g279.8%
Trans Fat 0 g
Cholesterol 241.5 mg
Sodium 1110.9 mg46.3%
Total Carbohydrates 464 g154.5%
Dietary Fiber 20 g80%
Sugars 320.2 g
Protein 27 g54.2%
Vitamin A 91.7% Vitamin C 306.8%
Calcium 14.7% Iron 70.9%
*Based on a 2000 Calorie diet
13 pan. Bake 10 minutes at 350 degrees F. and cool.
Blend all ingredients for second crust thoroughly; pat dough on bottom of a
pan. Bake at 400 degrees F. for about 10 minutes or until golden brown.
Cool. Crush cookies and mix them with the margarine. Press mixture in
bottom of pan.
MAKE FILLING: Whip margarine/sugar/egg mixture with electric mixer and
spread over cooled crust. Place bananas, cut side down, on top of above
layer. Spread on the pineapple chunks, then the strawberries.
Whip the cream, cover the whole dish with whipped cream, and sprinkle with
nuts. Refrigerate 4 hours before serving.