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Many people don't like the idea of eating raw eggs even when they are concealed in a recipe.  If you are one of those people, as I am, here is a great recipe for a delightful Spring (or anytime) Dessert.  This Banana Split Cake is made without using eggs.  It is a beautiful dessert anytime of the year.  However, it is an especially great dessert for Springtime and for your Easter table or buffet.  For an Easter dessert, you could color some coconut green by using a dab of green food coloring.  Sprinkle over the top of the cake or gather in the center and top with some jelly beans or miniature malted milk ball eggs to really impress the children in your family.


2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed.

Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping over all. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.


Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at


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