No-Bake Banana Split Cake

    No-Bake Banana Split Cake

    (51)
    11saves
    3hr30min


    53 people made this

    About this recipe: This is a delicious dessert that everyone will love. A digestive biscuit base is topped with buttercream, bananas, pineapple, strawberries, whipped cream and walnuts. NOTE: This dessert contains raw eggs.

    Ingredients
    Serves: 18 

    • 170g digestive biscuit crumbs
    • 115g melted butter
    • 240g icing sugar
    • 2 eggs
    • 225g butter, softened
    • 6 bananas, peeled and halved lengthways
    • 1 1/3 (432g) tins crushed pineapple, drained
    • 625g fresh strawberries, halved
    • 300ml double cream, whipped
    • 120g chopped walnuts

    Method
    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Combine biscuit crumbs with melted butter and press into bottom of 20x30cm or similar sized tin. Chill in freezer for at least 15 minutes.
    2. Meanwhile, in a medium bowl of an electric mixer combine icing sugar, eggs and softened butter; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
    3. Spread mixture evenly over chilled biscuit base. Place bananas, cut side down, evenly on top and spoon crushed pineapple evenly over the top. Arrange strawberries on top and spread whipped cream all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (51)

    by
    111

    For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.  -  03 Oct 2006  (Review from Allrecipes US | Canada)

    by
    96

    A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two recipes, but after reading this recipe I think I'll continue to make it the way I have been all these years. I add 3 T. sugar to the crust. And I guess I've always saved five minutes, since I've beat the buttercream 15 minutes and it's always been great. Back then I didn't have a stand mixer, so I'll bet even 15 minutes of beating isn't necessary if you do use one. I use 3-5 bananas, sliced into coins. I don't drain the pineapple -- why waste the good juices? I cook the undrained pineapple with 1 T. cornstarch over medium heat till thickened, then cool and spread over the filling. I don't use strawberries only because I know they can get "oozie" and watery as the dessert stands. After topping with the Cool Whip (a 12 oz. container is plenty) I garnish the top with finely chopped nuts and maraschino cherries. This dessert is to-die-for good, but VERY rich, so serve in small pieces!  -  28 Dec 2007  (Review from Allrecipes US | Canada)

    by
    35

    This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.  -  22 Dec 2001  (Review from Allrecipes US | Canada)

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