Banana Split Cake

    Banana Split Cake


    10 people made this

    About this recipe: This dessert is fruity, rich and oh-so-delicious. A pecan base is topped with a rich buttercream, bananas, crushed pineapples, strawberries and whipped cream. NOTE: This dessert contains raw eggs.

    Serves: 24 

    • 250g plain flour
    • 400g margarine, softened and divided
    • 60g chopped pecans
    • 2 eggs
    • 250g icing sugar
    • 6 bananas
    • 1 1/3 (432g) tins crushed pineapple, drained
    • 725g fresh strawberries
    • 300ml double cream, whipped

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, combine flour, 175g margarine and chopped pecans. Press into the bottom of a 20x30cm tin. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.
    3. In a large bowl, combine remaining margarine, eggs and icing sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled base. Slice bananas and arrange on filling, then top with pineapple. Slice strawberries and layer over bananas. Cover with whipped cream.

    Crushed pineapple

    If unavailable, finely chop tinned pineapples in a food processor.

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