Sunday, August 19, 2012

Banana Split Cake

The unspeakable happened this week - our internet went down.  We should have it back up next so things will be back to normal   I am posting this from my brother's house, and unfortunately I don't have the photo's of the recipe I was planning on posting.  Instead, I am going to share with you a recipe that my Gramma sent me last week to try.  I haven't made it yet but Gramps says it's AMAZING.  I can't wait to make this myself!  
- 2 cups graham wafer crumbs
- 1/2 cup melted butter
- 2 cups icing sugar, sifted
- 2 eggs
- 1 cup butter, softened
- 4-6 bananas, peeled & halved lengthwise, cover with lemon juice
- 1 (14 oz) can crushed pineapple, well drained
- any fresh fruit equaling 1 quart
- 1 pint whipping cream, whipped
- 1/2 cup chopped walnuts. 

Combine crumbs and melted butter thoroughly and press into a 9x13 pan.  Chill in freezer at least 15 minutes.  in medium bowl, 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.  Spread buttercream mixture evenly over chilled crust.  Place bananas, cut side down, evenly on top of buttercream and spoon curshed pineapple evenly over the bananas.  Distribute other fruit evenly over pineapple and spread whipped cream evenly over all.  Sprinkle with walnuts and refrigerate at least 3 hours overnight before serving. 
Makes 10-12 servings.  Recipe can be halved. 
The original page from Gramma's recipe book: 

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