This cake – oh my. It’s perfect for summer (no bake) and most especially for July 4th celebrations.
When I was a teenager, I worked at Dairy Queen where the Banana Split was a special for July 4th weekend. I made so many during my tenure there that I’ve never really had one myself. You know, I was completely burned out on it.
And when I would make this dessert for the family, I never did eat it. Still burned out on it! Well, all that changed a few years back when I made it for a special work celebration. It is absolutely delicious! I truly was missing out all those years.
I have wondered though, why there is no chocolate. I did a quick Google search before posting this and found similar recipes drizzled with chocolate syrup. This is definitely something you can try. Perhaps just have a bottle of Hershey’s on hand and let your family or guests try it.
Either way, with or without chocolate, this dessert will wow everyone who eats it!
Mix graham cracker crumbs and 6 tablespoons softened butter. Pat into 9 x 13 pan. Mix 1/2 cup softened butter, confectioners’ sugar, and egg whites. Beat until smooth. Spread over crumbs. Slice bananas over this layer. Place drained crushed pineapple over banana layer. Spread whipped topping over pineapple and bananas. Sprinkle chopped pecans over whipped topping. Place maraschino cherries over pecans. Refrigerate.
What to do with bananas that have seen better days? Well, make banana bread, of course! I honestly don’t know what else to do with them. I suppose they could be used in a smoothie, but I had so many that needed to be used immediately or get tossed immediately, so I chose the banana bread route. It was a great choice!
If you don’t have any ripened bananas, its worth your while to let some get really ripened so you’ll have an excuse to make this delicious Banana Nut Bread! It freezes quite well and baked into smaller loaves, would make great housewarming or hostess gifts!
Heat oven to 350º. Grease bottom only of 1 loaf pan, 9 × 5 × 3 inches. Mix sugar and butter in large bowl. Stir in eggs. Add bananas, buttermilk and vanilla until smooth. Stir in flour, baking powder, salt and baking soda just until flour is moistened. Stir in pecans. Pour into pan.
Bake about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.