Banana Split Bars

Banana Split Bars

These bars – oh my. 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!

Bon appétit!

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Banana Split Bars


  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, softened
  • 1/2 cup butter, softened
  • 2 cups confectioner’s sugar
  • 2 egg whites
  • 4 bananas
  • 1 20 ounce can crushed pineapple in water, drained
  • 1 8 ounce container whipped topping
  • 1 cup pecans, chopped
  • 1 10 ounce jar maraschino cherries, no stems


  1. Mix graham cracker crumbs and 6 tablespoons softened butter. Pat into 9 x 13 pan.
  2. Mix 1/2 cup softened butter, confectioners’ sugar, and egg whites. Beat until smooth. Spread over crumbs.
  3. Slice bananas over this layer.
  4. Place drained crushed pineapple over banana layer.
  5. Spread whipped topping over pineapple and bananas.
  6. Sprinkle chopped pecans over whipped topping.
  7. Place maraschino cherries over pecans.
  8. Refrigerate.
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