Banana split cake recipe (1982)

Name: Banana split cake
Prep time: 40 min
Cook time: 15 min
Total time: 6 h 35 min
Yield: 16
Ingredients: 1 pint vanilla ice cream; 3/4 cup walnuts; 1/2 cup graham cracker crumbs; 1 tablespoon butter/margarine; 1 tablespoon sugar; 1/2 cup cocoa; 1 cup heavy cream/whipping cream; 1 teaspoon vanilla extract; 4 medium bananas; 1 pint chocolate ice cream; 1 pint strawberry ice cream; 6 Maraschino cherries (for garnish)

Categories: 1980s, Vintage dessert recipes, Vintage food & drink

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How about a banana split… cake?

Here’s how you can enjoy the classic banana split in cake form — three of your favorite ice cream flavors along with rich fudge and split bananas in a graham cracker crust.

Banana split cake

Yield: 16 servings

Prep Time: 40 minutes

Cook Time: 15 minutes

Additional Time: 5 hours 40 minutes

Total Time: 6 hours 35 minutes

Ingredients

1 pint vanilla ice cream
3/4 cup walnuts
1/2 cup graham cracker crumbs
1 tablespoon butter/margarine
1 tablespoon sugar
1/2 cup cocoa
1 cup heavy cream/whipping cream
1 teaspoon vanilla extract
4 medium bananas
1 pint chocolate ice cream
1 pint strawberry ice cream
6 Maraschino cherries (for garnish)

Instructions

Place vanilla ice cream in refrigerator about 40 minutes to soften slightly.
Meanwhile, finely chop 1/2 cup walnuts (reserve remaining 1/4 cup walnuts for garnish).
In 9- by 3-inch springform pan, mix chopped walnuts, graham cracker crumbs, 3 tablespoons butter or margarine, and 2 tablespoons sugar.
With fingers, press mixture onto bottom of pan.
Evenly spread vanilla ice cream on top of crust; freeze until firm, about 45 minutes.
While waiting for vanilla ice cream to harden, prepare fudge sauce: In 2-quart saucepan over medium heat, cook cocoa, 3/4 cup sugar, 1/2 cup heavy cream, and 4 tablespoons butter or margarine (1/2 stick), stirring constantly, until mixture is smooth and boils.
Remove saucepan from heat; stir in vanilla extract.
Cool fudge sauce to room temperature.
Split 3 bananas lengthwise in half.
Remove springform pan from freezer.
Pour fudge sauce over vanilla ice cream; top with split bananas.
Return cake to freezer; freeze 1 hour or until fudge sauce is firm.
Place chocolate ice cream in refrigerator to soften slightly.
Spread chocolate ice cream over fudge and bananas.
Return cake to freezer; freeze about 20 minutes to harden slightly.
Place strawberry ice cream in medium-sized bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency but not melted.
Spread strawberry ice cream over chocolate ice cream.
Cover cake; return to freezer and freeze until firm, about 3 hours.

Notes

To serve:

With fingers, break reserved 1/4 cup walnuts into small pieces.
In small bowl with mixer at medium speed, beat remaining 1/2 cup heavy cream until soft peaks form.
Cut remaining banana diagonally into slices.
Run knife or metal spatula dipped in hot water around edges of spring-form pan to loosen ice cream.
Remove side of pan.
Spread top of cake with whip cream.
Arrange banana slices, maraschino cherries and nut meats on top.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 58mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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