Banana split cake recipe (1982)

Vintage Banana split cake recipe (1982)

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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 recipe (1982)

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


  • 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)


  1. Place vanilla ice cream in refrigerator about 40 minutes to soften slightly.
  2. Meanwhile, finely chop 1/2 cup walnuts (reserve remaining 1/4 cup walnuts for garnish).
  3. In 9- by 3-inch springform pan, mix chopped walnuts, graham cracker crumbs, 3 tablespoons butter or margarine, and 2 tablespoons sugar.
  4. With fingers, press mixture onto bottom of pan.
  5. Evenly spread vanilla ice cream on top of crust; freeze until firm, about 45 minutes.
  6. 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.
  7. Remove saucepan from heat; stir in vanilla extract.
  8. Cool fudge sauce to room temperature.
  9. Split 3 bananas lengthwise in half.
  10. Remove springform pan from freezer.
  11. Pour fudge sauce over vanilla ice cream; top with split bananas.
  12. Return cake to freezer; freeze 1 hour or until fudge sauce is firm.
  13. Place chocolate ice cream in refrigerator to soften slightly.
  14. Spread chocolate ice cream over fudge and bananas.
  15. Return cake to freezer; freeze about 20 minutes to harden slightly.
  16. Place strawberry ice cream in medium-sized bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency but not melted.
  17. Spread strawberry ice cream over chocolate ice cream.
  18. Cover cake; return to freezer and freeze until firm, about 3 hours.


To serve:

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

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.

Banana split cake recipe (1982)

ALSO TRY THIS ONE: 15-minute chocolate-banana cream pie recipe (1994)

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