Banana split cake recipe (1982)

Note: This article may feature affiliate links to or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Banana split cake recipe-october-1982

Banana split cake recipe


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. Meanwhile, finely chop 1/2 cup walnuts (reserve remaining 1/4 cup walnuts for garnish). In 9×3 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.

2) 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.

3) 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.

4) 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.

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.

MORE  Presidential physical fitness award badges, certificates & tests required to make the team (1966-1987)

Makes 16 servings. 295 calories per serving.

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.