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Grandma’s Banana Split Dessert Recipe

Grandma's Banana Split Dessert by Dish Ditty

As summer approaches, so do summer picnics, potlucks, and family gatherings. This is the perfectly light tasting recipe which is perfect for a summer afternoon dessert. It’s called ‘Banana Split Dessert’ because that’s what it tastes like. The vanilla cream filling with the bananas, pineapple, whipped cream, ahhh.  So amazing.


Desserts: Other
Banana Split Dessert

Banana Split Dessert

Ingredients
Filling
Crust
Topping
Directions
Filling
Step 1

Cream the powdered sugar and the softened butter. Add the eggs and vanilla and beat for 20 minutes. While the filling is beating, make the crust and drain the cherries and crushed pineapples.

Crust
Step 2

Mix the graham crackers and the melted butter together and press on the bottom of a 9 X 13 inch pan. To create an even crust, use a metal measuring cup to press the graham crackers down.

Topping
Step 3

Spread the batter evenly onto the graham cracker crust. Then layer the sliced bananas, crushed pineapple and Cool Whip. Sprinkle with the chopped nuts, place the cherries on top and refrigerate for at least 1 hour.

Step 4

Slice & Serve!


I haven’t made this recipe in probably 10 years, I have no idea why. I have such fond memories of this recipe. It is a simple recipe which sits in the refrigerator until ready to serve. Perfect to make a day in advance for a summer afternoon party.  I gave it to my son for the first time (that he can remember) and he said it’s the best dessert he’s ever had.  Well, he can be a sweetie, but he was serious. The first bite of this recipe will have you smiling and digging in for more.

Grandma's Banana Split Dessert by Dish Ditty
Grandma’s Banana Split Dessert by Dish Ditty

I have no idea the origin of the recipe other than it was given to my mom by her mom, my Grandma. As I said in the notes of the recipe, my mom’s recipe said ‘margarine’, but that’s what all her recipes said from the 80’s. That’s what we used then, everyone thought it was healthier than butter (but we were definitely wrong). So, I put it back to butter, which I’m sure was the original recipe since my Grandma would not have had access to margarine when this recipe was handed down.

The light version is described in the notes. I know my parents used that recipe most of the time and it was good.  So, you can choose full fat or light, either way, it’s a fun recipe to serve to your friends and family.

And yes, I know, it has raw eggs.  I think I’ll try creating a version of this without the raw eggs, but the filling really is unique and I know that’s from the way the eggs, butter and sugar are beaten for 20 minutes to create a light and fluffy buttery and creamy filling. Ok, dive in!

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