The name alone had me. Who doesn’t love a classic banana split from the ice cream place?! This has all of the elements–bananas, pineapple, cherries, nuts and whipped topping, just no ice cream and I can’t believe I’m saying this because ice cream is my weakness…but you don’t miss it!
This takes a little bit of time to put together because of the steps, but it’s worth it. I tried it with a graham cracker crust and a waffle cone crust and I liked them both, so see which you like best. You need to run the waffle cones through the food processor, but the graham crackers crumble up fairly easily with a rolling pin, just pop them into a plastic bag first. This is full of fruity sweetness, but not heavy at all-perfect for your summertime sweet tooth.
- 2 cups graham cracker crumbs (or crushed waffle cones, see notes)
- 6 tablespoons melted butter
- 2 egg whites, room temperature
- 1 cup confectioners sugar
- 1 stick butter, room temperature
- 4 large bananas, sliced
- 1 (20 ounces) can crushed pineapple, drained well
- 1 (8 ounces) whipped topping (Cool Whip)
- 1 (12 ounces) maraschino cherries, chopped (I like the jumbo kind)
- 1 cup chopped pecans
- Sprinkle graham cracker crumbs evenly in a 7 1/2 x 11 inch pan and pour melted butter on top. Using a fork, blend together well and then with your hands, press crumbs firmly into bottom of pan to form a crust.
- Refrigerate for at least 30 minutes to set up.
- In the last 10 minutes of crust setting up, add egg whites, confectioners sugar and butter to a mixing bowl. Mix with a hand mixer on high for at least 10 minutes until very creamy. Spread on top of the crust.
- Place slice bananas on top of the filling, overlapping if needed.
- Sprinkle crushed pineapple on top of bananas.
- Spread whipped topping evenly on top and return to fridge.
- Sprinkle with cherries and chopped nuts right before serving.
- Allow a little time for these steps and make sure to let the crust set up. If preparing the waffle cone crust, it takes 12 cones (which you can buy in a package of 12) and grind them in a food processor to a rough flour consistency. If using graham crackers, place crackers in a plastic bag and break down with a rolling pin. Make sure to mix the filling for at least 10 minutes on high with mixer, scrapping sides of bowl along the way.