Friday, June 8, 2007

The Blue Willow Inn Banana Split Cake

My husband said this dessert was the best thing I've ever made. You may have heard of it or made it before, but when I receive a compliment like that from hubby, I figure the recipe needs to be passed on so others can enjoy it too!

From the cookbook: The Blue Willow Inn Bible of Southern Cooking
(submitted by Bobbi Bailey of Monroe, GA)

Banana Split Cake

2 cups graham cracker crumbs
1 stick margarine, melted

3 eggs
1 cup (2 sticks) margarine, softened
1 (16-ounce) box confectioners' sugar
3 to 4 large bananas
2 (20-ounce) cans well-drained crushed pineapple
1 (16-ounce) container whipped topping
1 cup chopped walnuts or peanuts
Maraschino cherries (optional)
Chocolate syrup (optional)

In a small mixing bowl combine the graham cracker crumbs with the melted margarine until the crumbs are well coated and the mixture sticks together. Press the crumbs into a 9x13-inch baking dish to form a crust.

For the filling, beat the eggs, margarine, and sugar in a large mixing bowl for at least 20 minutes. Pour over the crust. Thinly slice the bananas and spread over the filling. Pour the drained pineapple over the bananas. Spoon the whipped topping evenly over the pineapple. Sprinkle the chopped nuts evenly over the whipped topping. If desired, garnish with maraschino cherries and chocolate syrup. Refrigerate 6 to 8 hours or overnight.

Yield: 24 servings


  1. I've had this before. Only my girls' great grandmother called it Better Than Sex Cake. We won't go there :-)

  2. Oh, I've had this! It's yummy!

    And so is eating at the Blue Willow. Great fried green tomoatoes. :)