Ingredients
Method
- Mix your graham cracker crumbs and the half-cup of melted butter in a medium bowl until the mixture looks like wet sand. Press it into the bottom of a 9×13 inch baking dish. Put the dish in the freezer for about ten minutes while you prepare the next layer.
- In a large bowl, beat the softened cream cheese, the other half-cup of softened butter, and the powdered sugar together. You want to use a hand mixer or a stand mixer to get this as smooth as possible. There should be no lumps of cream cheese left.
- Peel your bananas and slice them into thin, even coins. Lay the banana slices directly on top of the cream cheese layer.
- Take your can of crushed pineapple and put it in a fine-mesh strainer. Use the back of a spoon to press out as much juice as you can. If the pineapple is too wet, it will leak into the cream cheese and make the crust soggy.
- Once it is dry, spread the pineapple over the banana layer.
- Spread the whipped topping over the pineapple. Use a flat spatula to smooth it out all the way to the edges of the pan. This acts as the “whipped cream” on top of the split.
- Now comes the fun part: the toppings. Sprinkle the chopped nuts over the whipped topping. Drizzle the chocolate syrup in a zigzag pattern across the whole cake. Finally, place the maraschino cherries on top
- To get a “top-notch” result, you must let this cake sit in the refrigerator for at least four hours.
Notes
The biggest mistake people make is using bananas that are too ripe. For this cake, you want bananas that are yellow with no brown spots. Overripe bananas are too soft and will turn into mush inside the cake, making the texture unpleasant. You want a firm slice that holds its shape.