Recipe By Pam
Published Jan 18th
Prep - Cook - Additional - Ready In -
Servings 20 large bars Calories 325.7

A banana split bar which is very rich and a nice dessert.

Recipe Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup white sugar
  • ½ cup butter
  • 16 ounces cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 bananas, sliced
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1 (12 ounce) container frozen whipped topping, thawed
  • ½ cup chopped walnuts
  • 1 (4 ounce) jar maraschino cherries, halved

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter or margarine over low heat. Remove from heat and add 1/2 cup sugar and graham cracker crumbs. Press into a 9 x 13 inch pan. Bake for 15 minutes; let cool.
  3. 3 Cream together the cream cheese, 1 cup of white sugar and vanilla. Spread over graham cracker crust.
  4. 4 Layer sliced bananas, drained pineapple and whipped cream dessert topping on top of bars in order given. Sprinkle with chopped nuts, then with cherries. Cover and refrigerate 6 hours or overnight. Cut into squares and enjoy!!

Nutrition Facts

  • Calories 325.7
  • Carbohydrate 36.4 g
  • Cholesterol 37.1 mg
  • Fat 19.6 g
  • Fiber 1.2 g
  • Protein 3.3 g
  • Saturated Fat 11.9 g
  • Sodium 155.4 mg
  • Sugar 27.8 g


  1. Came out alright. The crust didn't hold together... More butter needs to be used. I added more bananas than called for.
  2. I made this years ago and my daughter tells me it is her favorite ever! She asked again this year. It is fruity creamy colorful & easy to make enjoyed by most everyone!!
  3. TIP: Save the juice from the pineapple to dip the sliced banana in and it will help keep the bananas from turning so fast. I do this with most all my fruit that will turn like peaches, apples, etc.
  4. Excellent and addicting! I cut the recipe in half and used a graham cracker crust. I also drizzled caramel and chocolate syrup over the bananas and pineapple before adding the whipped topping. This dessert tastes even better the next day.
  5. This is the best dessert to make ahead and freeze. I have been making it for years in an oblong tupperware save & store container. take out half an hour before serving. FIVE STARS.
  6. I have made this many times and it is always a hit. I do make a couple of additions. In order to make it more like a banana split, I add strawberries (either fresh or frozen...whatever I have on hand) when I add the pineapple and bananas. Then after adding the nuts and cherries, I - Read more ...
  7. Creamy mellow fruity and not too sweet this is easy to make and not so rich that you can't enjoy a piece right after dinner. It's only flaw is the frozen whipped topping. This would have been so much better both in taste and appearance with fresh whipped cream.
  8. I made this as a pie. Instead of making the crust as directed, I used 2 pre-made store bought graham cracker crusts. The filling was enough to make 2 pies. It was a big hit even for those that don't normally like sweet treats. It's very tasty and not packed with a full force taste - Read more ...
  9. OMG...........this is SOOO good! I made no changes to the recipe. Only advice I can give is if you use Pyrex baking dishes make sure you grease the pan to prevent sticking. Other than that make it just as the recipe says!!! DELISH!!!
  10. very good! any tips on keeping the bananas from turning brown so quick?

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