Best Sugar Free Banana Split Cake Recipes

SOUTHERN STYLE BANANA SPLIT CAKE

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

SUGAR FREE BANANA SPLIT CAKE

Steps:

• Combine graham cracker crumbs and melted butter.
• Pat into a 9x13 baking dish.
• Spread sliced bananas over crust.
• Mix pudding and milk according to package directions.
• Spread over bananas.
• Drain pineapple as dry as possible and spread over pudding.
• Spread whipped topping over pineapple.
• Top with sliced strawberries.
• Refrigerate until ready to serve.

NO BAKE BANANA SPLIT DESSERT RECIPE

Steps:

• Combine the melted salted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture.
• Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling.
• Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
• Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don't seep into the crust layer.)
• Spread a layer of sliced bananas over the filling mixture.
• Cover the bananas completely with the drained crushed pineapple.
• Cover and refrigerate 4-24 hours.
• When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce.

BANANA SPLIT DESSERT (4 POINTS * LOW FAT & LOW SUGAR)

Steps:

• Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
• In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
• Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
• Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
• Refrigerate for at least 1 hour before serving. Cut into 15 servings.

BANANA SPLIT CAKE I

Steps:

• Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
• In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
• Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

BANANA SPLIT CAKE II

Steps:

• Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
• Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
• Chill for at least 4 hours before serving.