First, let me make it clear that this is NOT a healthy dessert. Yes, it is gluten free. Yes, it has fruit in it. But for someone like me, who also has Type II diabetes, this is full of sugar and fat and calories. But, let’s face it. Everyone wants a really good delicious splurge now and then. I don’t eat stuff like this every day, or even every month. However, on occasion, I do want something that is sweet and gooey and not good for me. So, when my friend Alison posted her recipe for Banana Split Cake on her blog, Being Alison, it dredged up memories of the Banana Split Cake I used to make years ago. And, because I had just found Kinnikinnick Gluten Free Graham Style Crumbs, I knew I had to convert the recipe to gluten free. It wasn’t that hard to do.
For the crust:
1 1/2 cups Kinnikinnick Gluten Free Graham Style Crumbs
1/4 cup sugar
6 tablespoons melted butter
Mix all ingredients well, then press into your greased pan.
For the filling:
2 sticks soft butter
1 box confectioners sugar
1 20 oz. can of pineapple tidbits, drained
3 or 4 bananas
1 small container Cool Whip
1 jar Maraschino cherries
Beat the butter until fluffy. Add the eggs and mix well. Then add the confectioners sugar, a cup at a time, and beat well after each addition. Spread on top of the crust.
Spread the pineapple tidbits on top of th butter/sugar/egg filling.
Next, layer sliced bananas on top of the pineapple.
Spread the Cool Whip over the banana layer, then dot with cherries. Refrigerate until ready to serve.
This dessert is so easy to make, and is so delicious, you will be tempted to make it every week. But don’t. Your hips and your blood sugar will thank you.