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“Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces." —Gladys M. Abee, McKee, Kentucky
This recipe is:
Quick
Nutritional Facts 1 slice equals 619 calories, 26 g fat (11 g saturated fat), 33 mg cholesterol, 184 mg sodium, 86 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Banana Split Ice Cream Cake in Country Woman June/July 2008, p35
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Nov. 22, 2010 by kristinweber
I made this for my friends birthday party. EVERYONE loved it. I am making it again today for my daughters birthday party.
Reviewed on May. 21, 2009 by niesgirl
I made this for my daughter's former teacher and it was loved by all. Today, I'm taking it to my daughter's 4th grade classroom for her birthday treat. YUM!
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