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Salute Ohio's annual banana split festival with an easy version that turns graham crackers and toppings into icebox cake. —Shelly Flye, Bangor, Maine
This recipe is:
Quick
Nutritional Facts 1 slice equals 405 calories, 15 g fat (11 g saturated fat), 16 mg cholesterol, 372 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Banana Split Icebox Cake in Taste of Home June/July 2012, p21
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 May. 14, 2013 by footballmomnva
Great recipe and is very similar to the Ice Box Cake recipe that we have used for years at Christmas with chocolate wafers instead of graham crackers! So happy to have found this one to use for the summer months.
Reviewed on Mar. 09, 2013 by croberts
Love this recipe anytime of year, very easy to prepare in under 30 minutes except refrigeration time. Very yummy, lots of compliments!
Reviewed on Oct. 08, 2012 by ilka896
Very delicious but have to eat fast because it gets really dry fast
Reviewed on Jul. 17, 2012 by dlynch220
Made this for July 4th and it was a huge hit. I went a couple steps beyond. After adding the chocolate syrup, strawberries and bananas, I topped it off with whipped cream, nuts and maraschino cherries to give it that authentic look!!!!
Reviewed on Jul. 10, 2012 by JoAnnHono
I have made this twice this summer and both times got rave reviews. For ease of transporting, I made in a 9x13 pan.
Reviewed on Jul. 08, 2012 by snapshotie48
Yummy! But I made it in a 9x30 dish....next I will add a few more graham crackers and less chocolate syrup. I also added fresh blueberries for the 4th of July look!
Reviewed on Jul. 05, 2012 by Sharantyra
This was a super easy dessert that my whole family loved.
Reviewed on Jun. 28, 2012 by WranchLife
This was AWESOME! I took it to a pot luck and everyone raved over it. Most thought it was difficult to put together, but it is pretty easy. I substituted plain greek yogurt for the sourcream. I also put strawberries as well as the bananas between each layer. This made it into my recipe box for sure!!
Reviewed on Jun. 18, 2012 by sddaughhetee
I made this for Fathers Day and it turned out great. Presentation was impressive. It sliced very easy after sitting in refrigerator for about 5 hours.
Reviewed on Jun. 15, 2012 by clschied
Delicious dessert!! We had leftovers and it tasted even better the 2nd day! I will be making this many more times!!
Reviewed on Jun. 13, 2012 by KimForbes
This recipe was absolutely divine! My family LOVED it for a cool summer treat.
Reviewed on Jun. 02, 2012 by amberosu
This was delicious, my family and 3 year old son especially loved it. I had many ask me for the recipe! Can't wait to make it again sometime.
Reviewed on Jun. 01, 2012 by Reesec68
I made this using fat free whipped topping, low fat sour cream and sf/ff pudding... it was soooo good! And I didn't feel too much guilt!
Reviewed on May. 22, 2012 by Jenna6225
very good. I changed a couple of things. I did not use sour cream and instead I added 8oz of cream cheese(at room temp) and 1/2 cup powdered sugar. Very good!
Reviewed on May. 16, 2012 by Memaw2405
This was delicious and definitely a keeper! As for the comment about cutting thru graham crackers you have to make this the day before! That way the crackers soften up creating a moist almost cakelike texture.
Reviewed on May. 15, 2012 by dearjeni
Yummy! Putting it in the refrigerator overnight, softens the graham crackers...not a problem at all! Its close to a Chocolate Eclair cake made with graham crackers...no need for crushing & making a crust...so easy!
Reviewed on May. 15, 2012 by cadamsorama
Cutting through graham crackers is not an easy feat. Making this with pound or sponge cake is a much better idea and tastier too. I gave it two stars as the idea was good.
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