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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 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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