Banana Split Snack Cake Recipe

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"This rich and delicious treat is fun to serve," remarks Dumont, Minnesota field editor Renee Schwebach. "It was a blue-ribbon winner for me at the county fair several years ago."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:24-30 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 24-30 servings


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 medium ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 2 cups miniature marshmallows
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup maraschino cherries, quartered

Nutritional Facts

1 piece: 119 calories, 5g fat (2g saturated fat), 13mg cholesterol, 59mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.


  1. In a bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add walnuts. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Sprinkle with the marshmallows, chocolate chips and cherries. Bake 10 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 24-30 servings.
Originally published as Banana Split Snack Cake in Taste of Home June/July 1998, p64

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fnstlug User ID: 3658849 244943
Reviewed Mar. 5, 2016

"Just as RICH and delicious as advertised. Except for adding one banana and leaving out the nuts, I followed the recipe. Personally, it was a bit too sweet for my tastes. The banana layer came out very thin, making the topping layer the star. Think big bowl of sundae toppings, no ice cream. Like your 8 year old kid would make.

If I make this again I think I will stick more closely to the recipe. I get the feeling my changes gave the bars less substance."

delowenstein User ID: 3766053 28330
Reviewed Nov. 1, 2014

"I prepared this recipe for the first time 11/1/14. I found that the best type of baking pans for this cake was either an 8x8x2" or 7" square pan or a round 8" or 9" layer pan. I used a 7" square pan and a 5x3" loaf pan, greased and floured for the first cake and I used an 8" round layer pan, greased and floured for my second cake. I baked the loaf and the cake 45 minutes, then tested cake for doneness with a cake tester-it should come out clean.

I used 1 tsp. vanilla extract and 1/2 tsp. salt. I used less miniature marshmallows-I used just enough to cover the baked cake. I also used miniature chocolate chips: total of 2/3 cup for 7" square cake/5x7" loaf and about 1/3 cup miniature chocolate chips for round layer pan.
I cut the maraschino cherries in eighths, rather than quarters. I topped the baked cakes with the chocolate chips, marshmallows and cherries and baked for 5 to 10 minutes-until marshmallows were lightly browned and puffed! I got at least 1 small loaf and about 7 to 8
servings from the 2 square cakes! My tip: When I bake a round cake and top with marshmallows, I'll try just 5 minutes on the baking time-I noticed that the melted marshmallows overflowed onto a baking sheet! I also used 1 medium banana for the 2nd
cake and 2 medium ripe bananas for the 7" cake and the small 5x3" loaf. I did use 1/3 cup
chopped pecans! delowenstein"

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