Sugarfreebananasplitcake Recipes

SUGAR FREE BANANA SPLIT CAKE

Steps:

• Combine graham cracker crumbs and melted butter.
• Pat into a 9x13 baking dish.
• Spread sliced bananas over crust.
• Mix pudding and milk according to package directions.
• Spread over bananas.
• Drain pineapple as dry as possible and spread over pudding.
• Spread whipped topping over pineapple.
• Top with sliced strawberries.
• Refrigerate until ready to serve.

NO BAKE BANANA SPLIT DESSERT

Steps:

• In a medium bowl, combine graham cracker crumbs and melted butter.
• Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
• In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
• Don't be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
• Spread the cream cheese mixture over the cooled graham cracker crust.
• Add a layer of sliced bananas over the cream cheese mixture.
• Spread pineapple chunks evenly over the bananas.
• Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
• Garnish with the pecans/walnuts and maraschino cherries.
• Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
• Chill for at least 4 hours before cutting to allow the layers to set.

SOUTHERN STYLE BANANA SPLIT CAKE

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

BANANA SPLIT CAKE I

Steps:

• Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
• In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
• Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

SUGARLESS BANANA WALNUT CAKE

Steps:

• In bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until cake tests done. Cool.

SUGAR-FREE BANANA BREAD

Steps:

• Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
• Children: Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the 'wet' banana mixture into the 'dry' flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
• Grown ups: Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
• Children: Drizzle with agave syrup if using.

BANANA SPLIT DESSERT (4 POINTS * LOW FAT & LOW SUGAR)

Steps:

• Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
• In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
• Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
• Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
• Refrigerate for at least 1 hour before serving. Cut into 15 servings.