Instructions
Crust
Add the graham cracker crumbs, butter, and sugar to a large mixing bowl. Stir until the butter coats all of the crumbs.
Firmly and evenly press the crust mixture into a 9×13-inch baking pan. Place in the refrigerator or freezer to firm up while working on the filling.
Filling
Add the cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
Add in the granulated sugar and vanilla extract. Beat until incorporated.
Spread the cream cheese layer evenly on top of the graham cracker crust.
Add the bananas in a single layer on top of the cream cheese mixture.
Add the drained crushed pineapple on top of the bananas until evenly distributed.
Add dollops of whipped topping all over the top of the crushed pineapple. Spread the whipped topping evenly and to the edges of the pan.
Add the drained maraschino cherries to the top and sprinkle with chopped pecans.
Loosely cover with plastic wrap and place in the fridge for about 4 hours to chill.
Notes
Once the bananas are sliced, sprinkle fresh lemon juice or fruit fresh over top of the bananas before layering them in the cake. This will keep them from quickly turning brown.
When draining the crushed pineapple, I liked to press my spatula against the pineapple while it’s in the fine mesh strainer to push out any excess juice. The juice will make the banana split cake soggy and fall apart when it’s cut. You can also squeeze the crushed pineapple while it’s wrapped in a couple of layers of cheesecloth to get the juice out.
Whipped Topping Substitution: You can substitute the whipped topping with 1 cup whipped cream and 2 tablespoons powdered. Beat with a hand mixer on medium until stiff peaks form.
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