I guess my first question would be, “Do you typically put pineapple on your banana split?”
From a box sold in San Antonio, Texas.
Banana Split Cake
2 c. graham cracker crumbs
1-1/2 c. margarine
2 c. powdered sugar
5 sliced bananas
One 16 oz. can crushed pineapple (drained)
1 large container whipped topping
One 4 oz. jar cherries, chopped
1 cup chopped pecans
Mix crumbs with 1/2 cup melted margarine. Put in a 14 x 9 x 2 inch pan.
Cream 1 cup margarine and gradually add sugar. Add eggs one at a time, beating well. Spread this mixture over crust and cover with sliced bananas. Sprinkle with drained pineapple.
Spread whipped topping over pineapple. Garnish top with chopped cherries and snuts. Chill thoroughly. Better if made the day before.
Technically, a traditional banana split is made with pineapple topping. I had to research this last year. You get a scoop of chocolate, a scoop strawberry and a scoop of vanilla ice cream. Chocolate topping goes on the chocolate ice cream; strawberry topping goes on the strawberry ice cream; pineapple topping goes on the vanilla ice cream. Then you push the bananas on either side of the ice cream scoops, then you put whipped cream over all of that, then you sprinkle nuts, then you put a maraschino cherry.
Don’t ask me — The people of Latrobe, Pa., designed it that way.