I can’t believe we’re already well into September! I’ve been saying my final goodbyes to peaches and tomatoes and am anxiously awaiting my formal introduction to apples and pumpkin. It’s so close I can already taste it.
But today, all I’m tasting is banana and pineapple. That’s right, people. Get excited. We’re talking banana split. This month’s recipe redux theme is no cook desserts in light of the raw food trend that’s sweetening up all kinds of treats.
This recipe was adapted by my Grandmother’s original recipe which used mucho butter and eggs. With all due respect to Grandma’s fine baking (love you Gram), I decided to lighten it up by substituting with Greek Yogurt.
No Cook Banana Split Cake
2c graham cracker crumbs
1/2c melted unsalted butter
8oz Plain Greek Yogurt
2c confectioners sugar
6 bananas, sliced, dipped in lemon juice
20oz can crushed pineapple, drained (I used chopped pineapple and finely chopped via blender)
1 pint heavy cream
6oz Vanilla Greek Yogurt
1/4c finely chopped walnuts
5 or so maraschino cherries, halved
To make the crust, combine graham cracker crumbs with melted butter so it crumbles easily. Press firmly into a 13x9in pan. Then combine the Plain Greek Yogurt and confectioners sugar for the filling that will go on top of the crust. Then top filling with bananas and pineapple. For the whipped cream, beat heavy cream until peaks. Then fold in the Vanilla Greek Yogurt. Top the cake with whipped cream, crushed walnuts and maraschino cherries.
Check out what other treats the recipe reduxers are NOT cooking this month by clicking on the link below.