This banana cake is amazingly moist and creamy, I have been making it all the time, and always get rave reviews back.
YIELD
16 servingsPREP
20 minCOOK
5 minREADY
Ingredients
Directions
Mix butter and ½ cup sugar and cracker crumbs together. Press into 9 x 13 inch pan. Bake 5 minutes at 375℉ (190℃). Cream the cream cheese and 1½ cups sugar. Spread over crust.
Slice bananas, pour pineapple juice over bananas and drain off before placing on cream cheese, this keeps them from getting dark.
Whip cream, adding sugar and vanilla; fold in pineapple. Spread over bananas. Sprinkle with chopped nuts and cherries. Cover and refrigerate overnight.
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