Banana Split Salad Recipe

A nostalgic trip back to the golden age of desserts! This Banana Split Salad recipe, originally from Darlene Smith of Rockford, Illinois (and featured in Reminisce Magazine), layers creamy bananas, sweet pineapple, tangy lemon gelatin, and fluffy marshmallows for a delightful treat. Topped with a luscious homemade whipped cream, it's the perfect retro recipe for potlucks, family gatherings, or a simple weeknight indulgence.

Prep Time 20 mins
Cook Time 35 mins
Calories 252.7 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Banana Split Salad 71

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Split Salad

  • 1 (20 ounce) can crushed pineapple, undrained
  • 3 cups water (2 cups boiling, 1 cup cold, for gelatin)
  • 1 (3 ounce) package lemon gelatin
  • 1 1/2 cups mini marshmallows
  • 2 bananas, sliced
  • Not specified in this recipe
  • 1/4 cup powdered sugar
  • Not specified in this recipe
  • Not specified in this recipe
  • Not specified in this recipe
  • Not specified in this recipe
  • 1 cup heavy cream
  • Not specified in this recipe
  • 1/2 teaspoon vanilla extract

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How to Make Banana Split Salad

  1. In a large bowl, combine the sliced bananas and drained crushed pineapple.
  2. Prepare the lemon gelatin according to package directions. Let it slightly cool, but still remain liquid.
  3. Gently fold the cooled gelatin into the banana and pineapple mixture.
  4. Stir in the mini marshmallows.
  5. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
  6. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  7. Pour the banana and pineapple mixture into a serving dish.
  8. Spoon the whipped cream topping evenly over the salad.
  9. Refrigerate for at least 2 hours to allow the gelatin to set completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

97g

Fat

36g

Carbs

10g

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