Banana Split Cake


4 oz (100g) margarine
2 cups digestive biscuits, crushed

1 tin crushed pineapple
2 or 3 bananas, sliced
¼ pt (150ml) double cream, whipped
grated chocolate to decorate

2 cups icing sugar
2 oz (50g) butter, softened
2 eggs, well beaten


1. Melt margarine, add biscuits and press into a 9″ tin or dish.
2. Whisk together icing sugar, butter and eggs until fluffy.
3. Cover the biscuit base with this mixture and chill.
4. Drain pineapple and spread over the filling.
5. Cover with sliced bananas and top with whipped cream.
6. Chill for 3 – 4 hours and decorate with grated chocolate.

Annie Graham, Oban