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.
- 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.