To make an easy banana split cake, mix crushed graham crackers with butter to create a crust, and bake for several minutes. Spread an egg, butter and powdered sugar mixture over the crust, followed by layers of pineapple, sliced banana and whipped topping. Refrigerate for 1 hour before serving.
Prepare the graham cracker crust by mixing 4 cups of graham crackers with 1 stick of room temperature butter. Mix thoroughly, then press into a 13-by-9 inch baking pan. Bake in the oven for 5 to 8 minutes at 350 F. Remove from the oven, and let the crust cool completely.
In a mixing bowl, combine 2 eggs with 2 sticks of butter, and a 16-ounce package of powdered sugar, then spread it over the crust. Drain a 20-ounce can of pineapples, and place them on top of the powdered sugar mixture in a single layer. Top pineapples with a layer of banana slices from two or three bananas. Cover the bananas with 12 ounces of whipped topping. Sprinkle with crushed graham crackers or nuts and place in the refrigerator to chill for an hour.
Other variations of banana split cake calls for a cream cheese mixture instead of a powdered sugar mixture. For this version, combine 12 ounces of softened cream cheese with 1/4 cup sugar and 8 ounces of whipped topping. Other versions include a layer of vanilla pudding. You can also top the banana split cake with chocolate sauce and maraschino cherries.