Banana Split Ice Cream Cake

1 pint strawberry ice cream1 pint chocolate ice cream1 pint vanilla ice cream3 medium ripe bananas2 teaspoons lemon juiceGarnishesWhipped creamChopped nutsFudge saucePineapple sauceMaraschino cherriesLine metal 9-by-5-inch loaf pan with 1 large sheet foil wrap, pressing firmly into bottom and up over the sides. Set aside in freezer for 30 minutes.Set strawberry ice cream in refrigerator to soften for 30 minutes. Working quickly, spread softened strawberry ice cream into bottom of loaf pan. With spatula, smooth to form even layer. Cover with plastic wrap and freeze until firm, about 45 minutes. Meanwhile, set chocolate ice cream in refrigerator to soften for 30 minutes.Remove pan from freezer and lift plastic wrap. Working quickly, spread chocolate ice cream over strawberry layer. Smooth top to form even layer. Cover chocolate layer with plastic wrap and freeze until firm, about 1 hour. Meanwhile, set vanilla ice cream in refrigerator to soften for 30 minutes.In large bowl, mash bananas with lemon juice until smooth; stir into softened vanilla ice cream. Remove loaf pan from freezer and lift plastic wrap. Quickly top with banana mixture. Smooth top with spatula. Cover with clean plastic wrap and foil. Freeze until firm, at least 3 hours.To serve: Remove foil and plastic wrap from top of ice cream loaf. Invert pan onto large platter. Slice and serve immediately with desired garnishes. Serves 10.Variations: Summer Fruit Sensation: Layer 1 pint each peach, black raspberry and cherry ice cream. Garnish with whipped cream and crisp butter cookies.Tropical Breeze: 1 pint each pineapple coconut, macadamia nut (or vanilla ice cream mixed with 1/2 cup chopped macadamia nuts) and mango ice cream. Garnish with rum sour cream sauce (1 tablespoon light brown sugar and 2 teaspoons rum extract stirred into 1 cup sour cream).Nutter Butter: 1 pint each butter pecan, peanut butter and rocky road ice cream. Garnish with warmed caramel sauce and chopped peanuts.