Description
The banana split cake is an irresistible no-bake dessert that reimagines the beloved banana split sundae. Combining layers of graham cracker crust, creamy filling, fresh banana slices, pineapple chunks, and whipped topping, this cake encapsulates the iconic sundae’s flavor into a convenient and visually stunning dessert. Whether you’re preparing for a family gathering, hosting a barbecue, or simply craving something sweet, this banana split cake is bound to please every guest and leave you with a minimal kitchen mess.
Unlike the traditional banana split, which can be a bit more cumbersome to prepare, this no-bake cake is easy, requires no complicated techniques, and can be prepared in advance. The result is a dessert that tastes even better the next day as the flavors meld together. So, grab your ingredients, and let’s dive into this delectable treat!
Ingredients
For the Crust:
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- 2 cups graham cracker crumbs
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- 1/2 cup melted butter
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- 1/4 cup sugar
the Cream Filling:
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- 8 oz cream cheese, softened
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- 1/4 cup unsalted butter, softened
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- 3 cups powdered sugar
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- 1 teaspoon vanilla extract
For the Layers:
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- 4 large bananas, sliced
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- 1 (20 oz) can crushed pineapple, drained
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- 1 (16 oz) container whipped topping (like Cool Whip)
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- 1/2 cup maraschino cherries, halved
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- 1/2 cup chopped walnuts or pecans
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- 1/4 cup chocolate syrup
Optional Toppings:
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- Sprinkles
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- Shredded coconut
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- Fresh strawberries
Instructions
Begin by making the graham cracker crust, which forms the base of your banana split cake. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are well moistened and the mixture feels like wet sand. Press this mixture firmly into the bottom of a 9×13-inch pan, ensuring it’s even and compact. Place the pan in the refrigerator to allow the crust to set while you prepare the filling.
Tip: For an alternative crust, try using crushed Oreo cookies to create a chocolatey base that adds richness. Check out our Oreo ice cream recipe for more ways to integrate Oreo into desserts.
In a separate bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. Gradually add in the powdered sugar, one cup at a time, and continue to beat on medium speed until you achieve a thick, smooth filling. Stir in the vanilla extract for an extra hint of flavor.
Once the cream filling is fully prepared, spread it evenly over the chilled graham cracker crust, using a spatula to create a smooth, uniform layer.
Now comes the fresh, fruity component of the banana split cake. Arrange the banana slices in an even layer on top of the cream cheese filling. Be sure to cover the entire surface with bananas, as they’re the star of this dessert. Follow this with a layer of well-drained crushed pineapple, evenly distributing it over the bananas.
Tip: Make sure the pineapple is well-drained to avoid making the cake soggy. If necessary, press the crushed pineapple between paper towels to remove excess moisture.
Spread the whipped topping (like Cool Whip) generously over the fruit layers. This will create a fluffy, creamy top layer that mimics the whipped cream on a classic banana split sundae.
Tip: For a more indulgent variation, you could add a layer of chocolate or vanilla pudding between the fruit and whipped topping. This adds even more creaminess and elevates the cake’s texture.
Now comes the final, fun part—garnishing the cake! Drizzle chocolate syrup over the top in a zigzag pattern to recreate the feel of a banana split sundae. Add halved maraschino cherries and sprinkle the chopped nuts (or pecans) across the surface.
Feel free to get creative with additional toppings like shredded coconut, sprinkles, or fresh strawberries. Once your cake is decorated, cover it with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to let the flavors meld and the layers set.
Once the cake has chilled, slice it into squares and serve chilled. Each bite offers a delightful combination of crunchy graham cracker crust, creamy filling, fresh fruit, and sweet toppings—just like a traditional banana split but in cake form!
Notes
Banana split cake is a crowd-pleasing dessert that combines all the best elements of a traditional banana split into a convenient, no-bake cake form. With its layers of graham cracker crust, creamy filling, fresh fruit, and rich toppings, this cake offers a nostalgic yet modern twist on a classic treat.
- Prep Time: 20 minutes
- Cook Time: 4 hours (or overnight)
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg