A dessert that’s easy to make and bursting with flavor is always a winner, and this Banana Split Cake is no exception. With its creamy layers, fresh fruit, and a touch of sweetness, it’s the perfect no-bake treat for any occasion.
Jump to
Ideal for gatherings, celebrations, or simply treating yourself, this cake combines simplicity and indulgence in the best possible way.
Why This Banana Split Cake Will Win You Over
Let me count the ways. First, it’s no-bake, which means no turning on the oven. Second, it’s foolproof, perfect for busy days or when you want to impress without spending hours in the kitchen. Lastly, it’s incredibly versatile. Whether it’s a birthday party, potluck, or just a sweet craving, this cake fits right in.
Ingredients You’ll Need
One of the best parts about this dessert is the simplicity of the ingredients. You’ve probably got most of these ingredients sitting in your kitchen already!
- crushed graham crackers: For me, graham crackers are perfect for a sweet, crunchy base that holds up beautifully. If you want to switch it up, you can try crushed vanilla wafers or even Oreos.
- melted unsalted butter: The butter helps hold the crust together while adding a delicious, rich flavor.
- Granulated sugar: Adds a hint of sweetness to perfectly balance the crust.
- cream cheese, softened: I recommend letting the cream cheese sit at room temperature, so it blends smoothly. It creates a creamy, tangy layer that’s irresistible.
- powdered sugar: This adds the perfect level of sweetness to the cream cheese mixture.
- whipped topping: I usually go with store-bought whipped topping for ease, but if you’re in the mood to impress, whipping up your own cream is a great option! Check out this helpful guide on how to make homemade whipped cream.
- bananas: Bananas are the heart of this recipe. For me, fresh, ripe bananas are non-negotiable, they bring the classic banana split flavor.
- crushed pineapple, drained: You’ll want to drain it really well, so your cake doesn’t get soggy. The pineapple adds a bright, tropical twist that pairs so well with the bananas.
- Maraschino cherries, chopped nuts, and chocolate syrup (optional): These toppings are what make this cake look as good as it tastes!
How to Make Banana Split Cake
Making this cake is as easy as layering ingredients in the right order. Follow these simple steps.
Prepare the Crust
Begin by breaking your graham crackers down into fine crumbs. You can either blend them in a food processor or pop them in a bag and smash them with a rolling pin. Once they’re ready, mix the crumbs with melted butter and sugar until the texture feels like damp sand. Press the mixture evenly into the bottom of your baking dish to create a solid, firm crust. Place it in the refrigerator to chill while you work on the other layers.
Whip Up the Cream Layer
In a mixing bowl, blend the cream cheese and powdered sugar until the mixture is smooth Carefully fold in the whipped topping, making sure the mixture stays light and fluffy. Spread this over the chilled crust, creating a creamy base for the fruit layers.
Add the Fruit Layers
Place a layer of sliced bananas over the cream cheese mixture, then top it with a layer of well-drained crushed pineapple. These layers not only add vibrant flavors but also provide the cake’s signature tropical twist.
Top It Off
Evenly spread the rest of the whipped topping over the fruit layers. Top it off with maraschino cherries, a handful of chopped nuts, and a drizzle of chocolate syrup to give it that classic banana split touch.
Chill and Serve
Refrigerate the cake for at least 4 hours, though overnight is even better. Chilling allows the layers to set and the flavors to blend beautifully.
Tips for Making the Perfect Banana Split Cake
Even the simplest recipes have their secrets. These tips will ensure your Banana Split Cake turns out flawless every time.
- Fresh bananas and well-drained pineapple are essential. Overripe bananas can turn mushy, and excess pineapple juice might make the cake soggy.
- Don’t rush the chilling process. The cake needs time to firm up, making it easier to slice and serve.
- While maraschino cherries and nuts are traditional, you can get creative. Add sprinkles, crushed cookies, or even caramel sauce to make it your own.
- This cake is ideal for making in advance, even a day ahead! The flavors deepen overnight, and you’ll have one less thing to worry about on the day of your event.
Frequently Asked Questions
Can I use a different crust?
Absolutely! While graham crackers are traditional, you can experiment with crushed vanilla wafers, Oreos, or even a nut-based crust for added variety.
How long does Banana Split Cake last?
Keep it in an airtight container in the fridge, and it should stay fresh for 3 to 4 days. for extended storage, wrap individual slices in plastic wrap and freeze them for up to two months.
Can I make this dessert gluten-free?
Yes! Swap out the graham crackers for gluten-free crackers or cookies as a substitute. Be sure to check all other ingredients, like whipped topping, for gluten content.
The Best Banana Split Cake Recipe: No-Bake and Easy
Ingredients
For the Crust:
- 2 cups crushed graham crackers
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Cream Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping store-bought or homemade
For the Fruit and Toppings:
- 3 ripe bananas sliced
- 1 can 20 oz crushed pineapple, drained
- 2 cups whipped topping for the top layer
- Maraschino cherries chopped nuts, and chocolate syrup (optional, but highly recommended)
Instructions
- Begin by breaking your graham crackers down into fine crumbs. Once they're ready, mix the crumbs with melted butter and sugar until the texture feels like damp sand.Â
- Press the mixture evenly into the bottom of your baking dish to create a solid, firm crust. Place it in the refrigerator to chill while you work on the other layers.
- In your mixing bowl, whisk the cream cheese and powdered sugar until the mixture becomes smooth and velvety. Carefully fold in the whipped topping, making sure the mixture stays light and fluffy.Â
- Spread this over the chilled crust, creating a creamy base for the fruit layers.
- Next, arrange a layer of sliced bananas over the cream cheese mixture, followed by a generous layer of well-drained crushed pineapple.
- Evenly spread the rest of the whipped topping over the fruit layers. Top it off with maraschino cherries, a handful of chopped nuts, and a drizzle of chocolate syrup.
- Refrigerate the cake for at least 4 hours, though overnight is even better. Enjoy!
Notes
- Don’t rush the chilling process. The cake needs time to firm up, making it easier to slice and serve.
- Add sprinkles, crushed cookies, or even caramel sauce to make it your own.
- I recommend letting the cream cheese sit at room temperature so it blends smoothly.
