Who doesn’t love a classic banana split? Now imagine turning that favorite treat into a no-bake cake!
This Banana Split Cake brings all the indulgence of a traditional banana split into a deliciously layered dessert.
Creamy, fruity, and topped with whipped cream and chocolate syrup, it’s the perfect no-bake dessert for any celebration or just a sweet treat after a long day.
Let’s dive into why this cake is simply irresistible!
Why You’ll Love This Recipe
This Banana Split Cake is the ultimate dessert that combines the best flavors of a banana split in cake form.
A buttery graham cracker crust supports a rich, creamy filling made with cream cheese and whipped cream, while the fruit layer of bananas, pineapple, and strawberries offers a burst of freshness.
Topped with whipped cream, nuts, chocolate syrup, and maraschino cherries, it’s the perfect balance of creamy, fruity, crunchy, and sweet.
Best of all, it’s no-bake, making it a breeze to prepare!
Ingredient Highlights
Graham Cracker Crust: The perfect buttery base that provides a crunchy contrast to the creamy filling.
Cream Cheese Filling: Smooth, creamy, and light, this layer is the heart of the cake, balanced by the sweetness of the vanilla extract and sugar.
Fresh Fruit: Bananas, pineapple, and strawberries bring freshness and a natural sweetness that pairs beautifully with the creamy layers.
Whipped Cream Topping: Adds a light and fluffy texture to the cake, completing the dessert with a delicious finish.
Walnuts (or Pecans): A sprinkle of nuts for crunch, adding the perfect texture and a slight toasted flavor.
Pro Tips Before You Start
Chill Time: Don’t skip the chill time in the refrigerator—it’s essential for the layers to set and the flavors to meld together.
Whipped Cream: For the best texture, make sure your heavy cream is well-chilled before whipping. This will help it hold its shape better.
Fruit: Make sure to drain the crushed pineapple well to avoid sogginess in the dessert. You can also substitute with other fruits if you prefer!
Graham Cracker Crust: Press the graham cracker mixture firmly into the pan to create a solid base that holds the layers together.
How to Make Banana Split Cake (No Bake)
Step 1: Prepare the Crust:
In a medium bowl, combine graham cracker crumbs with melted butter until well mixed.
Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the filling.
Step 2: Make the Cream Cheese Filling:
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until fully incorporated. This will create a fluffy, light filling.
Step 3: Spread the Filling:
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Return to the refrigerator to chill while preparing the fruit layer.
Step 4: Layer the Fruit:
Arrange the sliced bananas in a single layer over the cream cheese filling.
Next, evenly spread the crushed pineapple over the bananas, followed by a layer of sliced strawberries on top of the pineapple.
Step 5: Add the Topping:
Spread whipped cream over the fruit layers, covering the entire surface.
Sprinkle the chopped walnuts (or pecans) evenly over the whipped cream.
Drizzle with chocolate syrup for a sweet finish, and garnish with maraschino cherries spaced evenly across the top.
Step 6: Chill:
Refrigerate the cake for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.
Step 7: Serve:
After chilling, cut the cake into squares and serve cold.
Enjoy the perfect balance of creamy, fruity, and crunchy goodness!
Serving Ideas
This Banana Split Cake is perfect on its own but can be served alongside other desserts for a fun, dessert table spread.
Pair it with a refreshing iced tea or a scoop of vanilla ice cream for the ultimate treat!
Variations/Substitutions
Dairy-Free: For a dairy-free version, substitute the cream cheese with a non-dairy cream cheese and use coconut whipped cream in place of the heavy cream.
Nut-Free: Skip the walnuts or pecans to make it nut-free. You can also try using chocolate chips as a topping for added sweetness.
Different Fruits: While bananas, pineapple, and strawberries are classic, feel free to experiment with other fruits like blueberries, raspberries, or even peaches.
Storage
Store any leftover Banana Split Cake in an airtight container in the refrigerator for up to 3 days.
It’s best enjoyed within 2-3 days as the fruit layer may start to soften after a while.
FAQs
Can I make this dessert ahead of time?
Yes! This cake needs time to chill, so it’s actually best to prepare it the day before you plan to serve it.
Just let it set in the refrigerator overnight for the best texture.
Can I use frozen fruit?
Fresh fruit is recommended, but if you use frozen fruit, be sure to thaw and drain it well to avoid excess moisture in the cake.
What can I use if I don’t have graham crackers?
You can substitute graham crackers with crushed vanilla wafer cookies or digestive biscuits for a similar flavor and texture.
Can I make a smaller batch?
Yes! You can halve the recipe and make it in a smaller baking dish. Just adjust the chilling time to ensure the layers set properly.
Can I make this without nuts?
Absolutely! You can skip the nuts if you prefer, or substitute them with chocolate chips, sprinkles, or shredded coconut.
How do I prevent the crust from being too crumbly?
Make sure to press the graham cracker crumb mixture down firmly into the pan to help it hold together once it’s chilled.
Final Thoughts
This Banana Split Cake (No Bake) is a crowd-pleasing dessert that combines the classic flavors of a banana split in an easy-to-make, no-bake cake.
It’s a perfect treat for summer parties, family gatherings, or when you’re just craving something sweet.
With layers of creamy filling, fresh fruit, and the indulgent chocolate drizzle, it’s sure to be a hit!
Banana Split Cake (No Bake)
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream whipped
For the Fruit Layer
- 3 bananas sliced
- 1 cup pineapple crushed, drained
- 1 cup strawberries sliced
For the Topping
- 2 cups whipped cream
- ¼ cup walnuts or pecans, chopped
- chocolate syrup for drizzling
- maraschino cherries for garnish
Instructions
- Mix the graham cracker crumbs and melted butter, then press into a 9x13-inch dish. Chill.
- Beat the cream cheese, sugar, and vanilla. Fold in whipped cream. Spread over crust. Chill.
- Layer the fruit: bananas, pineapple, and strawberries.
- Top with whipped cream, chopped nuts, chocolate syrup, and maraschino cherries.
- Refrigerate for at least 4 hours or overnight. Serve cold.
Notes
- Make Ahead: This dessert is perfect for making a day in advance.
- Fruit Tips: Pat pineapple dry with paper towels to avoid excess moisture.
- Topping Variations: Try crushed peanuts, sprinkles, or extra chocolate drizzle for fun customization.
- Serving Tip: Use a clean knife for each cut to preserve neat layers.
