Banana Split Cake (Easy No-Bake Dessert)
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Banana Split Cake features all the nostalgic flavors of a banana split and puts them into simple cake form! This no-bake recipe makes enough for a crowd and includes all the classic elements, from fresh bananas to cherries on top.
Sheila’s Recipe Snapshot for Banana Split Cake
This no-bake banana split cake brings back childhood memories while being easy to make and share!
This banana split cake is guaranteed to be a hit at summer barbecues and get-togethers when you don’t want to turn on the oven! The familiar yet satisfying flavors of banana, pineapple, and chocolate bring back the nostalgia of childhood ice cream parlor treats. The only difference is that this is in a convenient, shareable cake that serves a crowd and won’t melt in the heat!
Even though banana split flavors remind me of summertime, you can actually make this cake any time of the year. The bright, tropical flavors offer a reminder of sunny days even in the middle of winter!
Ingredient Notes for Banana Split Dessert
- Graham Cracker Crumbs | Provides the classic crunchy base. You can purchase pre-made crumbs or crush your own.
- Butter & Sugar | This combo will moisten the crust and help it to stick together! Cut the butter in small pieces to avoid splatters in the microwave when melting.
- Canned Pineapple | Adds a tropical sweetness and moisture, just be sure to drain it well to prevent the cake from being soggy.
- Bananas | This is the star ingredient that provides a classic banana split flavor!
- Cream Cheese & Butter | Combine room temperature cream cheese and butter for the creamy layer.
- Vanilla Extract | To add a deeper flavor to the cream cheese layer.
- Powdered Sugar | For a hint of sweetness!
- Cool Whip | Creates the light, fluffy topping. I like to use store bought Cool Whip for ease!
- Toppings | To top it all off, you can use chopped walnuts, maraschino cherries, and chocolate sauce if desired!
Variations and Substitutions
- Nut Alternatives: Replace walnuts with pecans, almonds, or go nut-free with chocolate shavings.
- Additional Toppings: Banana split cake is meant to make your own by adding all the toppings you’d like! Add strawberry preserves between layers or sprinkle with toffee bits, or a caramel sauce on top!
- Gluten-Free Crust: Substitute gluten-free graham crackers or use crushed gluten-free cookies of your choice.
- Whipped Cream: Replace Cool Whip with 2 cups of freshly whipped heavy cream sweetened with 3 tablespoons powdered sugar. This option cannot be stored for as long, so this is best if you are going to eat most of the cake at one time!
How to Make No-Bake Banana Split Cake
This no-bake cake recipe is easy to whip up! Here’s how to make it.
MELT THE BUTTER. Place 8 tablespoons of butter in a microwave-safe bowl and cook for 90 seconds, stirring every 30 seconds, until completely melted.
MAKE THE CRUST. Stir in the sugar and graham cracker crumbs until thoroughly mixed. Firmly press the mixture into the bottom of a 9×13-inch glass baking dish. Place the crust in the freezer while you prep the filling ingredients.
DRAIN THE PINEAPPLE. Drain the crushed pineapple into a fine mesh strainer, saving the juice. Press the pineapple along the sides of the strainer with the back of a spoon to remove most of the moisture; set aside.
ADD BANANA SLICES TO THE JUICE. Peel and slice the bananas into ¼-inch slices and place into a bowl with the reserved pineapple juice, making sure each piece is coated.
MAKE THE FROSTING. Using an electric mixer, cream together the softened cream cheese and 4 tablespoons of butter in another bowl. Add in the vanilla extract and powdered sugar and continue mixing on low speed until smooth and creamy.
ASSEMBLE. Remove the crust from the freezer and carefully spread the cream cheese mixture evenly on top. Then, drain the bananas and layer on top of the cream cheese. Evenly spoon the crushed pineapple on top of the bananas.
TOP WITH COOL WHIP & ENJOY. Top it all with a layer of Cool Whip and sprinkle with the chopped walnuts. Cover and refrigerate for at least 4 hours or overnight. To serve, cut into squares and garnish with maraschino cherries. Drizzle with chocolate sauce, if desired.
More Recipe Success Tips
Storage Tips
- To store: Store the cake covered tightly with plastic wrap in the refrigerator for up to 3 days. The graham cracker crust will soften slightly over time, creating a more cake-like texture.
- To freeze: Wrap individual portions in plastic wrap and then foil before freezing for up to 1 month. Allow frozen pieces to thaw overnight in the refrigerator before serving for best texture.
- To make ahead: Prepare this dessert 1-2 days in advance if needed! The extra time allows the graham cracker crust to soften slightly while the cream cheese layer firms up perfectly.
Frequently Asked Questions
Yes! If you prefer to use fresh pineapple, dice it into small pieces, and pat it dry with paper towels. In this case, you won’t be able to soak the bananas in the pineapple juice, so they might turn slightly brown from oxidation.
Definitely! You can use your favorite cookies as the crust, since pretty much any flavor goes well with banana split! Try using Oreos or Nilla wafers.
Looking for More Easy Dessert Recipes?
I love an easy dessert recipe, like my no bake blueberry cheesecake or no bake brownie batter dip! If you can turn the oven on, then definitely try my easy lemon bundt cake recipe, too!
What to Serve With Banana Split Cake
Banana split cake can be served on its own, but it also pairs well with a scoop of strawberry ice cream (what goes better with bananas than strawberries?!) or a drizzle of chocolate sauce!
For ease, you can buy your favorite chocolate sauce from the store just for the occasion. Serve a fresh pot of hot coffee for the adults to balance the sweetness of the cake, or a cold glass of milk for the kiddos!
Beyond the Recipe
Banana split is a classic ice cream sundae that you can get at any ice cream store across the United States! It was invented in 1904 by David Strickler, who wanted to attract students from a nearby college to his soda fountain.
The dessert features banana halves topped with ice cream scoops, syrups, whipped cream, nuts, and cherries. It quickly became a nationwide sensation, eventually inspiring creative adaptations like this cake version!
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Banana Split Cake
Ingredients
Crust
- 8 tablespoons unsalted butter
- ¼ cup sugar
- 2 cups graham cracker crumbs
Filling
- 1 20-oz. can crushed pineapple
- 4 large bananas
- 8 oz. cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 teaspoons vanilla extract
- 1 ½ cups powdered sugar
- 1 8-oz. Cool Whip
- ½ cup walnuts chopped
- maraschino cherries
- chocolate sauce optional
Get Recipe IngredientsInstructions
Crust
- Place 8 tablespoons of butter in a microwave-safe bowl and cook for 90 seconds, stirring every 30 seconds, until completely melted.
- Stir in the sugar and graham cracker crumbs until thoroughly mixed. Firmly press the mixture into the bottom of a 9×13-inch glass baking dish. Place the crust in the freezer while you prep the filling ingredients.
Filling
- Drain the crushed pineapple into a fine mesh strainer, saving the juice. Press the pineapple along the sides of the strainer wth the back of a spoon to remove most of the moisture; set aside.
- Peel and slice the bananas into ¼-inch slices and place into a bowl with the reserved pineapple juice, making sure each piece is coated.
- Using an electric mixer, cream together the softened cream cheese and 4 tablespoons of butter in another bowl. Add in the vanilla extract and powdered sugar and continue mixing on low speed until smooth and creamy.
- Remove the crust from the freezer and carefully spread the cream cheese mixture evenly on top. Then, drain the bananas and layer on top of the cream cheese. Evenly spoon the crushed pineapple on top of the bananas.
- Top it all with a layer of Cool Whip and sprinkle with the chopped walnuts. Cover and refrigerate for at least 4 hours or overnight.
- To serve, cut into squares and garnish with maraschino cherries. Drizzle with chocolate sauce, if desired.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
