- Thoroughly drain the pineapple. The most effective method is by pressing it against a fine mesh strainer with the back of a spoon. It will prevent excess moisture that might make your cake soggy!
- Use room temperature ingredients. Allow cream cheese and butter to come to room temperature before mixing. Properly softened ingredients blend more smoothly and create a lump-free cream cheese layer!
- Coat banana slices completely in the reserved pineapple juice immediately after cutting them. This simple trick prevents browning while adding a subtle tropical flavor to the bananas.
- Give your banana split cake at least 4 hours in the refrigerator. Proper chilling time allows the flavors to meld and the layers to set firmly for clean, beautiful slices. If you have the time, overnight chilling is a good idea!
- To slice the cake neatly, use a sharp knife dipped in hot water between each slice. Wipe the blade clean after each cut to maintain the clean layers.
Banana Split Cake
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.
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
Instructions
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 9x13-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
Calories: 375kcalCarbohydrates: 42gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 49mgSodium: 154mgPotassium: 238mgFiber: 2gSugar: 29gVitamin A: 634IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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.
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https://lifeloveandgoodfood.com/banana-split-cake/