No-bake banana split cake turns the ice cream parlor classic into a make-ahead layered dessert: a buttery graham cracker crust, a fluffy sweet cream cheese layer, sliced bananas, strawberries and crushed pineapple, then whipped topping, chopped nuts and a drizzle of chocolate sauce. It takes 20 minutes to assemble, chills for 2 hours and makes 12 slices.
How to make it: Press the crumb, butter and salt crust into a 9×13 dish and chill it. Beat the cream cheese with sugar and vanilla, fold in half the whipped topping and spread it over the crust. Layer the bananas, strawberries and well-drained pineapple, cover with the rest of the whipped topping, sprinkle with nuts, drizzle with chocolate and chill.
Why You’ll Love It
- No oven: perfect for summer, potlucks and cookouts.
- All the banana split flavors: banana, strawberry, pineapple, chocolate and nuts.
- Make ahead: it needs time in the refrigerator anyway.
- Feeds a crowd: a 9×13 pan makes 12 generous slices.
What Is Banana Split Cake?
Banana split cake is a layered icebox dessert inspired by the classic sundae. Older recipe cards used a filling of butter, powdered sugar and raw eggs; this no-bake recipe replaces it with a sweetened cream cheese and whipped topping layer, so there are no raw eggs at all. The fruit layers and chocolate drizzle bring the banana split flavor, and a cherry on each slice finishes the look.
Ingredient Notes
Crust: 2 cups graham cracker crumbs, 1/3 cup melted butter and 1 teaspoon salt, pressed firmly into the dish.
Cream cheese layer: 16 ounces softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla and 8 ounces of whipped topping.
Fruit: 3 to 4 sliced bananas, 20 ounces of sliced strawberries or raspberries, and 20 ounces of crushed pineapple, drained very well.
Topping: another 8 ounces of whipped topping, 1/2 cup chopped hazelnuts or other nuts, and chocolate sauce.
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Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 tsp salt
For the filling and fruit
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz whipped topping
- 3 to 4 bananas, sliced
- 20 oz strawberries or raspberries, sliced
- 20 oz crushed pineapple, well-drained
For the topping
- 1/2 cup chopped hazelnuts (or any nuts)
- 8 oz whipped topping
- Chocolate sauce, for drizzling
How to Make No-Bake Banana Split Cake
1. Make the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Stir until moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the filling.
2. Make the filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing until combined. Gently fold in 8 oz of whipped topping until light and fluffy.
3. Spread. Spread the cream cheese mixture evenly over the chilled crust.
4. Layer the fruit. Arrange sliced bananas over the cream cheese layer, followed by the sliced strawberries, and then spread the well-drained crushed pineapple over the fruit.
5. Top. Spread the second 8 oz layer of whipped topping over the fruit. Sprinkle chopped hazelnuts over the whipped topping and drizzle generously with chocolate sauce.
6. Chill. Chill the dessert in the refrigerator for at least 2 hours, or overnight, to set the layers. Serve chilled and slice into squares.
Is Whipped Topping Necessary?
No. Frozen whipped topping holds its shape longest in the refrigerator, which is why it’s used here. You can swap in homemade sweetened whipped cream; beat heavy cream with a little powdered sugar to stiff peaks. Homemade cream is softer, so serve the dessert the same day.
Tips for the Best Banana Split Cake
- Drain the pineapple very well. Press it in a strainer; extra juice makes the layers soggy.
- Soften the cream cheese. It beats smooth and folds evenly into the whipped topping.
- Press the crust firmly. A packed crust slices cleanly.
- Cover the bananas. The pineapple and topping layers shield them from air so they brown less.
- Add the drizzle last. Chocolate sauce looks best added just before serving or chilling.
Variations
- Cherries: top each slice with a maraschino cherry.
- Pecans or walnuts: use them in place of hazelnuts.
- Chocolate crust: make the crust with chocolate cookie crumbs.
- Without cream cheese: use vanilla pudding folded with whipped topping.
- Raspberries: use them instead of strawberries.
For another banana dessert, try Banana Pudding Cake, a homemade buttermilk cake topped with vanilla pudding, sliced bananas, and whipped cream.
If you’re ready to bake after this no-bake cake, Banana Bread is a classic made with brown bananas.
Storage
Keep it covered in the refrigerator. It’s best within a day, before the bananas start to darken. It isn’t a good candidate for freezing, because the fruit turns watery when thawed.
What to Serve With It
Serve chilled slices at summer cookouts, potlucks and birthday parties, with extra chocolate sauce and cherries on the side.
More no-bake desserts: strawberry cream cheese icebox cake, no-bake pineapple cream dessert, Oreo dirt cake and no-bake mini egg cheesecake. For more fruit desserts, try pineapple coconut surprise cake or salted caramel banana bread.
Frequently Asked Questions
Is whipped topping necessary for banana split cake?
No. Homemade whipped cream works; serve it the same day.
What are some variations of banana split cake?
Different nuts, a chocolate crust, raspberries or a pudding layer instead of cream cheese.
Can I make banana split cake without cream cheese?
Yes. Fold vanilla pudding into whipped topping for the filling.
Will the bananas turn brown?
They’re covered, so they brown slowly. Serve it within a day.
How do I get clean slices?
Chill it well, then cut with a sharp knife dipped in hot water and wiped between cuts.
Can I use fresh pineapple?
Yes. Chop it finely and drain it well. Canned crushed pineapple is softer and more evenly sweet.
Can I make it ahead?
Yes. Make it the night before and keep it refrigerated.
Final Notes
Drain the pineapple well, press the crust firmly and chill it long enough to set. If you add cherries or a chocolate crust, tell me in the comments how it turned out.
No-Bake Banana Split Cake
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Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1 tsp salt
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz whipped topping Cool Whip
- 3 to 4 bananas sliced
- 20 oz strawberries or raspberries sliced
- 20 oz crushed pineapple well-drained
- 1/2 cup chopped hazelnuts or any nuts of your choice
- 8 oz whipped topping Cool Whip, for topping
- chocolate sauce for drizzling
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Stir until moistened. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing until combined. Gently fold in 8 oz of whipped topping until light and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange sliced bananas over the cream cheese layer, followed by the sliced strawberries, and then spread the well-drained crushed pineapple over the fruit.
- Spread the second 8 oz layer of whipped topping over the fruit. Sprinkle chopped hazelnuts over the whipped topping and drizzle generously with chocolate sauce.
- Chill the dessert in the refrigerator for at least 2 hours, or overnight, to set the layers. Serve chilled and slice into squares.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
