If you’re on the hunt for a show-stopping dessert that’s as easy as it is irresistible, you can’t go wrong with this No-Bake Banana Split Cake. Brimming with layers of creamy filling, sweet fruit, and a delightful crunch, this treat channels all the nostalgic fun of a banana split right into a sliceable cake—no oven required. Whether you’re hosting a summer barbecue or planning a casual family night, this colorful layered dessert is guaranteed to bring smiles to everyone at the table.
Ingredients You’ll Need
The beauty of a No-Bake Banana Split Cake is how every layer comes together with just a handful of pantry and fridge staples. Each ingredient has a starring role—whether it’s adding creamy richness, fruity freshness, or a fun pop of color and crunch.
- Graham cracker crumbs: Form the buttery, crunchy base of your cake and give that classic dessert vibe.
- Unsalted butter (melted): Holds the crust together and brings out a toasty, rich flavor.
- Granulated sugar: Sweetens the crust and ensures it doesn’t taste bland.
- Cream cheese (softened): Adds luscious creaminess to the filling, helping it hold its shape.
- Powdered sugar: Mixes perfectly into the cream cheese layer for just the right sweetness.
- Whipped topping (thawed): Gives an airy lift to the filling and a soft finish on top.
- Ripe bananas (sliced): Essential for that signature banana split flavor and creamy texture.
- Crushed pineapple (drained): Adds juicy bursts of tang—just be sure to drain well for the perfect balance.
- Fresh strawberries (sliced): Brings a pop of color and bright, tart sweetness to each bite.
- Chocolate syrup: Drizzled on top for a rich, classic touch—no banana split is complete without it!
- Chopped walnuts or pecans: Sprinkle on some crunch and that nostalgic sundae finish.
- Maraschino cherries: The ultimate playful topper—no slice is complete without one!
How to Make No-Bake Banana Split Cake
Step 1: Build the Graham Cracker Crust
Start by mixing together your graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the mixture resembles wet sand. Then, press it firmly and evenly into the bottom of a 9×13-inch baking dish to form a sturdy, flavorful foundation for all those incredible layers to come. Give the crust a good press—it should hold together when you touch it.
Step 2: Whip Up the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy. Next, gently fold in half of your whipped topping—this helps create a luscious, mousse-like filling. Spread this creamy layer over the graham crust, covering every corner for maximum deliciousness in every slice.
Step 3: Layer on the Fruit
Arrange the sliced bananas evenly right over your cream cheese layer. Follow with the well-drained crushed pineapple (this step is crucial to keep the crust from getting soggy). Lastly, scatter the fresh strawberries on top—try to distribute them evenly for vibrant color and flavor in every bite.
Step 4: Add the Whipped Top and Chocolate Syrup
Spread the remaining whipped topping gently over your layers of fruit. Don’t worry if a little strawberry peeks through—it all adds to the charm! Then, with a generous hand, drizzle chocolate syrup across the top, in zig-zags or swirls for visual flair.
Step 5: Finish with Nuts and Cherries
Sprinkle your chopped walnuts or pecans over the chocolate-drizzled topping, adding that traditional sundae crunch. Place maraschino cherries on top—one per slice is a classic move. Cover your masterpiece, then pop it in the fridge for at least 4 hours or overnight, letting the flavors meld and the cake set to sliceable perfection.
How to Serve No-Bake Banana Split Cake
Garnishes
The best part about the No-Bake Banana Split Cake is dressing it up! Right before serving, a cloud of extra whipped cream, a sprinkle of chocolate curls, or a little dusting of colorful sprinkles can really take it over the top. Don’t forget a cherry on each slice—it’s not just tradition, it’s pure fun!
Side Dishes
This sweet, fruity cake shines alongside light, refreshing accompaniments. Pair it with a platter of fresh summer berries or a scoop of simple vanilla ice cream if you’re feeling extra decadent. For an afternoon treat, serve with a tall glass of iced coffee or lemonade to round out that classic soda fountain vibe.
Creative Ways to Present
If you’re celebrating or serving at a party, try slicing the cake into small squares and arranging them on a tiered dessert tray for a cheerful, easy-to-grab treat. Or, assemble mini versions in mason jars or cups for individual servings—everyone loves their own little dessert. This No-Bake Banana Split Cake is as fun to show off as it is delicious to eat!
Make Ahead and Storage
Storing Leftovers
Cover any leftover No-Bake Banana Split Cake tightly with plastic wrap or a fitted lid, and store it in the refrigerator. It’ll stay fresh and delicious for up to 3 days, though the bananas may darken a little—don’t worry, the flavor’s still wonderful!
Freezing
Want to save some for later? You can freeze the cake, preferably before adding the fresh fruit and final garnishes. Wrap it well, freeze for up to one month, then thaw in the fridge before serving. Note that the texture of bananas and strawberries may soften a bit once frozen and thawed.
Reheating
Since this is a no-bake, chilled dessert, there’s no need to reheat. Simply enjoy it straight from the fridge! If it’s been in the freezer, allow it to thaw in the refrigerator until soft enough to slice.
FAQs
Can I use homemade whipped cream instead of store-bought whipped topping?
Absolutely! Homemade whipped cream works beautifully in this recipe. Just whip about 2 cups of heavy cream with 2 tablespoons of sugar until soft peaks form, and swap it in anywhere the recipe calls for whipped topping.
How do I keep the bananas from turning brown?
To help keep the bananas looking fresh, slice them just before assembling the cake, and make sure they’re well-covered by the other layers and whipped topping. A squeeze of lemon juice on the slices can also help slow browning.
Is this No-Bake Banana Split Cake gluten-free?
If you use gluten-free graham crackers for the crust, the entire dessert can be made gluten-free! Double check your chocolate syrup and other packaged ingredients to ensure they’re gluten-free as well.
Can I make this dessert nut-free?
Definitely! Simply omit the chopped walnuts or pecans from the top. The cake will still have plenty of flavor and texture thanks to the graham cracker crust and all that wonderful fruit.
How far ahead can I make this No-Bake Banana Split Cake?
This cake is perfect for making ahead! Prepare it up to 24 hours before you plan to serve. Letting it chill overnight actually improves the texture and really lets the flavors pop.
Final Thoughts
Nothing brings out the joy of summer and family gatherings quite like digging into a big pan of No-Bake Banana Split Cake. It’s easy, festive, and guaranteed to delight everyone who grabs a fork. Give it a try—you might just find a new favorite tradition!
Print
No-Bake Banana Split Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of a No-Bake Banana Split Cake – a heavenly layered dessert that combines graham crackers, creamy fillings, fresh fruits, and chocolate syrup for a treat that’s perfect for any occasion.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 (8 oz) container whipped topping, thawed
Fruit Layer:
- 4 ripe bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 pint fresh strawberries, sliced
Toppings:
- 1 (11 oz) can chocolate syrup
- 1/2 cup chopped walnuts or pecans
- Maraschino cherries for topping
Instructions
- Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9×13-inch baking dish to form the crust.
- Cream Cheese Layer: Beat softened cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and spread evenly over the crust.
- Fruit Layer: Layer sliced bananas, drained crushed pineapple, and sliced strawberries over the cream cheese layer.
- Toppings: Spread remaining whipped topping over the fruit layers. Drizzle chocolate syrup generously, sprinkle with nuts, and top with cherries.
- Cover and refrigerate for at least 4 hours before serving.
Notes
- You can substitute whipped topping with homemade whipped cream.
- Ensure pineapple is well-drained to avoid a soggy crust.
- For a nut-free option, omit the nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
