If you’re a fan of the classic sundae, hold onto your spoon because this No-Bake Banana Split Cake Recipe is going to become your new favorite dessert! It captures all the fun and flavor of a banana split in a luscious, creamy cake form that requires absolutely no oven time. Creamy layers, a buttery graham cracker crust, fresh bananas, sweet pineapple, and a sprinkle of mini chocolate chips combine to create a dessert that’s as delightful to eat as it is to make. Whether you’re serving it up for a family gathering or just craving something special, this recipe is pure comfort with every bite.
Ingredients You’ll Need
The beauty of this No-Bake Banana Split Cake Recipe lies in its simplicity and the way each ingredient plays a vital role in building layers of flavor, texture, and color. These ingredients are easy to find, yet together they transform into a delightfully luscious dessert.
- Graham cracker crumbs: The base of our crust, providing a buttery and slightly crunchy texture that holds everything together perfectly.
- Unsalted butter, melted: Binds the graham cracker crumbs and adds a rich, smooth depth to the crust.
- Cream cheese, softened: Gives the filling its creamy richness and tangy flavor, balancing the sweetness of the other ingredients.
- Powdered sugar: Sweetens the cream cheese filling without any graininess, keeping the texture silky.
- Heavy whipping cream: Whipped to stiff peaks, it adds lightness and fluffy airiness that make the filling simply heavenly.
- Vanilla extract: A touch of warmth and sweetness that brings all the flavors together beautifully.
- Ripe bananas, sliced: The star fruit, fresh and soft, adding natural sweetness and that iconic banana split vibe.
- Crushed pineapple, drained: Adds tropical brightness and juicy texture which perfectly complements the bananas.
- Mini chocolate chips: A delightful burst of chocolate in every bite, reminiscent of the classic sundae toppings.
- Maraschino cherries, chopped (optional): Adds pops of color and a fun, fruity finish; optional but highly recommended for authenticity.
- Whipped cream, for topping: Adds the finishing touch of airy creaminess that elevates the entire dessert.
How to Make No-Bake Banana Split Cake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with the melted butter until fully combined. Press this crumbly mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Pop it into the refrigerator to chill while you get the luscious filling ready. This chilled crust gives a wonderful crisp texture to contrast the smooth layers above.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat together the softened cream cheese and powdered sugar until completely smooth and creamy. This step is crucial to removing any lumps and achieving a dreamy, velvety consistency that’s both tangy and sweet — the perfect base for your cake filling.
Step 3: Whip the Cream
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. This means your cream holds its shape firmly but is still light and fluffy. It’s what lifts the filling into something truly impressive and cloud-like in texture.
Step 4: Fold the Mixtures Together
Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time here! The goal is to combine without deflating the cream. This blending creates a smooth and airy filling that melts in your mouth.
Step 5: Assemble the Cake Layers
Take your chilled graham cracker crust and evenly layer the sliced bananas across it, followed by the crushed pineapple. Then spread the fluffy cream cheese filling slowly on top, making sure every corner is covered to hold the fruits in place. This layering builds that classic banana split experience in cake form.
Step 6: Add the Finishing Touches
Sprinkle mini chocolate chips across the top of the filling, and if you’re using maraschino cherries, scatter them over as well. These little bursts of sweetness and color bring your cake to life, making it almost too pretty to eat.
Step 7: Chill and Set
Refrigerate the cake for at least 4 hours, or better yet, overnight. This chilling step allows the flavors to meld and the cake to set perfectly so you get those beautiful clean slices and an indulgent creamy texture.
How to Serve No-Bake Banana Split Cake Recipe
Garnishes
Before serving, top the cake generously with dollops of whipped cream for a light, creamy finish. You can also add extra sliced bananas, pineapple tidbits, mini chocolate chips, and maraschino cherries for that cheerful visual appeal that feels just like a classic banana split sundae.
Side Dishes
This cake holds its own beautifully, but if you’re looking to round out the dessert experience, consider serving it alongside a simple scoop of vanilla ice cream or a fresh berry salad. The fruit enhances the tropical vibe, and the ice cream adds an extra chill that complements the cake’s creamy texture.
Creative Ways to Present
For a fun twist, try serving this cake in individual glass cups or mason jars layered with the crust, fruit, and filling for personal portions. You can also drizzle warm chocolate or caramel sauce over slices just before serving for an elevated presentation that’s sure to impress all your guests.
Make Ahead and Storage
Storing Leftovers
Wrap the leftovers tightly with plastic wrap or place them in an airtight container and keep refrigerated. The cake will stay fresh and delicious for up to 3 days, allowing you to savor every last bit without losing any of that creamy texture.
Freezing
If you want to save some for later, this cake freezes well for up to 1 month. Be sure to cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving for the best texture.
Reheating
Since this is a no-bake, chilled dessert, reheating is not recommended. Instead, let the cake thaw naturally in the fridge and serve cold to enjoy the ideal cool and creamy consistency.
FAQs
Can I use frozen bananas for this cake?
It’s best to use fresh ripe bananas because frozen ones tend to become mushy and watery when thawed, which can affect the texture of the cake layers.
What can I substitute for graham cracker crumbs?
If you don’t have graham crackers, digestive biscuits or vanilla wafers crushed finely will work well as a substitute crust base.
Is this recipe suitable for vegans?
This particular recipe uses dairy ingredients like cream cheese and heavy cream, so it’s not vegan. However, you could try using dairy-free alternatives to tailor it for a vegan diet.
How long does it take to set properly?
Refrigerating for at least 4 hours is needed, but overnight chilling is ideal for the best flavor integration and firm slices.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free graham cracker crumbs or another gluten-free cookie crumb to keep the crust gluten-free without compromising taste.
Final Thoughts
There’s something so wonderfully nostalgic and indulgent about this No-Bake Banana Split Cake Recipe that it never gets old. It’s breezy to put together, shows off classic flavors with a fresh twist, and makes every occasion just a little sweeter. I can’t wait for you to try it and see how easily it turns everyday moments into celebrations with a spoonful of love and cream. Happy baking and snacking!
Print
No-Bake Banana Split Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Banana Split Cake is a deliciously creamy and fruity dessert featuring a graham cracker crust, layers of ripe bananas, crushed pineapple, and a fluffy cream cheese and whipped cream filling. Topped with mini chocolate chips, optional maraschino cherries, and whipped cream, this easy-to-make cake requires no baking and is perfect for quick, crowd-pleasing treats.
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/2 cup crushed pineapple, drained
- 1/2 cup mini chocolate chips
- 1/4 cup maraschino cherries, chopped (optional)
- Whipped cream, for topping
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. Place it in the refrigerator to chill while preparing the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy with no lumps.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream and vanilla extract using an electric mixer until stiff peaks form, indicating a light and airy texture.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture. Incorporate it carefully to maintain the fluffy texture without deflating the mixture.
- Assemble the layers: Remove the crust from the refrigerator. Layer the sliced bananas evenly over the chilled crust, followed by an even layer of crushed pineapple. Spread the cream cheese and whipped cream filling evenly on top of the fruit layers.
- Add toppings: Sprinkle mini chocolate chips over the creamy filling. If desired, add chopped maraschino cherries for a pop of color and flavor.
- Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight to allow it to set and the flavors to meld.
- Serve: Just before serving, top the cake with fresh whipped cream for an extra touch of indulgence.
Notes
- For best results, use ripe but firm bananas to prevent browning.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- If you prefer a sweeter cake, you can adjust the powdered sugar quantity to taste.
- This cake keeps well covered in the refrigerator for up to 3 days.
- Optional maraschino cherries can be omitted for a less sweet, fresher taste.
