Easy No-Bake Banana Split Cake
By: Laura Reefer
Southern Style Banana Split Cake
One of my favorite no-bake desserts growing up and even today is my Momma’s Banana Split Cake. As a kid, Momma would make this dessert on occasion, and when she did, it was such a treat. I started making this for my family, and you can bet it doesn’t last long with its buttery graham cracker crust topped with all the familiar flavors of a banana split, including the cherry on top!
July in the south is hot! This year, especially, it has been consistently hitting three digits. When it’s this hot, the last thing you want to do is turn on the hot oven. This banana split cake has a way of cooling you down, satisfying that sweet tooth, and will be devoured by everyone. It’s a great dessert for cookouts or gatherings as long as you can keep it refrigerated before serving.
Buttery Goodness
It’s got the buttery graham cracker crust, a creamy whipped layer, fresh bananas, tangy pineapple, sweet strawberries, more whipped cream, and then the toppings that seal the deal: chocolate drizzle, crushed nuts, and classic bright red cherries. It’s not just these ingredients, but it’s the way they come together. In my picture, I do not have the chocolate syrup on top only because I didn’t have any on that particular day. The chocolate drizzing makes an already perfect dish exceptional.
Like many no-bake cakes, a great foundation starts with an exceptional graham cracker crust. This crucial base sets the stage for the delightful layers. To make the graham cracker crust base, you will need just a few things.
- Graham Cracker crumbs
- Butter
- Sugar
I have never used the pre-made graham cracker pie shells, but I suppose it would be good.
What you Will Need
- 9×13-inch pan
- Mixing bowls
- Food processor for grinding the graham cracker crumbs
- Measuring cups
Recipe
Ingredients
Let me break it down nice and easy. Everything here is simple, and you might already have most of it in your kitchen.
Tips and Variations
- Make it ahead: This dessert gets better as it chills. The layers meld together, and it cuts cleaner the longer it sits.
- Make it nut-free: Skip the nuts if you’re serving guests with allergies.
- Add a twist: Try mini chocolate chips, crushed cookies, or even a strawberry glaze on top.
- Serving tip: For the cleanest slices, use a sharp knife dipped in hot water. Wipe it between cuts.
Banana Split Cake (No-Bake)
Ingredients
Equipment
Method
- Start with the graham cracker crust. Use a food processor, grind 2 cups of graham cracker to make crumbs.
- Next, in a medium bowl, mix together the crumbs, sugar, and melted butter until it looks like wet sand.
- Press it evenly into a 9×13-inch pan. You can use the back of a measuring cup or glass to pack down the mixture to the pan. Put it in the fridge to cool while you move on to prepping the next layer.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in one container of whipped topping until it’s nice and fluffy.
- Spread this over the chilled crust.
- Start with the Banana layer: Peel and slice your bananas into thin rounds. Lay them in a single layer over the cream mixture. If you’re making this a few hours ahead, you can lightly brush the banana slices with lemon juice or pineapple juice to keep them from browning.
- Pineapple layer: Make sure your pineapple is drained really well—press it with a spoon in a strainer if needed. Sprinkle it over the banana layer.
- Strawberry layer: Add a layer of sliced strawberries on top of the pineapple. You can arrange them neatly or scatter them around—it all tastes the same in the end.
- Optional: For an added surprise place a few Maraschino cherries over the strawberry layer. Save some for the topping.
- Now spread the second (8 oz) container of whipped topping over the whole thing. This seals in the fruit and gives it that beautiful “frosted” look.
- Add toppings; Maraschino cherries, walnuts or pecans, drizzling chocolate syrup.
- Chill for at least 4 hours, or overnight if you can wait that long.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage
If you have any leftovers, cover the dish tightly with plastic wrap or foil and store in the refrigerator. It will stay good for 3-4 days. The bananas may darken a bit by then, but it’s still good. You can assemble the cake up to the day ahead, just wait to add the final toppings until closer to the serving time.
Final Thoughts
Whenever we have a gathering, I like to prepare this dessert. People of all ages love this dessert, especially the kids. It’s a simple dessert to prepare and will bring smiles to faces with every bite. Let’s be honest, when it hot outside, whenever you don’t have to bake something, it’s a winner in my book.
