Imagine the flavors of a classic banana split sundae transformed into a creamy, indulgent cake—sounds like a dream, right? This banana split cake recipe is your ticket to a nostalgic dessert experience that’s perfect for any occasion. Whether you’re throwing a party or just want to treat your family, this no-bake dessert is sure to become a favorite! Easy to make, and bursting with fresh bananas, pineapples, and a layer of creamy goodness—this cake is all you need to impress your guests.
Banana Split Cake Recipe
Cuisine: AmericanDifficulty: Easy12
servings20
minutes4
hours375
kcalA rich, creamy, and fruity banana split cake that captures the classic flavors of a banana split sundae, with layers of cream, pineapple, bananas, and a chocolate drizzle.
Ingredients
- For the Crust
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
- For the filling
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping (e.g., Cool Whip)
- For the Layers
4 bananas, sliced
1 can (20 oz) crushed pineapple, drained
1 cup strawberries, sliced
1/2 cup chocolate syrup
1/4 cup chopped walnuts (optional)
Whipped cream, maraschino cherries for garnish
Directions
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9×13-inch pan. Chill in the fridge while preparing the filling.
- Prepare the Filling: Beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping.
- Assemble the Cake: Spread the cream cheese mixture over the chilled crust. Layer with sliced bananas and then crushed pineapple.
- Top with sliced strawberries, drizzle with chocolate syrup, and sprinkle with chopped walnuts (if using).
- Chill: Cover and refrigerate for at least 4 hours or overnight for best results.
- Garnish and Serve: Before serving, add dollops of whipped cream and top with maraschino cherries for that classic banana split look.
Notes
- For a firmer crust, bake the graham cracker base at 350°F (175°C) for 8-10 minutes, then let it cool before adding the filling.
- For extra freshness, slice the bananas just before layering to prevent browning.
- The cake can be stored in the fridge for up to 3 days, but it’s best enjoyed within 24 hours for optimal texture.
Tips for perfect Banana Split Cake
- Use ripe bananas that are firm to the touch for the best texture.If you prefer a tangier flavor, add a splash of lemon juice to the cream cheese mixture.
- Customize your banana split cake by adding a drizzle of caramel sauce or swapping the chocolate syrup with hot fudge.
- For a gluten-free version, substitute the graham crackers with gluten-free crumbs.
Recipe Variants
- Chocolate Banana Split Cake: Add 1/4 cup of cocoa powder to the cream cheese mixture for a rich chocolate twist.
- Tropical Banana Split Cake: Replace the strawberries with mango slices and sprinkle with shredded coconut.
- Peanut Butter Banana Split Cake: Swirl in peanut butter into the cream cheese mixture for a nutty kick.
FAQ
Lightly toss the banana slices in a bit of lemon juice before layering to keep them fresh-looking.
Absolutely! Homemade whipped cream will add a richer flavor, just make sure it’s stabilized if you plan to make the cake in advance.
It’s not recommended as the texture of the bananas and whipped topping may change. It’s best served chilled from the fridge.
You can use mascarpone cheese for a milder flavor or a vegan cream cheese for a dairy-free option.
For another nostalgic treat, check out our Easy Blueberry Cobbler Recipe for a fruity dessert that’s just as simple and satisfying!
This banana split cake recipe brings the classic sundae flavors into a show-stopping dessert that’s surprisingly simple to make. Perfect for summer gatherings, potlucks, or simply a sweet family treat—every bite is pure joy. So, grab your ingredients and prepare to impress everyone with this deliciously easy dessert!
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