Banana Split Cake Recipe: How to Make A Nostalgic Dessert!

Every time I make this banana split cake recipe, someone asks for the recipe before they even finish their slice. That’s how good it is. A mix of childhood nostalgia and irresistible layers of flavor, this dessert tastes exactly like a banana split sundae in cake form, minus the melty mess and served in beautiful squares. It’s a dessert that feels both retro and refreshing, perfect for potlucks, family celebrations, or backyard barbecues.

I remember having this cake at nearly every summer gathering growing up. It sat proudly among the pies and brownies, and it was always the first to disappear. With no baking required and a lineup of comforting ingredients like bananas, whipped cream, pineapple, and a graham cracker crust, this banana split cake recipe is simple, satisfying, and just downright fun to make.

Whether you’re hosting a casual party or just craving something sweet and fruity, this dessert checks all the boxes. It’s colorful, easy to slice, make-ahead friendly, and always met with wide eyes and second servings.

Why This Banana Split Cake Recipe Always Wins Hearts

This banana split cake recipe brings all the fun of the classic ice cream treat but without the drips and brain freeze. What makes it so special is the contrast of textures and layers, the crunchy crust, the creamy filling, the fresh fruit, and the fluffy whipped topping.

One of the top reasons this recipe works so well is its simplicity. It doesn’t require baking, so it’s beginner-friendly and ideal for warmer months when turning on the oven sounds like a punishment. The crust is made with crushed graham crackers or digestive biscuits, giving a toasty crunch that complements the soft bananas and fluffy whipped cream.

Then there’s the versatility. You can switch up the fruit layers depending on the season or your personal preference. Want it extra tropical? Swap strawberries for mango slices. Avoiding dairy? Use coconut whipped cream and a vegan cream cheese substitute. Want to cut down on sugar? Try sugar-free pudding and skip the drizzle of chocolate syrup on top (or keep it if you’re feeling indulgent).

And let’s not forget the showstopping appeal. When you bring this banana split cake to a party, it always looks impressive with its layers of whipped cream, vibrant fruit, and maraschino cherries peeking out on top. It’s nostalgic, satisfying, and guaranteed to bring joy to the table.

Recipe Card

Banana Split Cake Recipe

Recipe by Soukayna

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

375

kcal

A 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.

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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.

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How to Make This Banana Split Cake Recipe Like a Pro

• 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.
• Chill between layers: Letting the crust and cream cheese layer chill before adding the fruit helps everything set beautifully and prevents the layers from sliding or blending into one another. A little patience here makes a big difference in presentation.
• Use homemade whipped cream when possible: While store-bought whipped topping is a time-saver, freshly whipped cream adds an unbeatable taste and texture. Sweeten it lightly and whip until soft peaks form. It makes the whole dessert feel a bit more luxurious.
• For a gluten-free version, substitute the graham crackers with gluten-free crumbs.

Fun Twists on the Classic Banana Split Cake Recipe

Chocolate Lover’s Banana Split Cake

For those who believe everything is better with chocolate, this twist is a no-brainer. Add a thin layer of chocolate ganache between the cream cheese and fruit layers, or drizzle it on top just before serving. You can even add mini chocolate chips into the crust or sprinkle them over the whipped topping. Chocolate syrup, chocolate curls, or crushed Oreos as a topping? Yes please.

Tropical Banana Split Cake

Transport your tastebuds to an island getaway by adding tropical fruits. Along with the banana and pineapple, toss in diced mango or papaya. Replace the classic graham cracker crust with crushed coconut cookies or shortbread, and top with toasted shredded coconut. The result is a bright and summery dessert that’s refreshing and light.

Gluten-Free Banana Split Cake

To make this banana split cake recipe gluten-free, simply use gluten-free graham crackers or your favorite GF cookies for the crust. Ensure all your ingredients (especially store-bought whipped toppings or cream cheese) are certified gluten-free. The rest of the recipe works exactly the same, and the flavor is still indulgent and satisfying.

Vegan Banana Split Cake

Yes, you can enjoy a vegan version of this dessert without missing out on any flavor. Swap the butter for a plant-based alternative, use vegan cream cheese, and opt for dairy-free whipped topping. There are great coconut milk or almond milk-based options that whip beautifully. For the crust, try using crushed vegan cookies or graham-style crackers.

FAQs

A Sweet Note to Wrap Things Up

This banana split cake recipe brings together everything we love about the original banana split, sweet bananas, tangy pineapple, creamy filling, and all the toppings, into a crowd-pleasing, sliceable dessert. Whether you’re prepping for a summer potluck, a birthday bash, or just craving something indulgent yet easy, this recipe delivers joy in every bite.

For another nostalgic treat, check out our Easy Blueberry Cobbler Recipe for a fruity dessert that’s just as simple and satisfying!