Banana Split Cake
Banana Split Cake is a no bake dessert built on a graham cracker crust and layered with the familiar flavors of a banana split, right down to the cherry on top. Nothing goes into the oven, and the only cooking happens in a small saucepan while the butter melts and the sugar dissolves for the crust.
If you enjoy this one, my Banana Split Pie carries the same idea into a pie plate, and the S’more Sundae Banana Split is another playful banana split inspired dessert worth keeping in your back pocket for the next warm weekend.
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Ok, What is Banana Split Cake?
Picture a banana split and an ice cream cake sharing the same pan. Banana Split Cake is a no bake dessert inspired by cake, banana splits, and ice cream toppings, and it comes together in clear, distinct layers.
The order matters. A graham cracker crust goes in first, then a cream cheese mixture, then bananas, then crushed pineapple, and finally Cool Whip across the top. The finish is maraschino cherries, crushed nuts, and a drizzle of hot fudge sauce.
Because nothing is baked, the cake needs time in the refrigerator, at least a couple of hours, so the layers firm up and slice cleanly. I usually build mine in the morning and forget about it until after dinner, which is exactly the kind of dessert I want on a busy day.
Ingredient Notes
Every layer here has a job, and knowing what each one does makes the whole cake easier to build.
For the graham cracker crust:
- Graham cracker crumbs (2 cups). The base of the whole dessert, or about 14 full size crackers crushed at home.
- Melted butter (1/2 cup). Binds the crumbs and the sugar into a sturdy crust that holds together when you slice.
- Granulated sugar (2 tablespoons). Sweetens the crust and rounds out the graham flavor.
For the cream cheese layer:
- Softened cream cheese (8 oz). Gives the middle layer its rich, smooth, creamy texture.
- Softened butter (1/2 cup). Blends in for extra smoothness and richness.
- Confectioners sugar (2 cups). Sweetens the filling while keeping it smooth and creamy.
- Sea salt (1/8 teaspoon, just a pinch). Balances the sweetness and brings out the flavor of the filling.
For the remaining layers:
- Crushed pineapple (20 oz can, in its own juices). Drain it well, because extra liquid makes the cake soggy.
- Bananas (4). Ripe but firm gives you classic banana split flavor with the best texture.
- Cool Whip (8 oz, thawed). Makes the top layer light, fluffy, and easy to spread over the fruit.
- Peanuts (1 1/2 cups, finely chopped). Add a salty crunch.
- Maraschino cherries (12). The classic banana split finishing touch, with color and sweetness.
- Hot fudge sauce. Optional, drizzled warm over each slice for a rich chocolate finish.
How to Make Banana Split Cake
Full recipe details, including every ingredient and its exact measurement, live in the printable recipe card below. Here is the step by step walkthrough so you can see how the layers come together before you begin.
| Detail | Amount |
|---|---|
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Chill time | 2 hours |
| Total time | 2 hours 25 minutes |
| Servings | 12 squares |
For anyone keeping an eye on numbers, this is the source nutrition per serving, which works out to one square of twelve.
| Nutrient | Per serving |
|---|---|
| Calories | 828 kcal |
| Carbohydrates | 67 g |
| Protein | 21 g |
| Fat | 58 g |
| Saturated fat | 19 g |
| Fiber | 9 g |
| Sugar | 42 g |
| Sodium | 327 mg |
| Cholesterol | 63 mg |
Step 1: Make the Graham Cracker Crust
Add 1/2 cup butter and 2 tablespoons granulated sugar to a small saucepan and cook over medium heat, stirring occasionally, until the butter melts and the sugar dissolves completely. Take the pot off the heat, then stir in 2 cups graham cracker crumbs until everything is combined.
Press the mixture firmly into the bottom of a 9×13 inch baking dish and set it aside. Store bought crumbs work perfectly, or you can pulverize about 14 full size graham crackers in a food processor to get 2 cups. No processor on hand? Crush the crackers in a zip top bag with a mallet or a rolling pin.
Step 2: Make the Cream Cheese Layer
In a mixing bowl, beat 8 ounces softened cream cheese, 1/2 cup softened butter, 2 cups confectioners sugar, and 1/8 teaspoon sea salt with a hand mixer or a stand mixer until fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Spread the mixture evenly over the graham cracker crust.
Step 3: Assemble the Rest of the Layers
Open the 20 ounce can of crushed pineapple and drain it well, reserving the liquid in a small bowl.
Peel and slice the bananas, dropping the slices into the bowl of pineapple juice as you go.
This step is optional, but it helps keep the bananas from browning while you finish the cake.
Step 4: Add Banana Slices + Pineapple over Cream Cheese Mixture
Lift the bananas out of the pineapple juice and discard the liquid. Arrange the banana slices in an even layer over the cream cheese mixture, then spread the drained crushed pineapple evenly over the bananas.
Step 5: Spread Cool Whip
Spread the thawed Cool Whip in an even layer over the pineapple, then sprinkle the finely chopped peanuts over the top. Fresh homemade whipped cream can stand in here, but Cool Whip is more stable and holds up better in this particular cake, which is why it is my recommendation.
Step 6: With a Cherry on Top!
Place a single maraschino cherry over each spot where you plan to cut a slice, so everyone gets a cherry on top.
As an optional final layer, drizzle hot fudge sauce over the whole dessert. In the source recipe it goes on in a diagonal pattern, which looks lovely and takes about ten seconds.
Step 7: Cover + Refrigerate
Cover the pan with plastic wrap and refrigerate for at least 2 hours. Then slice into 12 even squares and serve cold, keeping the cake refrigerated between servings.
Tips for Success
A few small habits make a big difference with this dessert, and they are all easy to build into your routine.
- Soften the cream cheese completely. Fully softened cream cheese blends smoothly with the powdered sugar and keeps the filling free of lumps.
- Compact the crust. Press it firmly with the flat bottom of a measuring cup or a drinking glass so the layer is even and stays together when you slice.
- Blot the bananas dry. A quick pass with a paper towel removes excess moisture and keeps the layers from turning watery.
- Spread gently. An offset spatula lets you spread each layer without dragging through the crust or the fruit underneath.
- Chill long enough. Give the cake enough refrigerator time so the layers firm up and the slices hold their shape.
- Add the finishing toppings near serving time. Nuts and cherries stay fresh and crisp instead of turning soggy when they go on last.
Pro Tip: if you are short on time, build the cake the night before and save the nuts and cherries for the morning. It slices beautifully either way.
What to Serve With Banana Split Cake
This dessert is already creamy, fruity, and rich, so the best pairings are simple ones that echo those flavors without weighing down the table.
- Homemade vanilla ice cream. A scoop on the side makes the whole thing feel even more like the banana split that inspired it.
- Chocolate chip cookie ice cream sandwiches. A fun option for summer gatherings that adds a chewy cookie element to the mix.
- Strawberry shortcake. Fresh strawberries and homemade whipped cream make a lighter, fruit forward choice next to a slice.
- Banana pudding. If you love creamy banana desserts with nostalgic flavor, this is an easy fit.
- Lemon icebox cake. The bright lemon flavor offers a refreshing contrast to the rich cream cheese, banana, and chocolate in the cake.
Storage and Make Ahead Directions
Leftovers can stay right in the pan covered with plastic wrap, or you can cut the cake into squares and tuck them into a lidded airtight container. Either way, keep it refrigerated between servings.
In the refrigerator the cake stays fresh for 3 to 4 days. After roughly 4 days the bananas begin to brown slightly and the pineapple juices make the cake watery, so plan your leftovers accordingly.
To freeze, wrap the cake well and freeze for up to 2 months, then thaw it overnight in the refrigerator before serving. As a make ahead dessert it is hard to beat: assemble the whole cake, store it covered in the fridge 1 to 2 days before you need it, and pull it out when the guests arrive.
Variations
Once you have the base recipe down, there is plenty of room to play. Here are the versions I keep coming back to.
- Chocolate Banana Split Cake. Add a layer of chocolate pudding or spread chocolate sauce over the graham cracker crust.
- Oreo Banana Split Cake. Swap the graham cracker crust for crushed Oreo cookies mixed with melted butter.
- Strawberry Banana Split Cake. Add a layer of sliced strawberries alongside the bananas.
- Peanut Butter Banana Split Cake. Drizzle melted peanut butter or warm peanut butter sauce over the cream cheese layer for a salty sweet twist.
- Pineapple Banana Split Cake. Add a layer of well drained crushed pineapple for the classic banana split flavor combination.
- Chocolate graham cracker crust. Use chocolate graham crackers instead of regular ones for a richer chocolate base.
- Nut Free Banana Split Cake. Skip the chopped nuts and add extra chocolate shavings or sprinkles for crunch and color.
- Mini Banana Split Cakes. Assemble the layers in small individual dessert cups, which is handy for parties and gatherings.
FAQs
How to make banana split cake?
To make banana split cake, start by preparing a graham cracker crust on the stovetop with butter and sugar, then press it into a 9×13 dish. Spread a cream cheese layer over the crust, followed by banana slices dipped in pineapple juice to prevent browning, then drained crushed pineapple. Top with Cool Whip, chopped peanuts, and a maraschino cherry per slice, with optional hot fudge drizzle. Refrigerate for at least 2 hours before slicing into 12 squares.
Can you make banana split cake ahead of time?
Yes, banana split cake can be fully assembled 1 to 2 days before serving. Simply prepare the cake as directed, cover with plastic wrap, and store it in the refrigerator. The layers will set and meld together, making it even easier to slice cleanly when ready to serve. This make-ahead feature makes it perfect for parties and potlucks.
Can you freeze banana split cake?
Banana split cake can be frozen for up to 2 months. Wrap the assembled and chilled cake tightly in plastic wrap and then in foil, or store in an airtight container. Thaw the cake overnight in the refrigerator before serving, though the fruit texture may soften slightly after freezing.
How to keep bananas from browning in banana split cake?
To prevent bananas from browning, slice them directly into the reserved juice from canned crushed pineapple. The acidity and vitamin C in the pineapple juice inhibit oxidation. Remove the banana slices from the juice, pat them dry with a paper towel, then arrange them in a single layer over the cream cheese filling.
Banana Split Cake
- Total Time: 145 min
- Yield: 12 1x
Description
Banana Split Cake Banana Split Cake is a no bake dessert built on a graham cracker crust and layered with the familiar flavors of a banana split, right down to the cherry on top. Nothing goes into the oven, and the only cooking happens in a small saucepan while the butter melts and the sugar dissolves for the crust.
Ingredients
for graham cracker crust-
1/2 cup butter
2 cups graham cracker crumbs, or about 14 full sized crackers, crushed
2 tablespoons granulated sugar
for cream cheese layer-
8 oz cream cheese, softened
1/2 cup butter, softened
2 cups confectioners sugar, powdered
1/8 teaspoon sea salt, just a pinch
for the remaining layers-
20 oz crushed pineapple in its own juices, juice drained
4 bananas
8 oz Cool Whip, thawed
1 1/2 cup peanuts, finely chopped
12 maraschino cherries, rinsed and dried (1 for each slice)
hot fudge sauce, for drizzling
Instructions
for graham cracker crust-
1-Add butter and sugar to a small: Add butter and sugar to a small sauce pot and cook on medium heat to melt butter, stirring occasionally to completely dissolve sugar.
2-Remove from heat, then add graham cracker: Remove from heat, then add graham cracker crumbs, stirring to combine.
3-Press firmly into the bottom of a: Press firmly into the bottom of a 9×13 baking dish. Set aside.
for cream cheese layer-
4-In a mixing bowl, using a hand: In a mixing bowl, using a hand mixer or stand mixer beat the other stick of butter, cream cheese, sugar and salt until fluffy, about 2 minutes… scraping sides of bowl as needed.
5-Spread evenly over top the graham cracker: Spread evenly over top the graham cracker crust.
for the remaining layers-
6-Open can of pineapple and drain well,: Open can of pineapple and drain well, reserving liquid in a small bowl.
7-Peel and slice bananas and as you: Peel and slice bananas and as you slice place in the bowl of pineapple juice.
8-Remove bananas from pineapple juice and discard: Remove bananas from pineapple juice and discard liquid. Place the banana slices in an even layer over the cream cheese mixture.
9-Place the crushed pineapple in an even: Place the crushed pineapple in an even layer over bananas.
10-Next, spread the Cool Whip over the: Next, spread the Cool Whip over the pineapple in an even layer.
11-Sprinkle the chopped peanuts over top the: Sprinkle the chopped peanuts over top the Cool Whip.
12-Place a single cherry over where each: Place a single cherry over where each slice will be cut, so everyone gets a cherry on top!
13-Drizzle with hot fudge sauce in a: Drizzle with hot fudge sauce in a diagonal pattern as last layer (optional).
14-Cover in plastic wrap and refrigerate for: Cover in plastic wrap and refrigerate for at least 2 hours before slicing into 12 even squares and serving cold. Keep refrigerated in between servings.
- Prep Time: 20 min
- Cook Time: 5 min
- Method: stovetop
Nutrition
- Calories: 828 kcal
- Sugar: 42 g
- Sodium: 327 mg
- Fat: 58 g
- Saturated Fat: 19 g
- Carbohydrates: 67 g
- Fiber: 9 g
- Protein: 21 g
- Cholesterol: 63 mg
Keywords: Banana Split Cake