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 9x13 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.

Classic No Bake Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 2 h 20 min
Cook time: 5 min
Total time: 2 h 25 min
Yield: 12
Ingredients: 1/2 cup butter; 2 cups graham cracker crumbs, or about 14 full sized crackers, crushed; 2 tablespoons granulated sugar; 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups confectioners sugar, powdered; 1/8 teaspoon sea salt, just a pinch; 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

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

Scale

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