Banana Split Cake (No Bake)
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This No-Bake Banana Split Cake is a perfect summer dessert featuring creamy layers, fresh fruit, and a buttery graham cracker crust. It’s incredibly easy to make and perfect for any occasion.
My No-Bake Banana Split Cake is a dreamy, creamy dessert that’s perfect for any occasion. With layers of graham cracker crust, luscious cream cheese filling, and fresh bananas, pineapple, and strawberries, it’s a delightful treat that comes together effortlessly. Top it off with whipped cream and a drizzle of chocolate syrup, and you have a show-stopping dessert without ever turning on the oven.
Before You Begin
- Choose Ripe Bananas: Use ripe bananas for the best flavor and sweetness. They should have plenty of brown spots for maximum sweetness.
- Properly Drain Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture, which can make the crust soggy.
- Soften Cream Cheese: Bring the cream cheese to room temperature before mixing to achieve a smooth and creamy filling.
- Chill for Best Results: Allow the cake to chill for at least 4 hours, or overnight, to let the layers set and the flavors meld together perfectly.
- Use Cold Heavy Cream: When whipping the heavy cream, make sure it’s very cold. This helps it whip up faster and hold its shape better.
- Customize the Toppings: Feel free to add your favorite toppings like nuts, chocolate chips, or a drizzle of caramel sauce for an extra indulgent treat.
- Graham Cracker Crumbs: I like to use these for a sweet and crunchy base. You can substitute with crushed digestive biscuits or vanilla wafers.
- Unsalted Butter: I prefer using melted butter to bind the graham cracker crumbs together and add richness. You can use melted coconut oil as a substitute.
- Cream Cheese: I like using softened Philadelphia cream cheese for a smooth, creamy filling with a slight tang. You can use mascarpone cheese as a substitute.
- Granulated Sugar: A little sugar to sweeten the filling. Substitute with powdered sugar for a smoother texture.
- Vanilla Extract: You’ll need a bit of good vanilla extract for a lovely, aromatic flavor.
- Heavy Cream: To add lightness and volume to the filling. Keep it cold for best results. You can use whipped topping as a substitute.
- Bananas: I like to use ripe bananas for natural sweetness and classic banana split flavor.
- Crushed Pineapple: For a sweet and tangy layer. Make sure to drain well to prevent sogginess. Substitute with finely chopped fresh pineapple.
- Strawberries: I prefer using sliced strawberries for a fresh, fruity flavor and vibrant color. You can use raspberries or blueberries as a substitute.
- Whipped Cream: You can use whipped topping as a substitute.
- Chopped Walnuts or Pecans: I like to add these for a crunchy texture and nutty flavor. Substitute with almonds or hazelnuts.
- Chocolate Syrup: Drizzle this on top for a rich, chocolatey finish. Use caramel syrup or melted chocolate as a substitute.
- Maraschino Cherries: I prefer using these as a classic garnish that adds a pop of color and sweetness. Use fresh cherries if preferred.
Mix 2 cups of graham cracker crumbs with ½ cup of melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the filling. Tip: Chilling the crust helps it firm up, making it easier to spread the filling.
In a large bowl, beat 8 ounces of softened cream cheese with ¼ cup of granulated sugar and 2 teaspoons of vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped heavy cream until well incorporated. Spread the cream cheese mixture evenly over the chilled crust. Return the dish to the refrigerator while you prepare the fruit.
Arrange 3 sliced bananas in a single layer over the cream cheese filling. Evenly spread 1 cup of drained, crushed pineapple over the bananas. Add a layer of 1 cup of sliced strawberries on top of the pineapple. Tip: Draining the pineapple well prevents the fruit layer from becoming too watery.
Spread 2 cups of whipped cream over the fruit layers. Sprinkle ¼ cup of chopped walnuts or pecans over the whipped cream. Drizzle with chocolate syrup and garnish with maraschino cherries spaced evenly across the top. Tip: Adding the toppings evenly ensures every slice has a bit of each delicious component.
Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together. Serve chilled, cut into squares. Tip: Chilling the cake helps the layers set firmly, making it easier to slice and serve.
Frequently Asked Questions
Can I make this Banana Split Cake ahead of time?
Yes, you can make this Banana Split Cake a day in advance. This actually allows the flavors to meld together even better. Just keep it covered and stored in the refrigerator until you’re ready to serve.
Can I use different fruits in this recipe?
Absolutely! Feel free to substitute or add other fruits such as raspberries, blueberries, or even mango slices. Just make sure to drain any canned fruit well to avoid excess moisture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake will stay fresh and delicious during this time.
Can I freeze Banana Split Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 1 month.
How do I thaw frozen Banana Split Cake?
To thaw, transfer the cake from the freezer to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the cake’s texture.
More Delicious Summer Desserts
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Banana Split Cake (No Bake)
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
For the Filling:
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream (whipped)
For the Fruit Layer:
- 3 bananas (sliced)
- 1 cup pineapple (crushed, drained)
- 1 cup strawberries (sliced)
For the Topping:
- 2 cups whipped cream
- ¼ cup walnuts (or pecans, chopped)
- chocolate syrup (for drizzling)
- maraschino cherries (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Prepare the Crust:
- Mix the graham cracker crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the filling.
Make the Cream Cheese Filling:
- In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until well incorporated.
- Spread the cream cheese mixture over the chilled crust in an even layer. Return to the refrigerator to chill while preparing the fruit.
Layer the Fruit:
- Arrange the sliced bananas in a single layer over the cream cheese filling.
- Evenly spread the crushed pineapple over the bananas.
- Add a layer of sliced strawberries on top of the pineapple.
Add the Topping:
- Spread the whipped cream over the fruit layers.
- Sprinkle the chopped nuts over the whipped cream. Drizzle with chocolate syrup.
- Garnish with maraschino cherries spaced evenly across the top.
Chill:
- Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld together.
- Serve chilled, cut into squares.
Equipment
Notes
- Use ripe bananas for the best flavor and sweetness.
- Drain the crushed pineapple well to prevent the crust from becoming soggy.
- Chill the cake for at least 4 hours to allow the layers to set properly.
- Substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits if desired.
- You can add other fruits like raspberries or blueberries for a different twist.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
