Name: No-Bake Banana Split Cake
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 1/2 cups heavy whipping cream; 1 teaspoon vanilla extract; 2 ripe bananas, sliced; 1/2 cup crushed pineapple, drained; 1/2 cup mini chocolate chips; 1/4 cup maraschino cherries, chopped (optional); Whipped cream, for topping

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A delicious twist on the classic dessert that requires zero baking! This No-Bake Banana Split Cake transforms the iconic ice cream sundae into a luscious layered treat that's perfect for warm weather gatherings, potlucks, or anytime you need an impressive dessert without turning on the oven.

Why You'll Love This Recipe

This No-Bake Banana Split Cake captures all the flavors of a traditional banana split in a convenient, sliceable form. The buttery graham cracker crust provides the perfect foundation for layers of creamy filling, fresh bananas, and fruity toppings. It's incredibly simple to prepare, making it ideal for novice bakers or when you need a quick dessert solution. The make-ahead quality means you can prepare it the day before serving, allowing the flavors to meld beautifully overnight. With its combination of creamy, fruity, and chocolatey elements, this dessert is guaranteed to please crowds of all ages.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs form the foundation of this no-bake dessert, creating a sweet, slightly honey-flavored crust that holds everything together. You can purchase pre-made crumbs or crush whole graham crackers in a food processor.

Unsalted butter binds the crust together and adds rich flavor. Make sure it's fully melted to ensure even distribution throughout the crumb mixture.

Cream cheese provides the tangy backbone of the filling. Allow it to come to room temperature before mixing for the smoothest result and to prevent lumps in your filling.

Powdered sugar sweetens the cream cheese layer while maintaining a silky texture. Its fine consistency dissolves completely, avoiding any grittiness in the finished dessert.

Heavy whipping cream gives the filling its light, airy texture. Whip it until stiff peaks form for the most stable and fluffy result.

Vanilla extract enhances all the flavors in the dessert with its warm, aromatic notes. Pure vanilla extract offers the best flavor, but imitation works too.

Bananas bring the signature flavor that makes this truly a banana split cake. Choose ripe but still firm bananas for the best texture and sweetness.

Crushed pineapple adds tropical tanginess and authentic banana split flavor. Be sure to drain it well to prevent excess moisture from making your cake soggy.

Mini chocolate chips contribute that essential chocolate component of a classic banana split while providing little bursts of texture throughout each bite.

Maraschino cherries add a pop of color and the quintessential banana split finishing touch. Their sweet flavor complements the other components perfectly.

Directions

In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9x13-inch baking dish to form the crust. Chill in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Layer the sliced bananas over the chilled graham cracker crust, followed by the pineapple, then spread the cream cheese filling evenly over the top.
Sprinkle mini chocolate chips over the filling and add chopped maraschino cherries if using.
Refrigerate for at least 4 hours or overnight for best results. Top with whipped cream before serving.

Servings and Timing

This No-Bake Banana Split Cake serves 12 people, making it perfect for family gatherings or small parties. Each serving contains approximately 320 calories.

Preparation time is minimal at just 15 minutes, with zero cooking time since it's completely no-bake. However, you'll need to factor in at least 4 hours of chilling time (overnight is preferable) for the cake to set properly and for the flavors to develop fully. The total active time is 15 minutes, plus the chilling period.

Variations

Chocolate Lover's Version: Add a layer of chocolate ganache on top of the graham cracker crust before adding the bananas. Use chocolate graham crackers for the crust for even more chocolate flavor.

Strawberry Banana Split: Replace the pineapple with sliced fresh strawberries for a different fruity twist.

Nutty Delight: Sprinkle chopped peanuts or walnuts on top to add crunch and that classic banana split texture.

Caramel Drizzle: Add a layer of caramel sauce between the banana and cream cheese layers, or drizzle some on top before serving.

Tropical Version: Include sliced kiwi and mango along with the bananas and pineapple for an exotic fruit medley.

Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust to accommodate those with gluten sensitivities.

Dairy-Free Adaptation: Substitute plant-based cream cheese, coconut whipped cream, and dairy-free butter for those avoiding dairy products.

Storage/Reheating

This No-Bake Banana Split Cake is best stored covered in the refrigerator. Due to the fresh bananas and dairy components, it will keep well for up to 3 days. After that, the bananas may begin to brown and the texture might deteriorate.

For the best freshness, cover the cake tightly with plastic wrap or store in an airtight container to prevent it from absorbing other flavors from the refrigerator.

Freezing is not recommended for this dessert as the texture of the bananas and cream cheese filling will change significantly upon thawing, resulting in excess moisture and a less appealing consistency.

This dessert does not require reheating and should be served chilled directly from the refrigerator. If you prefer a slightly softer texture, you can allow it to sit at room temperature for about 10-15 minutes before serving.

FAQs

Can I make this No-Bake Banana Split Cake ahead of time?

Yes, this dessert is perfect for making ahead. In fact, it benefits from chilling overnight, which allows the flavors to meld together beautifully. Prepare it up to 24 hours before serving for the best results.

How can I prevent the bananas from turning brown?

To help prevent oxidation, you can brush the banana slices with a little lemon juice before adding them to the cake. Additionally, making sure they're completely covered by the pineapple and cream cheese mixture will help protect them from air exposure.

Can I use frozen whipped topping instead of whipping my own cream?

Absolutely! You can substitute about 3 cups of thawed frozen whipped topping for the heavy cream and vanilla in this recipe. This can be a time-saving alternative with similar results.

What if I don't have graham crackers available?

Vanilla wafers, digestive biscuits, or any plain cookie can be crushed and used as a substitute for graham crackers in the crust. Just ensure they're finely crushed and combined well with the melted butter.

Is there a way to make this dessert lighter in calories?

Yes, you can use reduced-fat cream cheese, substitute part of the cream cheese with Greek yogurt, and use a light whipped topping. You can also reduce the amount of sugar slightly, though this may affect the overall texture and flavor.

Can I add other fruits to this cake?

Certainly! This recipe is versatile and works well with additional fruits like strawberries, blueberries, or peaches. Just make sure any fruit you add isn't too watery, or drain it well before adding.

Why isn't my cream cheese filling setting properly?

If your filling isn't setting, it might be because the cream wasn't whipped to stiff peaks before folding it into the cream cheese mixture. Additionally, ensure you're allowing enough chilling time for the dessert to set completely.

Can I make this in a different sized pan?

Yes, you can adapt this recipe for different pan sizes. For a thicker cake, use a 9x9-inch square pan. If using a smaller pan, you might have some filling left over. Adjust the chilling time accordingly as thicker layers may require longer to set properly.

How do I know when the heavy cream is whipped to "stiff peaks"?

When you lift your beater out of the whipped cream, the peaks that form should stand up straight without folding over at the tips. The cream should be thick and hold its shape firmly, but be careful not to over-whip, as it can turn buttery.

Conclusion

This No-Bake Banana Split Cake brilliantly reimagines the classic ice cream parlor favorite in a format that's perfect for serving a crowd. With its creamy layers, fresh fruit, and touches of chocolate, it captures all the beloved elements of a traditional banana split in each slice. The no-bake preparation makes it an ideal choice for summer gatherings when you'd rather not heat up the kitchen, while its make-ahead nature reduces day-of stress when entertaining.

What makes this dessert truly special is its versatility—it can be easily adapted to suit different tastes and dietary needs while maintaining its delightful banana split essence. Whether you're planning a family celebration, a potluck contribution, or simply want to treat yourself to something special without much fuss, this No-Bake Banana Split Cake delivers impressive results with minimal effort. Give it a try next time you're craving something sweet, creamy, and utterly satisfying!