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Irresistible No-Bake Banana Split Cake Recipe – A layered dessert with a graham cracker crust, creamy banana and chocolate filling, fluffy whipped topping, fresh banana slices, maraschino cherries, crunchy chopped nuts, and a drizzle of chocolate syrup. A perfect twist on the classic banana split dessert!

Easy Banana Split Cake Recipe

5 from 1 vote
A no-bake dessert that transforms the classic banana split into a delicious layered cake with graham cracker crust, cream cheese filling, fresh fruits, and traditional banana split toppings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 13
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

the Crust:
  • 2½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
the Filling:
  • 2 8 oz packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 8 oz container whipped topping
  • 4 ripe bananas sliced
  • 1 20 oz can crushed pineapple, well-drained
  • 1 16 oz container strawberries, sliced
  • ½ cup maraschino cherries halved
  • ½ cup chopped walnuts or pecans
  • Chocolate syrup for drizzling

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Fine mesh strainer for draining pineapple

Method
 

Make the Crust:
  1. Combine graham cracker crumbs, melted butter, and sugar
  2. Press firmly into 9x13 inch baking dish
  3. Refrigerate while preparing filling
Prepare the Filling:
  1. Beat cream cheese and powdered sugar until smooth
  2. Fold in half of the whipped topping
  3. Spread over chilled crust
Layer the Fruits:
  1. Arrange banana slices over cream cheese layer
  2. Spread drained crushed pineapple evenly
  3. Add layer of sliced strawberries
Add Toppings:
  1. Spread remaining whipped topping
  2. Sprinkle with nuts
  3. Arrange cherries on top
  4. Drizzle with chocolate syrup
Chill:
  1. Refrigerate minimum 4 hours or overnight

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 280mgPotassium: 280mgFiber: 2gSugar: 35gVitamin A: 450IUVitamin C: 25mgCalcium: 80mgIron: 1.2mg

Notes

  • Drain pineapple very well to prevent soggy cake
  • Toss banana slices in lemon juice to prevent browning
  • Best served within 48 hours
  • Keep refrigerated
  • Not suitable for freezing

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