6 Easy and Delicious Banana Split Cake Recipes You Must Try

Who doesn’t love the classic flavors of a banana split? Imagine those delicious layers transformed into a decadent cake that combines all your favorite sundae elements without the need for an ice cream scoop. Banana split cake is a delightful no-bake dessert that’s perfect for any occasion, from summer picnics to family gatherings.

Originating from the iconic American ice cream treat, this cake version brings together a graham cracker crust, creamy layers of banana, pineapple, and whipped topping, all crowned with cherries, nuts, and chocolate drizzle. It’s a nostalgic dessert that packs a punch of flavor and texture in every bite. Let’s dive into this easy-to-make, crowd-pleasing recipe that will surely become a favorite in your household.

What is Banana Split Cake?

Banana split cake is a delightful no-bake dessert that brings the classic flavors of a banana split sundae into cake form. With layers of graham cracker crust, sliced bananas, crushed pineapple, whipped topping, and a variety of delectable toppings, it’s a treat that is both nostalgic and mouthwateringly delicious. Perfect for any occasion, from summer picnics to family gatherings, this dessert combines familiar flavors and textures into one easy-to-make cake.

To create this recipe, I start by preparing a simple yet delicious crust made from finely crushed graham crackers, melted butter, and a touch of sugar. This base is pressed firmly into a baking dish to set a solid foundation for the subsequent layers.

Next, I layer fresh, ripe banana slices over the crust. The flavor of these bananas melds perfectly with the other ingredients, giving that distinct banana split taste.

I then spread a layer of crushed pineapple over the bananas (drained to avoid excess moisture). The sweetness and slight tartness of the pineapple complement the richness of the bananas and the graham cracker crust.

A creamy component is crucial, so I prepare a rich layer of whipped topping, which acts as the cake’s “frosting.” It provides a light, fluffy texture that contrasts beautifully with the fruit and crust layers below.

Finally, the toppings—maraschino cherries, chopped nuts, and a generous drizzle of chocolate sauce. These garnishes not only capture the essence of a traditional banana split but also add a delightful crunch and a burst of color, making the cake as appealing visually as it is to the taste buds.

Ingredients

Creating a banana split cake requires a variety of ingredients organized into several layers. Below, I have detailed everything you need for each part of this delicious dessert.

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 1/4 cup granulated sugar

For the Cream Cheese Layer

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (thawed)

• 4-5 ripe bananas (sliced)
• 20 oz can crushed pineapple (drained)
• 12 oz whipped topping (thawed, divided)
• 1/2 cup maraschino cherries (halved)
• 1/2 cup walnuts or pecans (chopped)
• Chocolate syrup for drizzling
• Rainbow sprinkles (optional)

Equipment Needed

To create the perfect banana split cake, gather the following equipment. Having everything ready will ensure a smooth and enjoyable baking experience!

• 9×13-inch Baking Dish: This dish is perfect for creating the various layers of the banana split cake.
• Mixing Bowls: You will need several mixing bowls to prepare different layers. I recommend at least three medium-sized bowls.
• Electric Mixer: Use an electric mixer to blend the cream cheese layer until smooth and creamy.
• Spatula: A spatula is essential for spreading each layer evenly.
• Measuring Cups and Spoons: Accurate measurements are crucial for the success of the recipe. Have a set of measuring cups and spoons on hand.
• Knife: Use a sharp knife to slice the bananas thinly and evenly.
• Can Opener: If you are using canned crushed pineapple, a can opener will be necessary.
• Refrigerator: The dessert needs to chill for several hours or overnight, so make sure you have space in your refrigerator.

These tools will make the process straightforward and ensure your banana split cake turns out perfectly layered and delicious.

Directions

Creating a banana split cake is straightforward, and I’ll guide you through each step. Follow these directions for a delicious, no-bake dessert.

Make the Graham Cracker Crust

1. Crush Graham Crackers: In a mixing bowl, crush 2 cups of graham crackers into fine crumbs using a food processor or by hand.
2. Combine with Butter: Melt 1/2 cup of unsalted butter and mix it with the crumbs until well combined.
3. Press into Pan: Press the crumb mixture evenly into the bottom of a 9×13-inch baking dish, forming a firm crust.

Make the Cream Cheese Layer

1. Mix Cream Cheese: In a large bowl, beat 8 oz of softened cream cheese with 2 cups of powdered sugar using an electric mixer until smooth.
2. Fold in Whipped Topping: Gently fold in 1 cup of Cool Whip (whipped topping) until well combined.
3. Spread Over Crust: Spread the cream cheese mixture evenly over the graham cracker crust using a spatula.

Add Banana Slices and Pineapple

1. Slice Bananas: Slice 4 ripe bananas into thin rounds.
2. Layer Bananas: Arrange the banana slices evenly on top of the cream cheese layer.
3. Drain Pineapple: Drain 20 oz can of crushed pineapple thoroughly.
4. Spread Pineapple: Evenly distribute the crushed pineapple over the banana slices.

Spread Cool Whip

1. Add Whipped Topping: Spread a generous layer of Cool Whip (about 2 cups) over the pineapple layer.
2. Smooth the Surface: Use a spatula to smooth out the Cool Whip, covering the entire surface evenly.

With a Cherry on Top!

1. Add Cherries: Place maraschino cherries (optional) evenly spaced on top of the Cool Whip.
2. Optional Toppings: Sprinkle 1/2 cup of chopped nuts and drizzle chocolate syrup over the top for extra flavor.

1. Cover Dessert: Use plastic wrap or a lid to cover the baking dish.
2. Refrigerate: Chill in the refrigerator for at least 4 hours or overnight to set.

Storage and Make Ahead Directions

To make the most of your delicious banana split cake, proper storage and make-ahead planning are essential. Here’s how you can ensure your dessert stays fresh and tasty:

Storage Instructions

1. Refrigeration: Once assembled, cover the banana split cake tightly with aluminum foil or plastic wrap. Store it in the refrigerator. This will keep the cake fresh and prevent it from absorbing any odors from the fridge.
2. Shelf Life: For the best quality and taste, consume the cake within 3 to 4 days. The bananas might start to brown earlier, but the overall flavor will remain delightful.
3. Avoid Freezing: I do not recommend freezing the banana split cake as the texture of the bananas and pineapple can turn mushy, altering the cake’s overall consistency and quality.
4. Crust and Cream Cheese Layer: You can prepare the graham cracker crust and cream cheese layer up to 2 days in advance. Store them covered in the refrigerator.
5. Fruit Slices: Slice the bananas and pineapple just before assembling the cake to prevent them from browning. If you must prepare them in advance, toss the banana slices lightly with lemon juice to slow down browning.
6. Whipped Topping: Store Cool Whip or freshly whipped cream in the refrigerator until you’re ready to use it. Cover it tightly to prevent it from absorbing any flavors from the fridge.
7. Assembling: Assemble the cake on the day you plan to serve it for the freshest taste. If you must assemble it a day ahead, make sure it’s well-covered and stored in the refrigerator.

By following these storage and make-ahead directions, you’ll ensure your banana split cake is always appetizing and ready to impress.

Variations

Chocolate Lover’s Banana Split Cake

For those who can’t get enough chocolate, add a rich twist to the traditional banana split cake.

Ingredients

• 2 cups of chocolate graham cracker crumbs
• 1/2 cup of melted butter
• 2 cups of chocolate pudding
• 1 cup of semi-sweet chocolate chips
• 2 ripe bananas, sliced
• 1 can of crushed pineapple, drained
• 1 tub of whipped topping
• Maraschino cherries, for garnish
• Nuts, for garnish

Steps

1. Combine chocolate graham cracker crumbs and melted butter in a bowl. Press into a 13×9-inch dish to form the crust.
2. Spread chocolate pudding over the crust.
3. Layer sliced bananas evenly over the pudding.
4. Evenly spread drained crushed pineapple over the bananas.
5. Spoon whipped topping over the pineapple layer and smooth it out.
6. Sprinkle semi-sweet chocolate chips on top.
7. Garnish with maraschino cherries and nuts.
8. Refrigerate for at least 4 hours before serving.

Strawberry Banana Split Cake

Introduce a sweet strawberry flavor for a fresh and fruity twist.

Ingredients

• 2 cups of vanilla wafer crumbs
• 1/2 cup of melted butter
• 2 cups of strawberry pie filling
• 2 ripe bananas, sliced
• 1 can of crushed pineapple, drained
• 1 tub of whipped topping
• Fresh strawberries, sliced for garnish
• Nuts, for garnish

Steps

1. Mix vanilla wafer crumbs with melted butter and press into a 13×9-inch dish to create the crust.
2. Spread strawberry pie filling over the crust.
3. Arrange sliced bananas over the pie filling.
4. Distribute drained crushed pineapple evenly over the banana layer.
5. Add a layer of whipped topping and smooth it out.
6. Garnish with fresh strawberry slices and nuts.
7. Chill in the refrigerator for at least 4 hours before serving.

Peanut Butter Banana Split Cake

For a delicious twist, infuse your banana split cake with creamy peanut butter.

Ingredients

• 2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 1 cup of creamy peanut butter
• 2 ripe bananas, sliced
• 1 can of crushed pineapple, drained
• 1 tub of whipped topping
• Reese’s Pieces or crushed peanuts, for garnish
• Maraschino cherries, for garnish

Steps

1. Combine graham cracker crumbs and melted butter, pressing into a 13×9-inch dish for the crust.
2. Spread creamy peanut butter evenly over the crust.
3. Place banana slices on top of the peanut butter.
4. Add a layer of drained crushed pineapple.
5. Spoon whipped topping over the pineapple layer and smooth it out.
6. Top with Reese’s Pieces or crushed peanuts.
7. Garnish with maraschino cherries.
8. Refrigerate for at least 4 hours before serving.

Tropical Banana Split Cake

Bring a tropical flair to your dessert with a blend of exotic fruits.

Ingredients

• 2 cups of coconut cookies, crushed
• 1/2 cup of melted butter
• 1 cup of mango puree
• 2 ripe bananas, sliced
• 1 cup of fresh diced pineapple
• 1 tub of whipped topping
• Toasted coconut flakes, for garnish
• Pineapple rings, for garnish

1. Mix crushed coconut cookies with melted butter, pressing into a 13×9-inch dish for the crust.
2. Spread mango puree over the crust.
3. Arrange banana slices on top of the mango layer.
4. Evenly distribute diced pineapple over the banana layer.
5. Spoon whipped topping over the pineapple and smooth it out.
6. Garnish with toasted coconut flakes and pineapple rings.
7. Refrigerate for at least 4 hours before serving.

Conclusion

Exploring the world of banana split cakes has been a delicious journey. From the classic no-bake version to unique twists like the Chocolate Lover’s and Tropical variations there’s a recipe for every palate. Whether you’re a fan of rich chocolate or refreshing tropical flavors these recipes offer something special. Don’t be afraid to experiment and make these desserts your own. Each bite promises a delightful blend of textures and flavors that’s sure to impress. Enjoy your banana split cake adventure and happy baking!