Banana Split Cake

Name: Banana Split Cake
Prep time: 30 min
Total time: 120 min
Ingredients: 2 cups graham cracker crumbs ((14 full sheets or 1 1/2 packages)); 1/4 cup granulated sugar; 1/2 cup salted butter (melted); 2 (8-ounce) packages cream cheese; 1 1/2 cups (180 g) powdered sugar; 3-4 bananas (peeled and sliced); 1 (20-ounce) can crushed pineapple (drained); 1 pound strawberries (sliced); 1 (12-ounce) jar maraschino cherries (drained); 6 ounces chopped pecans, peanuts, or walnuts; Chocolate sauce; Rainbow sprinkles ((optional)); 2 cups heavy cream; 1/2 cup powdered sugar; 2 teaspoons pure vanilla extract

This vintage Banana Split Cake is the ultimate no-bake dessert that layers all the best things about a classic banana split into one creamy, crunchy, fruity treat. With a buttery graham cracker crust, fresh bananas, crushed pineapple, whipped cream, and plenty of chocolate sauce and cherries on top, this dessert is a total showstopper for summer parties and family gatherings.

A slice of banana split dessert on a white plate.

This recipe reminds me of the family reunions and summer potlucks of my childhood. It’s got that creamy filling, fresh fruit, and whipped topping, all piled into a graham cracker crust that holds everything together. While not technically an icebox cake, it’s chilled and layered like one, giving you the same cold, sliceable satisfaction with a traditional banana split flavor. It basically has all the nostalgic charm of grandma’s old recipes but skips the raw eggs and fussy steps.

Perfect for birthdays, potlucks, or just a hot day when you’re craving something sweet without turning on the oven, this dessert is simple to make and even easier to devour. Plus, it keeps well for 2-3 days in the fridge, so it’s a great make-ahead option for easy entertaining.

For more easy dessert recipes that are perfect for hot summer days, be sure to check out my Fresh Peach Dessert, Chocolate Peppermint Lasagna, Strawberry Tiramisu, Oreo Dessert, and Strawberry Pretzel Salad.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Graham Cracker Crumbs – Create the buttery crust base that holds everything together; chocolate wafers can be used for a twist.
Granulated Sugar – Adds just enough sweetness to the crust to balance the tangy filling.
Salted Butter – Helps bind the graham cracker crumbs and gives the crust its rich, buttery flavor.
Cream Cheese – Forms the creamy, tangy base of the filling; make sure it’s softened for smooth blending.
Powdered Sugar – Sweetens the filling and the whipped cream layer without adding graininess.
Bananas – Use perfectly ripe bananas for natural sweetness and that classic banana split flavor.
Crushed Pineapple – Adds juicy texture and tropical flavor; be sure to drain well to avoid a soggy dessert.
Strawberries – Fresh, sliced strawberries bring brightness and a pop of color to the layers.
Heavy Cream – Whipped into stiff peaks to make a light, fluffy topping; store-bought whipped topping is a convenient substitute.
Pure Vanilla Extract – Enhances the flavor of the whipped cream and ties everything together.
Maraschino Cherries – A must-have for that final touch; save a few to garnish each slice.
Chopped Pecans – Add crunch and contrast to the soft layers; go with your favorite.
Chocolate Sauce – Drizzled over the top for that signature banana split finish; hot fudge sauce or chocolate ganache also work.

Ingredients for making banana split cake.

How to Make No-Bake Banana Split Dessert

Prepare crust. In a food processor (affiliate link), blend graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand. This buttery graham cracker crust gives the banana split cake a sturdy, flavorful base.
Press and chill crust. Firmly press the crust mixture into a 9×13-inch baking dish, making sure it’s evenly packed. Freeze for 30 minutes to help it set up nice and firm.

PRO TIP: Don’t skip freezing the crust for 30 minutes. It helps it firm up so the graham cracker crumbs don’t slide everywhere while you try to spread the cream cheese frosting layer. You could also bake it for 10 minutes at 375°F to set the crust then let it cool, but then it’s not really a no-bake cake, is it?

Finely crushed graham cracker crumbs in a food processor with melted butter and sugar.

A graham cracker crust pressed into a 9x13-inch baking dish.

Make cream cheese filling. In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth, creamy, and fluffy. This pudding-like layer adds that perfect creamy dessert texture.
Spread filling. Gently spread the cream cheese mixture over the chilled crust, smoothing it out all the way to the edges so the layers hold together.

Cream cheese and powdered sugar mixed together in a bowl to make frosting.

A layer of cream cheese frosting in a 9x13-inch baking dish.

Prep bananas. Slice ripe bananas into rounds, then dip them in reserved pineapple juice to keep them from browning and to add a little extra tropical flavor.
Add banana layer. Arrange the banana slices in an even layer over the cream cheese filling.

Stirring sliced bananas in pineapple juice to prevent browning.

A layer of sliced bananas in a 9x13-inch baking dish.

Spoon on pineapple. Spread the well-drained crushed pineapple evenly over the bananas, pressing down lightly to create a level layer.
Add strawberries. Layer sliced strawberries evenly over the pineapple to add sweetness, color, and that classic banana split flavor.

A layer of crushed pineapple over bananas in a 9x13-inch baking dish.

A layer of sliced strawberries in a 9x13-inch baking dish.

Make and add whip. Whip the heavy cream with powdered sugar and vanilla until soft to medium peaks form, then spread it over the top to create a light, fluffy finish.
Add toppings and chill. Drizzle with chocolate sauce, sprinkle with chopped pecans, peanuts, or walnuts, and top with maraschino cherries. Add rainbow sprinkles if you’d like, then refrigerate for at least 1 hour before slicing and serving.

A layer of whipped cream in a 9x13-inch baking dish.

A finished banana split cake decorated with chocolate sauce, pecans, and cherries.

Recipe FAQ’s

Can I use Cool Whip instead of homemade whipped cream?

Definitely! While I love using freshly whipped cream for the best flavor, Cool Whip works perfectly in this kind of semi-homemade dessert. It’s a great shortcut, especially if you’re prepping ahead for a party or just trying to keep things simple on a hot day.

Why is my crust crumbly or falling apart?

That usually means the crust was either a bit too dry or not pressed in firmly enough. Next time, try adding an extra tablespoon of melted butter and really press it into the pan so it holds together well when chilled.

How long does banana split cake last in the fridge?

It’ll keep nicely for 2 to 3 days when covered and stored in the fridge. After that, the bananas can start to brown and the layers may get a little soft, so it’s best enjoyed within that window.

Can I freeze banana split cake?

Yes! Wrap it tightly in plastic wrap and foil, or portion it into a freezer-safe container. Let it thaw overnight in the fridge before serving. It actually tastes amazing with a slight chill still on it, especially on warm days.

Can I make banana split cake ahead of time?

Absolutely – you can assemble it a full day in advance. Just wait to add the whipped cream and toppings until shortly before serving so everything stays nice and fresh.

Tips for Success

Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling – cold cream cheese won’t blend smoothly.
Drain the crushed pineapple thoroughly using a fine mesh strainer or cheesecloth to keep the layers from getting soggy.
Use bananas that are just ripe (yellow with maybe a few tiny brown spots) for the best texture and flavor without being mushy. I actually prefer to err on the side of underripe (just a hint of green) rather than overripe for this dessert.
For clean layers, chill the banana split cake for at least an hour before slicing, and wipe your knife between cuts.
If you’re making this for a family gathering or party, assemble it the night before and add the toppings just before serving so everything stays fresh and pretty.