Banana Split Cake
Banana Split Cake layers creamy filling, fresh fruit, whipped cream, and chocolate over a graham crust - perfect no‑bake summer treat!
Servings: 12 servings
Ingredients
Crust
- 2 cups graham cracker crumbs (14 full sheets or 1 1/2 packages)
- 1/4 cup granulated sugar
- 1/2 cup salted butter melted
Filling
- 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)
Whipped Cream
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- In a food processor, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press evenly into a 9x13-inch baking dish and freeze for 30 minutes.2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup salted butter
- Beat cream cheese and powdered sugar in a large bowl until smooth and fluffy, then spread over the chilled crust, pressing to the edges.2 (8-ounce) packages cream cheese, 1 1/2 cups (180 g) powdered sugar
- Slice bananas and dip in pineapple juice to prevent browning. Layer bananas evenly over the cream cheese mixture.3-4 bananas, 1 (20-ounce) can crushed pineapple
- Spread drained crushed pineapple over the bananas, followed by a layer of sliced strawberries.1 pound strawberries
- Whip heavy cream with powdered sugar and vanilla until medium peaks form. Spread over the fruit layer.2 cups heavy cream, 1/2 cup powdered sugar, 2 teaspoons pure vanilla extract
- Drizzle with chocolate sauce and top with chopped nuts, maraschino cherries, and optional rainbow sprinkles. Chill for at least 1 hour before serving.1 (12-ounce) jar maraschino cherries, 6 ounces chopped pecans, peanuts, or walnuts, Chocolate sauce
Notes
Storage & Make Ahead
- Store: Refrigerate in an airtight container for up to 3 days to preserve freshness and texture.
- Freeze: Wrap tightly in plastic wrap and foil, or portion into freezer-safe containers; thaw overnight in the fridge.
- Reheat: Serve chilled - no reheating needed, but if frozen, thaw completely before slicing.
- Make Ahead: You can assemble the cake a day ahead; wait to add whipped cream and toppings until shortly before serving for the best presentation.
- Substitutions: You can use chocolate wafer cookies instead of graham crackers for a more chocolate-forward crust. For a nut-free version, just skip the chopped nuts on top or use crushed pretzels for a salty crunch instead.
Nutrition
Calories: 495kcal | Carbohydrates: 48g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 165mg | Potassium: 288mg | Fiber: 3g | Sugar: 34g | Vitamin A: 853IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 1mg
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