Banana Split Cake is a delicious and fun dessert that combines the classic flavors of a beloved ice cream treat into a chilled cake. This layered dessert is easy to make and perfect for parties, potlucks, or simply enjoying at home. With layers of graham cracker crust, creamy fillings, and fresh fruit, it’s sure to please everyone.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it is straightforward and doesn’t require any baking. It’s also flexible—you can add your favorite nuts, fruits, or even chocolate. Plus, it looks impressive on a dessert table and is always a crowd-pleaser. If you love banana splits, this cake brings all those wonderful flavors without the fuss of a classic ice cream dessert.
How to Make Banana Split Cake
Making Banana Split Cake is simple! Follow the steps below to whip up this refreshing treat quickly.
Ingredients:
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1 cup butter (melted)
- 16 ounces cream cheese (room temperature)
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 bananas (peeled and sliced)
- 2 20-ounce cans crushed pineapple (well drained)
- 16 ounces whipped topping (thawed)
- 16 ounces maraschino cherries (drained)
- 2 cups chopped pecans or peanuts
- Fresh lemon juice or fruit fresh to coat bananas (*see notes)
Directions:
- Crust: In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix well and press this mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
- Filling: In another bowl, beat the cream cheese, 1 ½ cups sugar, and vanilla extract together until smooth. Spread this mixture over the graham cracker crust.
- Next, layer the sliced bananas on top of the cream cheese mixture. Distribute the drained crushed pineapple evenly over the bananas.
- After that, spread the whipped topping on top of the pineapple layer.
- Finally, sprinkle with maraschino cherries and chopped nuts. Cover the dish with plastic wrap and chill in the refrigerator for at least four hours, or overnight for best results.
How to Serve Banana Split Cake
Slice the Banana Split Cake into squares and serve it chilled. You can garnish each slice with extra whipped topping, a cherry on top, or a drizzle of chocolate syrup for added flair.
How to Store Banana Split Cake
Store any leftover Banana Split Cake in the refrigerator. Make sure to cover it with plastic wrap or foil to keep it fresh. It is best enjoyed within 3-4 days.
Tips to Make Banana Split Cake
- Banana Preservation: To prevent the bananas from browning, coat them with a bit of fresh lemon juice or fruit fresh before layering.
- Chill Time: Letting the cake sit overnight will enhance the flavors, so plan ahead if possible.
- Nut Options: Feel free to use walnuts, almonds, or even leave the nuts out if you have a nut allergy.
Variation
You can customize your Banana Split Cake by adding chocolate chips or whipped cream fudge sauce between layers for an extra treat. Some people like to use different fruits, such as strawberries or blueberries, for a twist on the classic flavor.
FAQs
1. Can I make Banana Split Cake in advance?
Yes! It’s perfect for making a day before you need it. Just keep it covered in the fridge.
2. Can I freeze Banana Split Cake?
It is not recommended to freeze as the texture of whipped topping and fruit may change when thawed.
3. What can I use instead of nuts?
If you have allergies or simply don’t like nuts, you can omit them or replace them with more whipped topping or crushed graham crackers on top for added texture.
Enjoy making and sharing this tasty Banana Split Cake!
Banana Split Cake
Ingredients
For the crust
- 2.5 cups 2 ½ cups graham cracker crumbs
- 0.25 cup ¼ cup granulated sugar
- 1 cup 1 cup butter (melted)
For the filling
- 16 ounces 16 ounces cream cheese (room temperature)
- 1.5 cups 1 ½ cups granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 4 4 bananas (peeled and sliced) Coat with fresh lemon juice to prevent browning.
- 40 ounces 2 20-ounce cans crushed pineapple (well drained)
- 16 ounces 16 ounces whipped topping (thawed)
- 16 ounces 16 ounces maraschino cherries (drained)
- 2 cups 2 cups chopped pecans or peanuts Can substitute with walnuts or almonds.
- Fresh lemon juice or fruit fresh to coat bananas See notes for preserving banana.
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix well and press this mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
- In another bowl, beat the cream cheese, 1 ½ cups sugar, and vanilla extract together until smooth. Spread this mixture over the graham cracker crust.
- Layer the sliced bananas on top of the cream cheese mixture, then distribute the drained crushed pineapple evenly over the bananas.
- Spread the whipped topping on top of the pineapple layer.
- Sprinkle with maraschino cherries and chopped nuts. Cover the dish with plastic wrap and chill in the refrigerator for at least four hours, or overnight for best results.
