Banana Split Cake
A no-bake banana split cake that combines all the classic flavors of a banana split sundae bananas, whipped cream, cherries, and chocolate layered into a rich, creamy cake.
Equipment
- Mixing Bowl
- Hand Mixer
- 9x13-inch Pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Filling
- 2 cups powdered sugar
- 8 ounces cream cheese softened
- 1 tsp vanilla extract
Toppings
- 4-5 bananas sliced
- 1 can crushed pineapple drained (20 oz)
- 12 ounces whipped topping like Cool Whip
- 1 jar maraschino cherries
- chocolate syrup for drizzling
- 1/2 cup chopped nuts optional
- sprinkles optional
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until well mixed.
- Press the mixture firmly into a 9x13-inch pan to form the crust. Refrigerate for 10 minutes.
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the chilled crust.
- Layer sliced bananas evenly over the cream cheese mixture.
- Spread the drained crushed pineapple over the banana layer.
- Carefully spread the whipped topping over the entire cake, covering all layers.
- Garnish with maraschino cherries, a drizzle of chocolate syrup, chopped nuts, and sprinkles as desired.
- Refrigerate for at least 4 hours (or overnight) before serving to allow flavors to set.
Notes
For best results, refrigerate overnight to let the flavors meld together. Use fresh bananas and lightly coat them with lemon juice to prevent browning.