Get ready to fall in love with every creamy, fruity, and nostalgic bite of this No-Bake Banana Split Cake! Imagine all the classic flavors of a banana split layered into one irresistibly easy dessert: a buttery graham cracker crust, tangy cream cheese, sweet pineapple, fresh bananas, fluffy whipped topping, crunchy nuts, and a generous drizzle of chocolate syrup—all crowned with those signature maraschino cherries. No oven required, no fuss, just pure, crowd-pleasing deliciousness that brings out the kid in everyone. Whether it’s a summer picnic, potluck, or just a craving for something fabulous, this No-Bake Banana Split Cake is about to become your go-to treat.

No-Bake Banana Split Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dessert is in its simplicity: a handful of pantry staples and a few fresh ingredients come together to create layers of flavor and texture. Each component plays a key role in making the No-Bake Banana Split Cake taste like pure nostalgia in every slice.

Graham cracker crumbs: These create that classic, buttery base that holds the whole dessert together.
Unsalted butter (melted): Melted butter binds the crumbs and adds richness to the crust.
Cream cheese (softened): The cream cheese brings creamy tang and helps balance the sweetness.
Granulated sugar: Just enough to sweeten the cream cheese layer without overwhelming the fruit.
Crushed pineapple (drained): Pineapple adds a juicy, tropical zing—be sure to drain it well for the best texture.
Ripe bananas (sliced): The star of the show! Ripe bananas add sweetness and that unmistakable banana split flavor.
Whipped topping (like Cool Whip): This fluffy layer adds lightness and makes the whole cake feel like a cloud.
Chopped walnuts or pecans: Nuts bring crunch and a nutty depth to each bite—choose your favorite or mix it up!
Chocolate syrup: A generous drizzle ties everything together with rich, fudgy goodness.
Maraschino cherries for garnish: No banana split is complete without these bright, cheerful cherries on top.

How to Make No-Bake Banana Split Cake

Step 1: Make the Crust

Start by combining the graham cracker crumbs and melted butter in a medium bowl. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9×13-inch baking dish. Take your time and use the bottom of a measuring cup or your hands to get a nice, even base—this is the foundation of your No-Bake Banana Split Cake!

Step 2: Prepare the Cream Cheese Layer

In a separate bowl, beat the softened cream cheese with the granulated sugar until it’s completely smooth and fluffy. This creamy layer adds a tangy richness that balances the sweetness of the fruit. Spread the cream cheese mixture evenly over the prepared crust, making sure to cover every corner for the best flavor in every bite.

Step 3: Add the Fruit Layers

Next, layer the well-drained crushed pineapple over the cream cheese, spreading it out gently so it’s evenly distributed. Then arrange the sliced bananas on top of the pineapple. The combination of pineapple and bananas is what gives this cake its signature banana split vibe—make sure your bananas are ripe for maximum sweetness!

Step 4: Top with Whipped Topping

Spread the whipped topping evenly over the fruit layers, using a spatula to create a smooth, fluffy blanket. This step seals in the fruit and adds a light-as-air finish to the cake. Don’t worry if it looks a little rustic—the final garnishes will make it gorgeous.

Step 5: Add the Finishing Touches

Sprinkle the chopped walnuts or pecans across the top for crunch, then drizzle with chocolate syrup for a decadent flourish. Lastly, dot the surface with maraschino cherries for that classic banana split look. Cover the dish and refrigerate for at least 4 hours, or overnight if you can wait—the chilling time allows the flavors to meld and the layers to set perfectly.

How to Serve No-Bake Banana Split Cake

Garnishes

This dessert is all about fun, so don’t hesitate to pile on the garnishes! A few extra maraschino cherries, a light dusting of mini chocolate chips, or an extra swirl of strawberry syrup can turn every slice into a showstopper. The pops of color and flavor make each piece feel like a special treat.

Side Dishes

No-Bake Banana Split Cake is a star all on its own, but if you’re serving a crowd, pair it with something light and fresh. A bowl of mixed berries, a platter of watermelon slices, or even a scoop of vanilla ice cream can round out your dessert table beautifully. Since this cake is indulgent, simple sides are the way to go.

Creative Ways to Present

If you want to switch things up, try making mini versions in individual cups or mason jars—perfect for parties or picnics! You can even layer the ingredients parfait-style for a playful twist. For a festive touch, use colorful sprinkles or edible glitter on top just before serving. However you serve it, No-Bake Banana Split Cake always brings smiles.

Make Ahead and Storage

Storing Leftovers

Store any leftover No-Bake Banana Split Cake covered in the refrigerator. It will stay fresh and delicious for up to three days, though the bananas may start to brown slightly after the first day. The flavors continue to meld, making the cake taste even better with time.

Freezing

You can freeze No-Bake Banana Split Cake if you need to make it further in advance. Wrap the dish tightly with plastic wrap and foil, then freeze for up to a month. Defrost in the refrigerator overnight before serving. Keep in mind that the texture of the bananas may change slightly after freezing, but the flavor will still be fantastic.

Reheating

Since this dessert is served cold, there’s no need to reheat! Simply remove it from the fridge, slice, and enjoy. If you’ve frozen the cake, let it thaw completely in the refrigerator before serving for the best texture.

FAQs

Can I use fresh whipped cream instead of whipped topping?

Absolutely! Freshly whipped cream makes a wonderful substitute for store-bought whipped topping. Just be sure to whip it until stiff peaks form, and spread it gently so the layers stay intact. If you use sweetened whipped cream, you may want to adjust the sugar in the cream cheese layer to taste.

What’s the best way to keep the bananas from browning?

To help prevent the bananas from browning, slice them just before layering and cover them quickly with the whipped topping. The cream and topping create a barrier from air, which helps keep the bananas looking fresh. A light brush of lemon juice on the slices can also help, but it’s optional.

Can I make No-Bake Banana Split Cake a day ahead?

Yes, making this cake a day ahead is actually ideal! The extra chilling time allows the flavors to blend and the layers to set nicely, which makes slicing and serving even easier. Just keep it covered in the refrigerator until you’re ready to serve.

Are there any nut-free options?

Of course! If you need a nut-free version, simply skip the nuts altogether or substitute with toasted coconut, crushed pretzels, or even granola for a different kind of crunch. The cake will still be delicious and safe for those with nut allergies.

Can I add other fruits to this recipe?

Go for it! Feel free to add sliced strawberries, blueberries, or even kiwi for a fun twist. Just be mindful of extra moisture—drain any juicy fruits well before layering to keep the crust from getting soggy. Customizing your No-Bake Banana Split Cake is part of the fun!

Final Thoughts

If you’re searching for a simple, crowd-pleasing dessert that tastes like a celebration, you can’t go wrong with No-Bake Banana Split Cake. It’s an absolute joy to make and share, with every layer bringing memories of classic banana splits and summer smiles. Gather your ingredients and give it a try—you’ll be hooked from the very first slice!

No-Bake Banana Split Cake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 20 minutes plus at least 4 hours chilling
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This No-Bake Banana Split Cake is a deliciously layered dessert combining a crunchy graham cracker crust, creamy sweetened cream cheese, tropical crushed pineapple, fresh banana slices, and light whipped topping, all topped with nuts, chocolate syrup, and maraschino cherries. Perfect for an easy summer treat or a crowd-pleasing dessert that requires no oven time.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream Cheese Layer

1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar

Fruit Layer

1 can (20 oz) crushed pineapple, drained
3–4 ripe bananas, sliced

Topping and Garnish

1 container (8 oz) whipped topping (such as Cool Whip)
1/2 cup chopped walnuts or pecans
1/2 cup chocolate syrup
Maraschino cherries for garnish

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form a solid crust layer.
Make the cream cheese layer: In a separate bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth, creamy, and fluffy. Spread this cream cheese mixture evenly over the graham cracker crust, ensuring complete coverage.
Add fruit layers: Layer the drained crushed pineapple evenly over the cream cheese layer. Next, arrange the sliced bananas evenly on top of the pineapple layer to form the fruit base.
Topping and garnish: Spread the whipped topping evenly over the banana layer to cover the fruit completely. Sprinkle the chopped walnuts or pecans over the whipped topping. Drizzle the chocolate syrup generously on top in a decorative pattern. Finally, garnish with maraschino cherries placed evenly across the surface.
Chill and serve: Cover the assembled cake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This chilling allows the flavors to meld and the cake to set properly. Slice into squares before serving. Enjoy!

Notes

Add a drizzle of strawberry syrup or sprinkle mini chocolate chips on top for extra flavor and texture.
Ensure the crushed pineapple is well-drained to prevent the crust from becoming soggy.
Use ripe but firm bananas to avoid mushiness in the layers.
For nut allergies, omit the nuts or substitute with toasted coconut flakes.
This dessert is best served chilled and consumed within 2 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American