Indulge in the delightful flavors of a classic banana split with a twist in this easy layered no-bake cake. This dessert is not only delicious but also a breeze to make, making it perfect for any occasion from family gatherings to potlucks.

Why You’ll Love This Recipe?

The combination of creamy layers, fresh fruits, and a crunchy graham crust creates a harmonious blend of flavors.
With minimal prep time and no baking required, this banana split cake is a convenient dessert option.

This recipe is great for meal prep and can be made ahead of time for parties or special events.

Ingredient Notes:

For the Crust:

Graham cracker crumbs provide a crunchy base for the cake.

Melted unsalted butter binds the crust together.

Granulated sugar adds a touch of sweetness.

For the Creamy Layer:

Cream cheese and butter create a rich and creamy filling.

Powdered sugar sweetens the cream cheese mixture.
Vanilla extract adds a hint of flavor.

For the Fruit Layers:

Sliced bananas bring a natural sweetness.
Crushed pineapple adds a tropical twist.

Diced fresh strawberries provide a burst of freshness.

For the Topping:

Whipped topping or homemade whipped cream adds a light and airy finish.

Chopped pecans or walnuts can be added for a crunchy texture.

Chocolate syrup and maraschino cherries are classic toppings for a banana split.

Step-by-Step Instructions:

In a bowl, combine graham cracker crumbs, melted butter, and sugar to make the crust. Press into the bottom of a pan.

In another bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the crust.

Layer sliced bananas, crushed pineapple, and diced strawberries on top of the cream cheese mixture.
Spread whipped topping over the fruit layers and sprinkle with chopped nuts. Drizzle with chocolate syrup and garnish with maraschino cherries.

Chill the cake in the refrigerator for at least 4 hours before serving.

Helpful Tips:

For a healthier version, use low-fat cream cheese and whipped topping.
Substitute the nuts with shredded coconut for a different texture.

Store leftovers in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Ensure the cream cheese and butter are softened for a smooth and creamy filling.
Drain the crushed pineapple well to prevent the cake from becoming soggy.

Allow the cake to set in the refrigerator for a few hours to let the flavors meld together.

Serving Suggestions:

Serve this banana split cake with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a glass of cold milk or a refreshing fruit punch for a delightful dessert experience.

Easy Layered No-Bake Banana Split Cake with Graham Crust

Storage and Reheating Tips:

Store any leftover cake in an airtight container in the refrigerator. To reheat, let the cake sit at room temperature for a few minutes before serving to soften the layers and enhance the flavors.

Frequently Asked Questions:

Can I use store-bought graham cracker crust instead of making it from scratch?

Yes, you can use a pre-made crust for convenience.

Can I use frozen fruit instead of fresh fruit?

Fresh fruit is recommended for the best texture and flavor, but you can use frozen fruit if needed.

How long does this banana split cake last in the refrigerator?

The cake can be stored in the refrigerator for up to 3 days.

Can I omit the nuts for a nut-free version?

Yes, you can leave out the nuts or substitute them with seeds for a nut-free alternative.

Conclusion:

Treat yourself to the delicious flavors of a banana split in cake form with this easy layered no-bake dessert. Whether you’re looking for a quick and tasty treat or a show-stopping dessert for a party, this recipe is sure to impress. Try it out and share your feedback with us!