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No-Bake Banana Split Cake recipe

No-Bake Banana Split Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake

This is a delicious dessert that everyone will love. NOTE: This dessert contains raw eggs.

58 people made this

IngredientsServes: 18

  • 170g digestive biscuit crumbs
  • 115g melted butter
  • 240g icing sugar
  • 2 eggs
  • 225g butter, softened
  • 6 bananas, peeled and halved lengthways
  • 1 1/3 (432g) tins crushed pineapple, drained
  • 625g fresh strawberries, halved
  • 300ml double cream, whipped
  • 120g chopped walnuts

MethodPrep:30min ›Extra time:3hr chilling › Ready in:3hr30min

  1. Combine biscuit crumbs with melted butter and press into bottom of 20x30cm or similar sized tin. Chill in freezer for at least 15 minutes.
  2. Meanwhile, in a medium bowl of an electric mixer combine icing sugar, eggs and softened butter; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
  3. Spread mixture evenly over chilled biscuit base. Place bananas, cut side down, evenly on top and spoon crushed pineapple evenly over the top. Arrange strawberries on top and spread whipped cream all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (36)


For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.-03 Oct 2006

by naples34102

A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two recipes, but after reading this recipe I think I'll continue to make it the way I have been all these years. I add 3 T. sugar to the crust. And I guess I've always saved five minutes, since I've beat the buttercream 15 minutes and it's always been great. Back then I didn't have a stand mixer, so I'll bet even 15 minutes of beating isn't necessary if you do use one. I use 3-5 bananas, sliced into coins. I don't drain the pineapple -- why waste the good juices? I cook the undrained pineapple with 1 T. cornstarch over medium heat till thickened, then cool and spread over the filling. I don't use strawberries only because I know they can get "oozie" and watery as the dessert stands. After topping with the Cool Whip (a 12 oz. container is plenty) I garnish the top with finely chopped nuts and maraschino cherries. This dessert is to-die-for good, but VERY rich, so serve in small pieces!-28 Dec 2007


This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.-22 Dec 2001

Banana Split Cake

Be prepared for lots of compliments when you make this Banana Split Cake! It has all of the delicious flavors of a banana split, made into a cake that&rsquos meant for sharing.

The cake starts with a graham cracker crumb base (no baking required!). The crust is topped sliced bananas, followed by a sweetened cream cheese filling&mdashwhich sports the addition of crushed pineapple.

Then, the cake is spread with whipped topping and garnished with chopped maraschino cherries, toasted pecans, and chocolate sauce.

It&rsquos out-of-this-world delicious, and it&rsquos a great addition to an outdoor gathering, cookout, potluck, or party.

And, it&rsquos no-bake, making it ideal for a warm summer day. I hope you love it as much as we did!

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.


  • CRUST:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 12 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 8 ounces COOL WHIP Whipped Topping
  • 3 to 4 bananas, sliced
  • 1 (20-ounce) can crushed pineapple, drained well
  • 16 ounces strawberries, hulled, and sliced
  • 8 ounces COOL WHIP Whipped Topping
  • 1/2 cup walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.

Summer is quickly approaching and that means picnics, BBQ’s, potlucks, and family get-togethers are almost upon us.
You’ve probably wondered before any of these occasions:
What should I bring?
What is easy and quick to make but still super delicious ?
And, more importantly, when it’s hot outside, the last thing you want to do is crank up your oven and sweat it out in the kitchen!
Here at SugarApron we are prepping for some great summer recipes!
No bake ? Easy to make but still super delicious ?
I can’t think of a better one for summer with all of the grillin’ and chillin’ that goes on. Once you make this delicious, rich, creamy and no-bake banana split dessert, you will make it again and again……

Total Time: 4 hours, 30 minutes

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.

  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 (8 oz) cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 4 bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1 cup walnuts or pecans, chopped
  • hot fudge sauce, slightly warmed
  • 1 tablespoon rainbow sprinkles
  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.
  6. Add a layer of sliced bananas over the cream cheese mixture.
  7. Spread pineapple chunks evenly over the bananas.
  8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
  9. Garnish with the pecans/walnuts and maraschino cherries.
  10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
  11. Chill for at least 4 hours before cutting to allow the layers to set.

Tip : After the dessert is done and ready to be served, stop everything you are doing to pull out your Canon camera or your iPhone because, it is destined to become a family favorite !!
So, if you make this recipe, be sure to snap a photo and share it. I’d love to see what you cook!


  • Cooking spray
  • 2 cups finely crushed graham crackers (from about 18 [2 1/4-x 5-in.] crackers)
  • ½ cup salted butter, melted
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ cup salted butter, at room temperature
  • ½ tsp. vanilla extract
  • 2 ½ cups powdered sugar, divided
  • 1 (20-oz.) can crushed pineapple in juice, drained well
  • 4 medium (6 oz. each) bananas, sliced (about 2 1/2 cups sliced)
  • 2 cups heavy whipping cream
  • ½ cup chopped toasted pecans
  • .3 cup hot fudge topping (from 1 [11.75-oz.] jar
  • 1 (10-oz.) jar whole red maraschino cherries with stems, drained and patted dry
  • Rainbow candy sprinkles

Coat a 13- x 9-inch baking dish with cooking spray. Stir together graham cracker crumbs and melted butter in a medium bowl until combined. Firmly press graham cracker mixture onto bottom of prepared baking dish. Freeze, uncovered, while you prepare filling.

Beat cream cheese and room temperature butter in a medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add vanilla and 2 cups of the powdered sugar, and beat on medium speed until fluffy, about 2 minutes. Remove baking dish from freezer, and spoon cream cheese mixture over graham cracker mixture, smoothing with a spatula.

Spoon drained crushed pineapple over cream cheese mixture, and top with sliced bananas. Beat heavy cream and remaining 1/2 cup powdered sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 1 1/2 to 2 minutes. Spoon 3 1/2 cups of the whipped cream over bananas, spreading into even layer. Sprinkle with pecans, and drizzle with hot fudge topping.

Spoon remaining 1/2 cup whipped cream into a piping bag fitted with a star tip, and pipe small rosettes over top of cake. Top each rosette with a maraschino cherry. Refrigerate, uncovered, until layers are set, about 2 hours. Garnish with sprinkles just before serving.

Banana Split Dessert Recipe FAQs

Cover and store in the refrigerator for up to 2 days.

Yes, you sure can. It’s also delicious to eat straight from the freeze that makes it even more like an ice cream banana split experience. Add the topping just before serving.

This dessert is best enjoyed the day it’s made. If you using whipped topping it can be made a full day in advance. If using homemade whipped cream, it’s best to serve the day it’s made.

Actually, no. I think the flavor and consistency is best after an hour or two but if you simply don’t have the time or can’t wait, go ahead and serve immediately after assembling.

Begin to assemble this divine dessert

I think we've mentioned before that not only is this a beautiful dessert, but it tastes fantastic, too. Take three large bananas, and slice them into coins. Make sure they're fresh and without blemishes before using them. Dice 2 cups of fresh strawberries. "Definitely [use] fresh berries, otherwise they will have too much moisture and make things soggy," Shelbert explains.

Place a layer of the sliced bananas on top of the fluffy cream cheese mixture, followed by a layer of strawberries nestled on top of the banana slices. If your mouth isn't watering by now, it will be soon enough. Try not to sample too many of the toppings and leave them for the dessert!

Easy Banana Split Pudding No-Bake Dessert

Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into a deep 9x13 casserole dish. Set aside.

In a medium-sized bowl, whisk together the milk with pudding and set aside.

In a large bowl, add the cream cheese and condensed milk, and use a hand mixer for a minute until smooth. Add in the pudding and mix for 30 seconds until smooth. Fold in 8 oz. of whipped topping.

Slice bananas, strawberries, and pineapple into bite-sized pieces.

To the graham cracker crust, add half of the fruit and lay it out evenly.

Add the pudding mixture, and smooth it out. Then add the remaining sliced fruit in a layer.

Spread 8 oz. of whipped topping over the top using a knife, and sprinkle nuts over the top. Drain the juice from maraschino cherries, and add to the top of the dessert. Also, top with chocolate fudge if desired.

Refrigerate for a few hours to firm up, then serve. Store leftovers in the refrigerator.

Love a good banana split with a cherry on top?

If so, make this no-bake banana split pudding dessert, with all the delicious flavors of a YUMMY banana split! It&rsquos such a perfect and easy treat to share with friends and family at your next cookout or gathering.

I love the idea of preparing this a little bit ahead of time and then just having it in the fridge when ready to serve.

And let me tell ya, this banana split dessert is insanely YUM!

My family completely flipped over it. In fact, it&rsquos similar to the yummy Paula Dean Banana Pudding recipe we posted in the past, except with a graham cracker crust, strawberries, pineapple, and banana split toppings.

I had a guest bring a similar dessert like this to a pool party at our home last summer, and have been thinking of how to create my own version.

Recipe: No-Bake Banana Split Icebox Cake

Is it just me or are you a little tired of baking these days? With busy schedules and countless obligations, it seems like we seek out efficiencies around every corner. And the kitchen corner is no exception, hence the rise of “no bake” recipes. Baking just adds one more step. You’re talking about tacking on at least another 30 to 60 minutes to your total cook time. And who has that sort of time today?

Plus, the oven usually takes somewhat of a hiatus during the summer months. As temperatures outside rise, we want to avoid cranking up the heat in the kitchen, which is why the classic icebox cake is a staple dessert for summer parties and celebrations: no oven necessary.

An icebox cake is traditionally made with layers of whipped cream or custard sandwiched between wafer cookies or graham crackers. As the icebox cake sits overnight in the fridge, the layers soften and it develops an éclair-like consistency.

This version is also a spin on another classic dessert: the banana split sundae. Packed with layers of fresh fruit (bananas, pineapple and strawberries), it’s topped off with crushed walnuts and a dark chocolate drizzle. Protein-packed Greek yogurt takes the place of half of the whipped cream here, slashing the calories and fat, and making this a guilt-free dessert for your next backyard bash.

No-Bake Banana Split Icebox Cake

3 cups plain low-fat Greek yogurt

2 1/2 tablespoons agave nectar

1 cup (1/2 pint) heavy cream

2 cups fresh pineapple chunks, finely chopped

1 cup sliced strawberries (about 7 medium strawberries)

1/4 cup dark chocolate chips

1 1/4 teaspoons coconut oil

In a large mixing bowl, mix together Greek yogurt, agave nectar and vanilla.

In a separate medium bowl, use a hand mixer to whip heavy cream until stiff peaks form.

Gently fold whipped cream into the yogurt mixture.

Slice bananas and toss with lemon juice to avoid browning.

On a platter or a 9-by-13-inch baking pan, layer five graham crackers*, side by side. Spread one cup of yogurt mixture evenly over crackers, then layer one-third of the banana slices and pineapple on top. Repeat layers two more times. Top last layer of graham crackers (there will be four layers of graham crackers) with the remaining yogurt mixture, sliced strawberries and crushed walnuts.

In a small saucepan, melt chocolate chips and coconut oil over low heat. Drizzle over the top of the cake.

Let sit in the refrigerator overnight or for at least four hours, or until graham crackers have softened.

*Note: Spread a thin layer of the yogurt mixture on the pan to help keep the first layer of graham crackers in place.

Per serving: Calories 400 Fat 19 g (Saturated 9 g) Cholesterol 35 mg Sodium 180 mg Carbohydrate 51 g Fiber 3 g Sugars 27 g Protein 10 g Vitamin A 8% DV Vitamin C 50% DV Calcium 20% DV Iron 10% DV

Tips Tricks and FAQs

  • Don’t get me wrong, I often go for the convenience of store-bought chocolate syrup, but this cake doesn’t get any better than when I make my own homemade chocolate sauce. It’s the simplest added touch that adds so much yummy flavor!
  • Don’t you just love desserts that you can make ahead of time? This banana split cake recipe is great because I can make it the morning of the day I need it and I’m not scrambling before I want to serve it to get it ready.
  • This cake makes the cutest individual servings! Grab your favorite mini dishes and fill them just as you would in a larger pan. It’s a great way to dress up any event and impress your guests! I’ve used these little mason jars before and they were a hit!


This cake can be stored in the fridge for up to 3 days! Make sure it’s covered well with plastic wrap or a lid to keep it fresh!

Can I use whipping cream instead of whipped topping?

If you prefer, whipping cream makes a great substitute for the whipped topping. You can use about 2 cups of heavy whipping cream in place of the topping if that’s what your family likes!

Just make sure that you whip it nice and thick to get the perfect consistency!