Indulge in a delightful treat with this Banana Split Cake. This no-bake dessert combines all the flavors of a classic banana split into a convenient and delicious cake form. Perfect for gatherings or a special family dessert, this recipe is sure to impress.
While most of the ingredients for this recipe are common, you might need to pay special attention to a few items. Graham cracker crumbs can be found in the baking aisle, and maraschino cherries are typically located near the canned fruits or in the cocktail section. Make sure to get a can of crushed pineapple and not pineapple chunks.

Ingredients for Banana Split Cake Recipe
Graham cracker crumbs: These crumbs form the base of the crust, providing a sweet and crunchy foundation for the cake.
Butter: Used in both the crust and the filling, butter adds richness and helps bind the ingredients together.
Powdered sugar: This fine sugar sweetens the filling without adding graininess.
Vanilla extract: Adds a warm, aromatic flavor to the filling.
Whipped topping: Light and fluffy, this topping adds a creamy layer to the cake.
Bananas: Freshly sliced bananas provide a natural sweetness and classic banana split flavor.
Crushed pineapple: Adds a tangy and juicy element to the cake.
Maraschino cherries: These bright red cherries add a pop of color and a sweet, slightly tangy flavor.
Chopped nuts: Provide a crunchy texture and nutty flavor, typically walnuts or pecans.
Chocolate syrup: Drizzled on top, this syrup adds a rich chocolatey finish to the dessert.
Technique Tip for This Recipe
To ensure a firm and cohesive crust, press the graham cracker crumbs and melted butter mixture firmly into the baking dish using the bottom of a flat measuring cup or a glass. This will help create an even layer and prevent the crust from crumbling when you cut the banana split cake.
Suggested Side Dishes
Alternative Ingredients
graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base.
butter, melted - Substitute with margarine: Margarine can be used in place of butter for a similar consistency and flavor.
powdered sugar - Substitute with granulated sugar blended into a powder: Blending granulated sugar can create a similar texture to powdered sugar.
butter, softened - Substitute with coconut oil: Coconut oil can provide a similar creamy texture and is a good dairy-free alternative.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the dessert.
whipped topping - Substitute with whipped cream: Freshly whipped cream can be used for a richer and more natural flavor.
bananas, sliced - Substitute with sliced strawberries: Strawberries provide a different fruit flavor and texture but still complement the other ingredients.
crushed pineapple, drained - Substitute with mango chunks: Mango chunks offer a tropical flavor and similar texture to pineapple.
maraschino cherries, drained - Substitute with fresh cherries: Fresh cherries provide a more natural flavor and less artificial sweetness.
chopped nuts - Substitute with granola: Granola can add a similar crunch and a bit of extra flavor.
chocolate syrup - Substitute with melted dark chocolate: Melted dark chocolate offers a richer and less sweet chocolate flavor.
Other Alternative Recipes Similar to This Cake
How to Store or Freeze This Cake
To keep your banana split cake fresh, cover it tightly with plastic wrap or aluminum foil. This will prevent it from absorbing any unwanted odors from the refrigerator.
Store the cake in the refrigerator for up to 3 days. The bananas may start to brown slightly, but the flavor will remain delightful.
For longer storage, consider freezing the cake. First, place the cake in the freezer uncovered for about 1 hour. This will firm up the whipped topping and make it easier to wrap.
Once the cake is slightly frozen, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping will protect it from freezer burn and preserve its taste.
Label the wrapped cake with the date to keep track of its freshness. The banana split cake can be frozen for up to 1 month.
When you're ready to enjoy the cake, transfer it from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and flavor.
Avoid thawing the cake at room temperature, as this can cause the bananas to become mushy and the whipped topping to lose its structure.
If you have individual slices, you can follow the same freezing method. Wrap each slice in plastic wrap and then in aluminum foil. This way, you can thaw only what you need.
For an extra touch, drizzle a bit more chocolate syrup over the thawed cake before serving to enhance its decadent appeal.
How to Reheat Leftovers
For a chilled treat, simply enjoy the Banana Split Cake straight from the refrigerator. The cool, creamy layers are refreshing and delightful as is.
If you prefer a slightly warmer dessert, consider these methods:
Microwave Method: Place a slice on a microwave-safe plate. Heat on medium power for 10-15 seconds. This will slightly warm the bananas and pineapple while keeping the whipped topping and crust intact.
Oven Method: Preheat your oven to 300°F (150°C). Place the Banana Split Cake in an oven-safe dish. Cover with aluminum foil to prevent the whipped topping from melting too quickly. Heat for about 5-7 minutes. This method will gently warm the cake without compromising its texture.
For a unique twist, try a Grilled Banana Split Cake: Preheat a grill to medium-low heat. Place a slice of the cake on a piece of aluminum foil. Grill for 2-3 minutes, just until the bananas and pineapple are slightly caramelized. This adds a smoky flavor that pairs wonderfully with the sweetness of the dessert.
Room Temperature Method: If you prefer not to use any heat, simply let the Banana Split Cake sit at room temperature for about 15-20 minutes. This will soften the butter in the crust and filling, making it easier to enjoy without altering the overall texture.
Enjoy your Banana Split Cake in whichever way suits your taste best!
Best Tools for This Recipe
Mixing bowl: Use this to combine the graham cracker crumbs and melted butter for the crust.
Mixing bowl: Another one is needed to beat the powdered sugar, softened butter, and vanilla extract until smooth.
Baking dish: This will hold the graham cracker crust and all the layers of the cake.
Spatula: Handy for spreading the butter mixture over the crust and for spreading the whipped topping over the fruit layers.
Knife: Essential for slicing the bananas.
Can opener: Needed to open the can of crushed pineapple.
Strainer: Useful for draining the crushed pineapple and maraschino cherries.
Refrigerator: To chill the cake for at least 2 hours before serving.
Measuring cups: To measure out the graham cracker crumbs, powdered sugar, butter, and other ingredients accurately.
Electric mixer: Makes it easier to beat the powdered sugar, softened butter, and vanilla extract until smooth.
Spoon: Useful for scooping out the crushed pineapple and spreading it over the bananas.
Chopping board: Provides a surface for slicing the bananas and chopping the nuts.
Serving plate: To serve the chilled banana split cake.
How to Save Time on Making This Cake
Prepare the crust ahead: Mix graham cracker crumbs and melted butter in advance and store in the fridge.
Use pre-made whipped topping: Save time by using store-bought whipped topping instead of making it from scratch.
Slice bananas last minute: To prevent browning, slice bananas just before layering.
Drain pineapple well: Ensure crushed pineapple is well-drained to avoid a soggy cake.
Chill overnight: Prepare the cake the night before and let it chill overnight for best results.
Banana Split Cake Recipe
Ingredients
Base
- 2 cups Graham cracker crumbs
- 1 cup Butter, melted
Filling
- 2 cups Powdered sugar
- 1 cup Butter, softened
- 1 teaspoon Vanilla extract
- 4 cups Whipped topping
- 4 bananas Bananas, sliced
- 1 can Crushed pineapple, drained
- 1 jar Maraschino cherries, drained
- 1 cup Chopped nuts
- 1 cup Chocolate syrup
Instructions
- 1. In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a baking dish to form the crust.
- 2. In another bowl, beat powdered sugar, softened butter, and vanilla extract until smooth. Spread over the crust.
- 3. Layer sliced bananas over the filling, followed by the crushed pineapple.
- 4. Spread whipped topping over the fruit layers.
- 5. Garnish with maraschino cherries, chopped nuts, and a drizzle of chocolate syrup.
- 6. Chill in the refrigerator for at least 2 hours before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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