Growing up, my family had a special dessert for warm summer days. This No Bake Banana Split Cake became a favorite. We gathered together, sharing laughter and deliciousness. It’s so easy to make and doesn’t require an oven, making it perfect for hot days or casual gatherings with friends.

This cake is a delightful mix of creamy and fruity flavors. It’s a great choice for birthdays, picnics, or just a sweet treat after dinner.

Why You'll Love This Recipe

No baking involved, making it quick and easy.
Perfect for all ages, loved by kids and adults.
A colorful dessert that looks wonderful on any table.
Ideal for warm days when you don’t want to turn on the oven.
Customize with your favorite fruits and toppings.

A delightful mix of flavors and textures awaits with this fantastic dessert!

How To Make No Bake Banana Split Cake

Making this cake is a breeze! Combining classic flavors with simple steps, you’ll have a tasty treat that’s ready in no time. Gather your ingredients and enjoy every bite with friends and family.

Star Ingredients

2 ½ cups graham cracker crumbs: These create a crunchy and sweet crust that holds everything together.
¾ cup unsalted butter melted: This binds the crust and adds richness.
⅛ teaspoon salt: A pinch of salt enhances all the flavors.
16 ounces cream cheese softened: This is the creamy base that makes the cake rich.
½ cup unsalted butter softened: This adds extra creaminess and flavor.
¼ cup sour cream or Greek yogurt: This gives a slight tang and enhances richness.
1 ½ -2 cups powdered sugar: Sweetens the cream cheese layer; adjust to taste.
2 teaspoons fresh squeezed lemon juice: Adds brightness and balances sweetness.
1 teaspoon pure vanilla extract: A classic flavor enhancer for desserts.
8 ounces Cool Whip or homemade whipped topping: For a light and fluffy texture.
4 bananas sliced: Adds fresh, fruity sweetness.
16 ounce container fresh strawberries sliced: Brings color and juicy goodness.
20 ounce can crushed pineapple drained: Adds a tropical touch and sweetness.
8 ounces Cool Whip or homemade whipped topping: For topping the cake with extra creaminess.
¼ cup peanuts chopped: A crunchy element for texture.
Chocolate syrup: Drizzled on top for a delightful finish.
Maraschino cherries: A classic touch for that sundae feel.
Rainbow sprinkles: Fun and festive for everyone!

Simple Assembly

Lightly grease the bottom of a 9×13 baking pan with cooking spray and set aside.
In a medium bowl, mix graham cracker crumbs and salt with a rubber spatula. Add melted butter, stirring until fully combined.
Pour the crust mixture into the pan and press down firmly to create an even layer. Chill in the fridge while you prepare the next layer.
In a large bowl, beat cream cheese, softened butter, sour cream, lemon juice, and vanilla extract until smooth and fluffy. Scrape down the sides of the bowl.
Gradually add powdered sugar and mix until fully incorporated. Make sure no lumps remain.
Fold in Cool Whip until combined. Spread this mixture over the chilled crust evenly.
Layer sliced bananas over the cream cheese mixture, followed by strawberries, then the crushed pineapple.
Spread additional Cool Whip on top. Refrigerate for 4-6 hours or overnight to set properly.
Before serving, drizzle with chocolate syrup, top with chopped peanuts, rainbow sprinkles, and finish with maraschino cherries. Enjoy every bite!

You Must Know

To make this cake even more delightful, let it chill overnight for the best taste. If you want a lighter version, you can use low-fat cream cheese and reduced-fat whipped topping.

How To Serve No Bake Banana Split Cake

Slice the cake into squares and serve on chilled plates. Pair it with a scoop of ice cream for added indulgence! This cake is great for sharing at gatherings or enjoying a sweet evening treat.

How To Store No Bake Banana Split Cake

Store any leftovers in an airtight container in the refrigerator. It should stay fresh for 3-4 days. Just keep in mind that the bananas may brown after a day or so.

Tips To Make No Bake Banana Split Cake

Make sure to use ripe but firm bananas for the best texture. You can also prepare the crust a day in advance, saving time if you have guests over. Adjust sweetness as per your preference by changing the amount of powdered sugar.

Playful Variations

Get creative with your cake! Swap out fruits based on what you like—try peaches or blueberries. For a nut-free version, skip the peanuts or use sunflower seeds instead. Mix it up to make it your own!

Frequently Asked Questions (FAQs)

Can I use different fruits in this cake?

Yes, you can use any of your favorite fruits! Fresh peaches, blueberries, or even raspberries make great substitutes. Just ensure they’re ripe and ready to enjoy.

How long does it take to set?

The cake should chill in the fridge for at least 4-6 hours. For the best flavor and texture, it's ideal to let it set overnight.

Can I make this cake in advance?

Absolutely! In fact, making it a day ahead enhances the flavors. Just keep it stored in the refrigerator until you’re ready to serve.

What can I use instead of Cool Whip?

If you want an alternative, you can whip heavy cream with sugar and vanilla extract. This will create a fresh, homemade topping.

Is this cake suitable for kids?

Yes! This no-bake cake is perfect for kids and adults alike. It’s fun, colorful, and packed with flavors that everyone will love!

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No Bake Banana Split Cake

Author: Linda
Prep Time: 25 minutes
Cook Time: 0 minutes (No-Bake)
Total Time: 4-6 hours (including chilling time)
Yield: 12–16 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

You won’t believe how easy and delicious this No Bake Banana Split Cake is! Perfect for summer days or family gatherings. It’s a treat everyone will love, and no oven needed! Give it a try!

Ingredients

Scale

2 ½ cups graham cracker crumbs
¾ cup unsalted butter melted
⅛ teaspoon salt
16 ounces cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
¼ cup sour cream or greek yogurt
1 ½ –2 cups powdered sugar adjust to sweetness preference
2 teaspoons fresh squeezed lemon juice
1 teaspoon pure vanilla extract
8 ounces Cool Whip or homemade whipped topping
4 bananas sliced
16 ounce container fresh strawberries sliced
20 ounce can crushed pineapple drained
8 ounces Cool Whip or homemade whipped topping
¼ cup peanuts chopped
Chocolate syrup
Maraschino cherries
Rainbow sprinkles

Instructions

1. Lightly grease the bottom of a 9×13 baking pan with cooking spray and set aside.
2. In a medium mixing bowl, mix together the graham cracker crumbs and the salt using a rubber spatula or wooden spoon. Then add the melted butter and stir until everything is evenly coated.
3. Pour the graham cracker crust mixture into the prepared baking pan and press firmly to form an even layer of crust. Place in the refrigerator to chill as you prepare the cream cheese layer.
4. In a large mixing bowl using a hand mixer, cream the cream cheese, butter, sour cream, lemon juice, and pure vanilla extract until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
5. Gradually add the powdered sugar and beat until well incorporated. Scrape down the sides of the bowl and ensure no lumps remain.
6. Add the Cool Whip and fold it into the mixture until well blended. Pour it over the prepared graham cracker crust and spread it evenly.
7. Place the sliced bananas evenly over the cream cheese layer. Then add the sliced strawberries and an even layer of the crushed and drained pineapples.
8. Spread the additional Cool Whip evenly on top. Place the dessert into the refrigerator to set for 4-6 hours, or overnight.
9. When ready to serve, drizzle with chocolate syrup. Optionally pipe extra whipped cream on top. Finally, sprinkle with chopped peanuts, rainbow sprinkles, and top with maraschino cherries. Enjoy!

Notes

Crust Firmness Tip: Press the graham cracker mixture firmly into the pan to ensure a solid crust that won’t crumble when slicing. Using the bottom of a measuring cup helps create an even, compact layer.

Prevent Banana Browning: To keep the banana slices from turning brown, lightly toss them in lemon juice before layering. This will help maintain their fresh appearance and flavor.

Chilling for Best Results: Allowing the cake to set in the refrigerator for at least 6 hours (or overnight) helps the layers firm up, making it easier to slice and serve without falling apart.

Custom Toppings: Feel free to customize the toppings by adding shredded coconut, caramel drizzle, or crushed cookies for extra texture and flavor.

Nutrition

Serving Size: 1 slice (approximately 1/16 of the cake)
Calories: ~380 kcal
Sugar: ~36g
Sodium: ~180mg
Fat: ~22g
Saturated Fat: ~12g
Unsaturated Fat: ~8g
Trans Fat: ~0.5g
Carbohydrates: ~42g
Fiber: ~2g
Protein: ~4g
Cholesterol: ~45mg

Keywords: No-Bake Banana Split Cake, banana dessert, easy no-bake dessert, homemade sweet treat, graham cracker crust, cream cheese filling, fruit dessert, summer dessert, classic banana split, chilled dessert.