Description

This banana split cake is a vibrant, no-bake dessert layered with a buttery graham cracker crust, creamy filling, fresh bananas, crushed pineapple, and whipped topping. Finished with chopped nuts, strawberries or cherries, and chocolate drizzle, it’s the perfect make-ahead treat for potlucks, parties, or anytime you crave a banana split in cake form.

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the filling:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
4 ripe bananas, sliced
1 (20 oz) can crushed pineapple, well drained
1 (8 oz) container whipped topping (like Cool Whip)
1/2 cup chopped strawberries or maraschino cherries
1/2 cup chopped walnuts or pecans
Chocolate syrup, for drizzling

Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a crust. Chill in the refrigerator while preparing the filling.

In a large bowl, beat the cream cheese and softened butter together until smooth. Add powdered sugar and continue to beat until creamy and fluffy.

Spread the cream cheese mixture over the chilled crust in an even layer.

Arrange the sliced bananas evenly over the cream cheese layer.

Top with the drained crushed pineapple, spreading it evenly.

Spread the whipped topping over the pineapple layer.

Sprinkle the top with chopped strawberries or cherries and chopped nuts.

Drizzle with chocolate syrup just before serving.

Refrigerate for at least 4 hours or overnight before slicing.

Notes

For a crisper crust, bake the graham cracker base at 350°F for 10 minutes, then cool completely.
Drain fruit thoroughly to avoid soggy layers.
Use freshly whipped cream or Cool Whip, depending on preference and shelf life.
Optional toppings include sprinkles, shredded coconut, or crushed cookies.
Chill for at least 4 hours for best texture and slicing.
Store leftovers in the fridge, covered, for up to 3 days.