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Banana Split Cake Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings

Description

This Banana Split Cake is a no-bake, layered dessert that captures the nostalgic flavors of a classic banana split. Featuring a graham cracker crust, a creamy cream cheese filling, fresh bananas, crushed pineapple, whipped topping, maraschino cherries, and chopped nuts, it is a delightful treat perfect for gatherings or special occasions. The cake is chilled to set, resulting in a creamy, fruity, and crunchy delight that’s easy to prepare and sure to impress.

Ingredients

Crust

  • 2 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 cup butter, melted

Filling and Topping

  • 16 ounces cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 bananas, peeled and sliced
  • 2 (20-ounce) cans crushed pineapple, well drained
  • 16 ounces whipped topping, thawed
  • 16 ounces maraschino cherries, drained
  • 2 cups chopped pecans or peanuts
  • Fresh lemon juice or fruit fresh to coat bananas

Instructions

  1. Prepare the Crust: In a large mixing bowl, combine 2 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and melted 1 cup of butter. Stir until the butter evenly coats all the crumbs, forming a moist mixture ready to press into the pan.
  2. Form the Crust Layer: Firmly and evenly press the crust mixture into the bottom of a 9×13-inch baking pan. Place the pan in the refrigerator or freezer to allow the crust to firm up while you prepare the filling.
  3. Make the Cream Cheese Filling: In a separate large mixing bowl, beat 16 ounces of room temperature cream cheese on medium speed with a hand mixer until smooth and creamy.
  4. Add Sugar and Vanilla: Add 1 ½ cups granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Continue beating until fully incorporated and the filling is smooth.
  5. Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the chilled graham cracker crust in the pan, ensuring a smooth and even layer.
  6. Layer the Bananas: Arrange the 4 peeled and sliced bananas in a single layer over the cream cheese filling. To prevent browning, lightly coat the banana slices with fresh lemon juice or fruit fresh before placing.
  7. Add Pineapple Layer: Evenly distribute the well-drained crushed pineapple (from two 20-ounce cans) on top of the banana slices to add juicy sweetness.
  8. Top with Whipped Topping: Drop dollops of 16 ounces of thawed whipped topping over the pineapple layer. Then spread and smooth it evenly, covering the pineapple completely and reaching the edges of the pan.
  9. Finish with Cherries and Nuts: Scatter the drained 16 ounces of maraschino cherries evenly across the top, and then sprinkle 2 cups of chopped pecans or peanuts for a delightful crunch.
  10. Chill the Cake: Loosely cover the assembled cake with plastic wrap and refrigerate for about 4 hours to allow the layers to set and flavors to meld beautifully before serving.

Notes

  • Coating the banana slices with fresh lemon juice or commercial fruit fresh prevents them from browning, keeping the cake visually appealing.
  • You can substitute pecans with peanuts depending on preference or nut allergies.
  • For best results, use full-fat cream cheese and real whipped topping for optimum texture and flavor.
  • Ensure the crushed pineapple is well drained to avoid a soggy crust or filling.
  • This cake must be refrigerated and should be served chilled for the best taste and texture.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/banana-split-cake-recipe/