Banana Split Cake
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
There’s something about the combination of bananas, strawberries, pineapple, and chocolate that always brings back joyful memories. Our Banana Split Cake wraps all those familiar flavors in a dessert that’s perfect for sharing and you don’t have to worry about melting.
We love making this Banana Split Cake for desserts, picnics and potlucks and we can’t wait for you to try it. It’s a small slice of happiness that tastes like an old-fashioned banana split. Remember, beautiful moments in life are also made a little sweeter with a delicious dessert.
Our recipe is unique as we always add a layer of fresh strawberries to bring together ALL the flavors of an ice cream banana split. There are so many reasons this recipe is a favorite with the PTK crew.
We Took a Quick Poll and Here’s a Few
SUPER SIMPLE: Whether you’re a seasoned baker or just starting out, you’ll find this recipe a breeze. Perfect for those moments when you want to make a splash without breaking a sweat, and the only baking required is the graham cracker crust.
LOADED WITH FLAVOR: Think of all tasty parts of a banana split—creamy, fruity, chocolatey, and nutty goodness—all layered together in one bite. This cake has it all!
IT’S A FAVORITE: Whether it’s for a birthday party, a family gathering, or just because, this Banana Split Cake is always welcomed and the first gone. Trust us, your crew will request this one again and again!
IT’S COLORFUL: Don’t we all love a dessert that’s as Instagrammable as it is delicious? The fruit layers, the chocolate drizzle and cherries on top make it picture perfect.
MADE IN ADVANCE: One of the great things about this cake is its make-ahead convenience. Prepare it the day before, let it sit in the fridge for 4 hours, and you’ll have a dessert that’s ready to go when you are.
ADAPTABLE: It’s also easy to make it your own – swap out the fruit with your favorites, instead of pecans use chopped peanuts or add your favorite sprinkles for a touch of fun.
Ingredients
Graham cracker crumbs – You’ll need about 16 whole crackers, or you can just buy the graham cracker crumbs in a box from the store.
Butter – We always use salted butter, but unsalted will also work in this recipe.
White Sugar
Cream cheese – regular, low-fat, no-fat, and Neufchâtel Cheese all work in this recipe.
Vanilla extract
Powdered sugar
Bananas – we use the bananas that are yellow, not too green, and not ripe enough for banana bread.
Crushed pineapple
Fresh strawberries
Frozen whipped topping – This can be replaced with 6 cups of homemade whipped cream
Diced toasted pecans – optional
Maraschino cherries – optional
Chocolate syrup
Sprinkles (optional)
Pro Tips
If you want to use homemade whipped cream, you will need 6 cups of sweetened whipped cream.
We use more butter in our crust than others because it forms a more solid base that is easier to spread the cream cheese filling over without pulling up the crust or crumbs.
Measure the graham cracker crumbs. If you have too many crumbs, your crust will be crumbly and you’ll get crumbs in the cream cheese filling when you try to spread it.
Using a flat bottomed measure cup or drinking glass to press the crumbs gives you a more even crust.
Use the full amount of butter in the recipe, it will make your crust more solid.
Allow the crust to cool completely, you don’t even want it to be warm. Your filling will melt if you add it too soon.
Drop the filling by spoonfuls around the crust, it will be easier to spread evenly and you will get less crumbs mixed into the filling. You will probably get some, it’s fine. We promise they won’t even notice once they start eating it.
Do not slice your bananas before it is time to add them to the cake.
Push the bananas down slightly into the filling and stay away from the edges, this keeps the air from getting to them and turning them brown.
Allow this at least 4 hours in the refrigerator before trying to slice into it. The crust and the cream cheese filling need time to set up firmly.
If you find the crust is hard to cut through after refrigeration, let it sit on the counter for a few minutes, then try again.
For the Southern version, replace 8 ounces of cream cheese with 1/2 cup softened butter. We just think that version is too rich.
Pecans are optional, and can be replaced with chopped salted peanuts.
Southern Version
Replace one 8 ounce block of cream cheese with 1/2 cup softened butter. We don’t make it like that, we think it makes it too rich.
MORE NO-BAKE RECIPES YOUR CREW WILL LOVE
Would you like to save this?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Banana Split Cake
Ingredients
Crust
- 2 cups graham cracker crumbs about 16 full graham crackers finely crushed
- 1 tablespoon sugar
- 1/2 cup butter melted
Filling and Topping
- 16 ounces cream cheese softened*
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 medium bananas sliced
- 20 ounces crushed pineapple drained
- 16 ounces fresh strawberries hulled and diced
- 16 ounces frozen whipped topping thawed
- 1/2 cup chocolate syrup
- 1/2 cup diced toasted pecans
- Maraschino cherries
- Sprinkles optional
Instructions
Crust
- Preheat an oven to 350℉.
- Combine the graham cracker crumbs and white sugar into a small bowl and stir to combine.2 cups graham cracker crumbs about 16 full graham crackers finely crushed, 1 tablespoon sugar
- Add the melted butter, mix until all of the crumbs are coated with butter.1/2 cup butter melted
- Press into a 9X13 cake pan.
- Place into the preheated oven and bake for 12 minutes.
- Remove from the oven and allow to cool completely before continuing.
Filling and Topping
- Place the softened cream cheese into a large mixing bowl and beat until smooth.16 ounces cream cheese
- Mix in the vanilla.1 teaspoon vanilla extract
- Add the powdered sugar and beat again until fluffy.2 cups powdered sugar
- Gently spread the filling evenly over the cppletely cooled graham cracker crust.
- Lightly press the banana slices into the filling.4 medium bananas
- Evenly top with drained crushed pineapple.20 ounces crushed pineapple
- Sprinkle the diced strawberries evenly over the pineapple.16 ounces fresh strawberries
- Top with the thawed whipped topping.16 ounces frozen whipped topping
- Drizzle the top with chocolate syrup.1/2 cup chocolate syrup
- Sprinkle pecans over the syrup.1/2 cup diced toasted pecans
- Top with sprinkles, if using.Sprinkles
- Finish by adding maraschino cherries.Maraschino cherries
- Refrigerate at least 4 hours before slicing and serving.
Notes
True Southern Version: Replace 8 ounces of cream cheese with 8 ounces of softened butter. Even Crust: Use a flat-bottomed cup or measuring cup to press the graham cracker crumbs into an even layer. This simple trick ensures a solid base for your cake. Proper Chilling: Allow the crust to cool completely before adding the filling. This helps keep the layers nice and clean. Smooth Filling Easier: Drop the cream cheese filling by spoonfuls around the crust before spreading. This minimizes the chance of crumbs getting mixed into the filling. Fresh Bananas: Slice the bananas just before adding them to the cake to keep them from turning brown. Lightly press the slices into the filling to keep air out to prevent early browning. Chilling Time: After assembling, refrigerate the cake for at least 4 hours, don’t skimp on this. This time allows the crust and filling to firm up, making it easier to slice. Easy Cutting: If the crust is hard to cut through, let the cake sit on the counter for a few minutes before slicing. This softens the crust just enough to make it easier to handle.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Would you like to save this?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.