Experience all the beloved flavors of a classic banana split in this stunning no-bake layered dessert. This vintage family recipe transforms the iconic ice cream treat into a show-stopping cake that’s perfect for summer gatherings, potlucks, and special occasions. With its creamy texture, fresh fruit layers, and crunchy pecan topping, this refrigerator cake delivers nostalgic comfort in every bite.
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Table of Contents
Why This Recipe Works
This no-bake banana split cake succeeds because it perfectly mimics the classic ice cream sundae experience in cake form. The graham cracker crust provides the perfect sweet, crunchy foundation, while the cream cheese layer adds richness without overwhelming the fresh fruit flavors. The strategic layering ensures each component maintains its distinct texture and taste, creating the same delightful contrast in a traditional banana split.
The Cool Whip topping creates an airy, light finish that balances the denser cream cheese layer, while the chopped pecans add an essential crunch that elevates each bite from ordinary to extraordinary.    Â
Banana Split Cake Recipe Ingredients
For Graham Cracker Crust:
- Graham cracker crumbs – Creates the sweet, cookie-like foundation layer
- Butter – Binds crumbs together and adds richness to the crust
- Sugar – Enhances sweetness and helps achieve proper crust texture
For Cream Cheese Layer:
- Cream cheese – Provides rich, tangy base that balances fruit sweetness
- Powdered sugar – Sweeten’s cream cheese while maintaininga smooth texture
- Vanilla extract – Adds depth and enhances the overall flavor profile
For Fruit and Topping Layers:
- Fresh bananas – Essential banana split flavor and creamy texture
- Canned crushed pineapple – Adds tropical sweetness and moisture
- Cool Whip – Creates light, airy topping layer
- Maraschino cherries – Provides classic banana split color and sweet flavor
- Pecans – Adds essential crunch and nutty richness
How to Make Banana Split Cake
- Place graham cracker crumbs, melted butter, and sugar in a medium bowl.
- Stir to combine.
- Press graham cracker mixture into and even layer in the bottom of a 9×13-inch pan.
- Place powdered sugar, vanilla, and cream cheese in a bowl.
- Blend until smooth.
- For the next layer, spread the cream cheese mixture over the graham cracker crust.
- Slice bananas evenly and place the slices in a layer on the cream cheese.
- Drain off the pineapple juice and spread the crushed pineapple over the banana slices.
- Spread Cool Whip over the pineapple.
- Drain cherries and sprinkle them over the Cool Whip.
- Sprinkle pecans on top.
- Refrigerate until serving.
Creative Variations & Personal Touches
Flavor Enhancements:
- Add a layer of chocolate or banana pudding between cream cheese and fruit
- Fold chopped maraschino cherries directly into cream cheese layer
- Drizzle hot fudge or chocolate sauce over individual servings
- Create individual servings in mason jars for portable treats
Texture Additions:
- Mix mini chocolate chips into the cream cheese layer
- Add crushed banana chips for extra banana flavor and crunch
- Incorporate coconut flakes throughout layers
- Use a combination of nuts for varied texture
Presentation Ideas:
- Create decorative piping with extra whipped cream around edges
- Garnish with fresh mint leaves for color contrast
- Dust with cocoa powder for elegant finish
- Add fresh strawberry slices alongside bananas
Storage & Reheating Instructions
- Freezing: The cherries can be frozen for up to 1 month. Remove them before freezing to prevent color bleeding. Thaw in the refrigerator overnight before serving. Note that the texture may become slightly softer after freezing.
- Refrigerator Storage: Store covered with plastic wrap or aluminum foil for up to 2-3 days. The bananas will begin to soften and may brown slightly after this period.
- Serving Method: Serve directly from refrigerator for best texture and flavor. Allow to sit at room temperature for 5-10 minutes before serving for easier slicing.
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Source Virginia McDowell. Jefferson City, Mo. 1980.
No Bake Banana Split Cake
Ingredients
The crust
- 2 cups graham cracker crumbs
- 6 ounces melted butter
- 3 tablespoons sugar
The filling
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 16 ounces cream cheese
- 4 bananas sliced
- 15 ounces crushed pineapple drained
- 16 ounces Cool Whip
- 1 jar maraschino cherries (16 ounces)
- 12 ounces pecans
Instructions
- To make the crust, combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir to combine. Press into a 9×13-inch pan.Â
- Mix the powdered sugar, vanilla, and cream cheese together until smooth. Spread over the graham cracker crust.Â
- Slice bananas and place them flat in a single layer on the cream cheese mixture.
- Drain the crushed pineapple and spread it in the pan.
- Spread Cool Whip over the pineapple.
- Drain cherries and place them on top of the Cool Whip.
- Sprinkle pecans on top.
- Keep the cake refrigerated when not serving.
Love it!
This calls for raw eggs. Not a wise choice.
Although it sounds good, the raw eggs are a deal breaker for me.
You could use pasturized eggs and it would be fine.