Get the Recipe:
Banana Split Cake
Banana split cake is a creamy, cool no-bake dessert that tastes like everyone’s favorite ice cream sundae. It's a crowd-pleaser—and so easy!
Ingredients
For the crust:
- 2 1/2 cups (250 g) graham cracker crumbs
- 1/4 cup (50 g) firmly packed light brown sugar
- 1/2 cup (113 g) unsalted butter, melted
For the filling:
- 12 ounces (340 g) cream cheese, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups (165 g) confectioners’ sugar
- 1 1/2 cups (360 ml) heavy cream
For the topping:
- 20 ounce (567 g) can crushed pineapple, drained
- 3 to 4 large bananas, sliced (roughly 1/4-inch thick slices)
- 1 1/2 cups (360 ml) heavy cream
- 1/4 cup (27 g) confectioners’ sugar
- chopped nuts, maraschino cherries, etc. for garnish
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Instructions
To make the crust:
- Stir together the graham cracker crumbs and brown sugar. Add the melted butter, and stir until the mixture is thoroughly moistened.
- Press evenly into the bottom of a 9” x 13” x 2” baking pan. Refrigerate while you make the rest of the cake.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and vanilla until thoroughly combined. Add the confectioners sugar, and mix until light and fluffy.
- In a separate bowl, whip the cream to firm peaks.
- Add about a quarter of the whipped cream to the cream cheese mixture, and mix just until combined. Gently fold in the remaining whipped cream.
- Spread the filling mixture evenly over the crust.
To make the topping:
- Spread the pineapple over the top of the filling. Top with the banana slices. Refrigerate while you make the whipped cream.
- Place the cream in a large bowl, and use an electric mixer with a whisk attachment to begin whipping. When the cream has begun to thicken, sprinkle the confectioners’ sugar over the cream, and continue whipping until firm peaks form.
- Spread the whipped cream over the top of the pineapple and bananas.
- Refrigerate at least 4 hours before serving.
- Garnish with chopped nuts, maraschino cherries, or other favorite toppings.
Notes
- Store in an airtight container in the refrigerator up to 3 days.
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