If you’re looking for a show-stopping dessert that brings together all the nostalgia of a classic ice cream parlor treat with zero oven time, the No-Bake Banana Split Cake is your new go-to! Imagine a creamy, dreamy, fruit-studded layer cake with graham cracker crust, all finished with sweet toppings—just like a true banana split. Whether you’re making it for a backyard barbecue, holiday, or simply a family treat, this ultra-approachable dessert is guaranteed to spark smiles all around.

No-Bake Banana Split Cake Recipe - Recipe Image

Ingredients You’ll Need

Everything for this cake is about balance and fun—the creamy, crunchy, fruity layers all work in perfect harmony. Each ingredient not only adds its own flavor or texture but also brings in that must-have banana split color and joy. Here’s a breakdown of what you’ll need and why it matters:

Graham cracker crumbs: This is the foundation of your dessert, offering a buttery crunch and balancing the sweetness of the layers above.
Sugar: Just a bit to sweeten the crust without overpowering the other layers.
Butter, melted: Makes the crust hold together and gives it rich, golden undertones.
Cream cheese, softened: The key to a smooth, tangy filling that holds up beautifully even without baking.
Whipped topping: Lightens the filling, making it airy and mousse-like—don’t skip this for the best, fluffiest texture.
Powdered sugar: Dissolves quickly into the filling, ensuring it stays creamy and never gritty.
Bananas, sliced: They’re the star fruity bite—make sure yours are ripe but still firm for the best results.
Pineapple chunks, drained: Brings tropical brightness and balances out the richness of the cream cheese layer.
Chocolate syrup: Adds the signature sundae touch—drizzle generously because who doesn’t love chocolate?
Chopped walnuts: For just the right bit of crunch and a buttery, slightly earthy finish.
Maraschino cherries for topping: No Banana Split Cake is complete without these sweet, vibrant jewels!

How to Make No-Bake Banana Split Cake

Step 1: Build the Crust

Start by combining your graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until everything is uniformly moistened; it should feel a bit like wet sand. This step is all about getting a sturdy, sweetly crunchy base that supports those luscious layers to come.

Step 2: Press and Chill

Pour the crumb mixture into a 9×13-inch baking dish and press it down firmly (a measuring cup works wonders here for even pressure). Slide the crust into the fridge for at least 10 minutes so it sets and becomes delightfully firm, ready to hold all your creamy layers.

Step 3: Whip up the Creamy Filling

In another bowl, beat together the softened cream cheese and powdered sugar until you’ve got a dreamy, lump-free mixture. The cream cheese lends just the right tang and body, while the powdered sugar melts in, creating a gorgeous, smooth base.

Step 4: Add Whipped Topping

Fold in that cloudlike whipped topping until everything is light, fluffy, and fully combined. You’re aiming for an airy, pillowy layer here, so mix with a gentle hand.

Step 5: Assemble the Cream Cheese Layer

Spoon your cream cheese and whipped topping mixture right over the chilled crust, smoothing it out with a spatula all the way to the edges. Every bite needs a bit of this creamy goodness, so spread lovingly and evenly.

Step 6: Add Fruit Layers

Now it’s time for the fruit! Arrange the sliced bananas in a single snug layer over the cream cheese. Scatter the drained pineapple chunks across the top, letting them nestle among the bananas. These two fruits are what transforms this cake into a real banana split experience.

Step 7: Chocolate and Nuts

Drizzle on your chocolate syrup, letting it pool and run in little rivulets over all that fruit. Sprinkle on the chopped walnuts for flavor and crunch. This is where your No-Bake Banana Split Cake really starts to look festive and irresistible!

Step 8: Chill Thoroughly

To get those perfectly sliceable layers, cover and refrigerate your cake for at least 3 hours—or overnight if you’re planning ahead. Chilling not only helps it firm up but also lets all those flavors marry together beautifully.

Step 9: The Finishing Touch

Just before serving, crown your cake with maraschino cherries. Place one cherry on each slice for a classic look, or sprinkle them all over for extra fun. Now, stand back and admire your masterpiece!

How to Serve No-Bake Banana Split Cake

Garnishes

You can never go wrong piling on extra fun! Along with the classic maraschino cherries, try a light dusting of more chopped nuts, an extra swirl of chocolate syrup, or even a few rainbow sprinkles for a party vibe. Whipped cream piped along the edges transforms each slice into a sundae experience—invite your guests to customize their portions for the ultimate no-bake dessert bar.

Side Dishes

Since No-Bake Banana Split Cake is sweet, creamy, and just a bit decadent, pair it with something light and refreshing. A bowl of fresh strawberries or assorted berries on the side mirrors the fruity notes and brings balance to the party. For something super simple, a small scoop of vanilla or strawberry frozen yogurt makes a fun, cool accent.

Creative Ways to Present

This cake is just as ready for a fancy celebration as it is for a weeknight treat. Portion it into individual mason jars or parfait glasses for picnics or parties—layer everything just as you would in the big dish. Or, cut into squares and serve in cupcake liners for fuss-free grabbing at potlucks. No matter how it’s plated, the No-Bake Banana Split Cake always gets plenty of ooohs and ahhhs!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the dish tightly with foil or plastic wrap and store it in the fridge. The cake keeps well for up to three days—though the bananas might soften a bit, the flavor only deepens, making day-two slices secretly irresistible.

Freezing

Want to prepare farther in advance? You can absolutely freeze No-Bake Banana Split Cake! Wrap individual slices in plastic wrap, then place in an airtight container. Freeze for up to a month. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture. Note: the bananas may darken, but the taste stays spot on.

Reheating

No need to reheat—this cake is all about cool, creamy comfort. If you’ve frozen slices, let them defrost in the refrigerator before serving (avoid the microwave to keep the texture just right). Serve chilled directly from the fridge for the best experience.

FAQs

Can I use fresh whipped cream instead of whipped topping?

Absolutely! You can whip up your own cream for a richer, more homemade touch. Just make sure it’s stiff and stable enough to hold up as the cake chills—about 2 cups whipped should do the trick.

How do I keep the bananas from turning brown?

For picture-perfect slices, layer the bananas just before serving, or toss them in a little lemon juice to help prevent browning. Chilling the cake soon after assembly also keeps them looking fresh.

Can I make this No-Bake Banana Split Cake gluten-free?

Yes! Just swap out the graham crackers for your favorite gluten-free alternative. Many stores now carry gluten-free graham-style crackers that work beautifully here.

What other nuts work if I don’t have walnuts?

Pecans or chopped peanuts make wonderful substitutes for walnuts, bringing their own distinctive flavor and satisfying crunch. For a nut-free option, try toasted coconut flakes instead.

Can I add other fruits?

Definitely—this dessert is endlessly customizable! Strawberries, blueberries, or even thinly sliced kiwi fit right in. Just make sure any extra fruit is well-drained to keep the layers from getting soggy.

Final Thoughts

If you’ve been craving a dessert that’s as fun to make as it is to eat, then you absolutely need to try this No-Bake Banana Split Cake. It’s playful, simple, and always a hit for any occasion. Whip it up, share a slice, and watch this no-bake wonder become a family tradition!

No-Bake Banana Split Cake Recipe

★★★★★

4.7 from 24 reviews

Author: Lily
Total Time: 3 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the deliciousness of a No-Bake Banana Split Cake, a delightful dessert that brings together all the flavors of a classic banana split in a convenient cake form.

Instructions

Graham Cracker Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press Crust: Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate for about 10 minutes to set.
Cream Cheese Filling: In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add Whipped Topping: Stir in the whipped topping until fully incorporated and the mixture is light and fluffy.
Layering: Spread the cream cheese mixture over the chilled crust. Layer with sliced bananas, pineapple chunks, and walnuts.
Chocolate Drizzle: Drizzle chocolate syrup over the fruit layer and sprinkle with chopped walnuts.
Chill: Refrigerate the cake for at least 3 hours or overnight for the best texture and flavor.
Serve: Before serving, top with maraschino cherries for that classic banana split touch.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 23g
Sodium: 240mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: No-Bake Banana Split Cake, Banana Split Dessert, Easy Dessert Recipe