Creamy Banana Split Cake

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Calories

320

This Banana Split Cake is the ultimate no-bake dessert that brings together all the beloved flavours of a banana split in one easy-to-make treat.

With its graham cracker crust, creamy cheese layer, fresh bananas, sweet pineapple, and a sprinkle of chocolate chips, it's a dessert that's sure to please everyone. Finished off with maraschino cherries and optional walnuts, this cake is as delightful to look at as it is to eat.

The layers are beautifully stacked to create a colourful, vibrant dessert that brings a touch of nostalgia to any table. The rich, creamy filling contrasts perfectly with the crunchy crust, while the fresh fruits and chocolate chips add a burst of flavour in every bite.

This cake is the perfect way to celebrate warm weather, and it’s the perfect addition to any summer picnic or barbecue.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups heavy whipped cream
1 teaspoon vanilla extract
3 ripe bananas, sliced
1 (8 oz) can crushed pineapple, drained
1 cup mini chocolate chips
1/2 cup crushed walnuts (optional)

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Directions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are coated with butter.
Press this mixture into the bottom of a 9x13-inch baking dish to form a crust. Bake for 10 minutes, then allow it to cool completely.
In a separate bowl, beat together softened cream cheese and powdered sugar until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until combined.
Spread the cream cheese mixture over the cooled crust.
Layer the sliced bananas over the cream cheese layer, followed by the drained pineapple.
Sprinkle mini chocolate chips and crushed walnuts (if using) over the fruit layers.
Finish by topping the cake with maraschino cherries for a classic touch.
Refrigerate the cake for at least 4 hours (overnight is best) to allow the flavors to meld together.
Slice and serve chilled for a refreshing, decadent treat!

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 22 grams; 28%
Saturated Fat: 9 grams; 45%
Cholesterol: 35 milligrams; 12%
Sodium: 200 milligrams; 9%
Carbs: 30 grams; 11%
Protein: 3 grams
Sugar: 20 grams
Fiber: 2 grams; 7%

10 Tips to Keep in Mind When Making Banana Split Cake

Use ripe bananas: The riper the bananas, the sweeter and more flavourful they will be in your cake.
Chill the cake properly: This cake requires at least 4 hours of refrigeration for the flavours to fully come together.
Draining pineapple is important: Make sure to drain the pineapple well to avoid making the cake soggy.
Substitute whipped topping: If you don't have heavy cream, you can use whipped topping as a shortcut.
Add your favourite nuts: Walnuts, pecans, or almonds are all great options for a crunchy addition to the cake.
Use mini chocolate chips: These provide a better distribution and texture than regular-sized chocolate chips.
Try adding other fruits: Strawberries or raspberries make a great addition to the layers for extra flavour.
Customise the crust: You can use chocolate graham crackers or even crushed cookies for a different twist.
Serve immediately for a softer texture: If you don't want the crust to be too crunchy, serve the cake right after chilling for a couple of hours.
Make it healthier: Use Greek yogurt instead of cream cheese and substitute a low-fat whipped topping for a lighter version of this dessert.

Serving Suggestions

Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side complements the fruit and chocolate flavours in the cake.
Fresh Fruit Salad: Serve alongside a refreshing fruit salad with seasonal fruits for a light contrast to the richness of the cake.
Coffee or Tea: A hot beverage like coffee or iced tea pairs nicely with the cool, creamy texture of the cake.
Chocolate Drizzle: For extra indulgence, drizzle some chocolate syrup over each slice before serving.
Whipped Cream: Top the cake with extra whipped cream for a decadent finishing touch.

FAQ's

Q: Can I make Banana Split Cake ahead of time?
A: Yes, you can make this cake a day or two ahead of time and store it in the fridge. It actually tastes better when the flavours have had more time to blend.

Q: Can I freeze Banana Split Cake?
A: It’s not recommended to freeze this dessert as the texture can change when thawed, especially the whipped cream and banana layers.

Q: Can I use a different crust?
A: Absolutely! You can try using crushed Oreos, vanilla wafers, or even a store-bought graham cracker crust for a different flavour.

Q: How do I make this gluten-free?
A: Simply substitute gluten-free graham crackers or another gluten-free cookie option for the crust.

Q: Can I use a different fruit?
A: Yes, feel free to swap out the bananas or pineapple with other fruits like strawberries, peaches, or berries for a different twist!

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Creamy Banana Split Cake