No-Bake Banana Split Cake Recipe – Easy & Delicious Dessert

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Hello, fellow dessert enthusiasts! If you’re looking for a simple yet delightful treat that combines the classic flavors of a banana split into a convenient, no-bake cake, you’re in the right place. This Easy No-Bake Banana Split Cake is perfect for any occasion and is sure to impress your family and friends.

Introduction

This no-bake banana split cake brings all the delicious elements of a traditional banana split into a single, easy-to-make dessert. With a creamy filling, layers of fresh fruit, and a crunchy graham cracker crust, it’s a refreshing treat that requires no baking. Perfect for hot summer days or when you’re short on time, this cake is as fun to make as it is to eat.

Ingredients

To prepare this comforting Easy No-Bake Banana Split Cake, you’ll need:

Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt

Filling:

  • 16 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 8 ounces Cool Whip
  • 1 teaspoon vanilla extract

Toppings:

  • 3 to 4 bananas, sliced
  • 1 (20-ounce) can crushed pineapple, drained
  • 20 ounces strawberries, sliced
  • 8 ounces Cool Whip
  • 1/2 cup hazelnuts, chopped
  • Chocolate sauce

Optional Substitutions:

  • For a gluten-free crust, use gluten-free graham cracker crumbs.
  • Substitute dairy-free cream cheese and whipped topping to make it vegan.

How to Make Easy No-Bake Banana Split Cake

Follow these steps to create your own delicious Easy No-Bake Banana Split Cake:

Prepare the Crust:

  1. In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/3 cup of melted unsalted butter and 1 teaspoon of salt.
  2. Press the mixture firmly into the bottom of a greased 9×13-inch dish to form an even layer.
  3. Chill the crust in the refrigerator while you prepare the filling.

Make the Filling:

  1. In a large bowl, beat 16 ounces of cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy.
  2. Gently fold in 8 ounces of Cool Whip until well combined.
  3. Spread the filling evenly over the chilled crust.

Layer Toppings:

  1. Arrange slices of 3 to 4 bananas over the filling.
  2. Evenly distribute 1 (20-ounce) can of drained crushed pineapple on top of the bananas.
  3. Add 20 ounces of sliced strawberries over the pineapple layer.

Top it Off:

  1. Spread 8 ounces of Cool Whip over the fruit layers.
  2. Drizzle chocolate sauce generously over the Cool Whip.
  3. Sprinkle 1/2 cup of chopped hazelnuts on top.

Chill and Serve:

  1. Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
  2. Slice into squares and enjoy!

Helpful Tips

For the best results, make sure to use ripe bananas as they add the perfect sweetness and texture. If you prefer a different type of nut, feel free to substitute the hazelnuts with walnuts or pecans. To prevent the bananas from browning, you can lightly coat them with lemon juice before layering.

Cooking Tips

To enhance the flavors, consider adding a teaspoon of almond extract to the filling. A springform pan can also be used for a more elegant presentation. If you don’t have a food processor to make graham cracker crumbs, place the crackers in a ziplock bag and crush them with a rolling pin.

Serving Suggestions

This Easy No-Bake Banana Split Cake pairs wonderfully with a cup of hot coffee or a glass of cold milk. For a special touch, add a cherry on top of each slice before serving. It’s also a fantastic addition to any potluck, picnic, or birthday party.

Nutritional Information

Nutritional Information (per serving)

  • Calories: 350
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 10g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 220mg
  • Potassium: 350mg
  • Fiber: 3g
  • Sugar: 30g
  • Vitamin A: 15%
  • Vitamin C: 45%
  • Calcium: 8%
  • Iron: 6%

This dessert not only satisfies your sweet tooth but also provides a good dose of vitamins and minerals from the fresh fruits. The bananas offer potassium, while the strawberries and pineapple are rich in vitamin C.

Storage and Leftovers

Refrigerate: Store the leftover cake in an airtight container in the refrigerator for up to 3 days.

Reheat: This cake is best served cold, so no reheating is necessary. If you find the crust becoming too soft, you can freeze individual slices and thaw them slightly before serving.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Just make sure to drain any excess juice to prevent the cake from becoming soggy.

2. What can I use instead of Cool Whip? You can use homemade whipped cream as a substitute. Beat heavy cream with a bit of sugar and vanilla extract until stiff peaks form.

3. How can I make this cake gluten-free? Simply substitute the graham cracker crumbs with gluten-free graham crackers.

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Conclusion

I hope you enjoy making and eating this Easy No-Bake Banana Split Cake as much as I do. It’s a delightful dessert that’s sure to bring a smile to anyone’s face. Don’t forget to share your experience and any variations you tried. Happy cooking!

Print
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No-Bake Banana Split Cake Recipe - Easy & Delicious Dessert

No-Bake Banana Split Cake Recipe – Easy & Delicious Dessert


Description

Hello, fellow dessert enthusiasts! If you’re looking for a simple yet delightful treat that combines the classic flavors of a banana split into a convenient, no-bake cake, you’re in the right place. This Easy No-Bake Banana Split Cake is perfect for any occasion and is sure to impress your family and friends


Ingredients

Scale

Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt

Filling:

  • 16 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 8 ounces Cool Whip
  • 1 teaspoon vanilla extract

Toppings:

  • 3 to 4 bananas, sliced
  • 1 (20-ounce) can crushed pineapple, drained
  • 20 ounces strawberries, sliced
  • 8 ounces Cool Whip
  • 1/2 cup hazelnuts, chopped
  • Chocolate sauce

Optional Substitutions:

  • For a gluten-free crust, use gluten-free graham cracker crumbs.
  • Substitute dairy-free cream cheese and whipped topping to make it vegan.

Instructions

Prepare the Crust:

  1. In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/3 cup of melted unsalted butter and 1 teaspoon of salt.
  2. Press the mixture firmly into the bottom of a greased 9×13-inch dish to form an even layer.
  3. Chill the crust in the refrigerator while you prepare the filling.

Make the Filling:

  1. In a large bowl, beat 16 ounces of cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy.
  2. Gently fold in 8 ounces of Cool Whip until well combined.
  3. Spread the filling evenly over the chilled crust.

Layer Toppings:

  1. Arrange slices of 3 to 4 bananas over the filling.
  2. Evenly distribute 1 (20-ounce) can of drained crushed pineapple on top of the bananas.
  3. Add 20 ounces of sliced strawberries over the pineapple layer.

Top it Off:

  1. Spread 8 ounces of Cool Whip over the fruit layers.
  2. Drizzle chocolate sauce generously over the Cool Whip.
  3. Sprinkle 1/2 cup of chopped hazelnuts on top.

Chill and Serve:

  1. Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
  2. Slice into squares and enjoy!

Notes

For the best results, make sure to use ripe bananas as they add the perfect sweetness and texture. If you prefer a different type of nut, feel free to substitute the hazelnuts with walnuts or pecans. To prevent the bananas from browning, you can lightly coat them with lemon juice before layering.

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