December 1, 2022Review Recipe
Table of Contents
Get ready for this Southern-style no-bake banana split cake recipe. It’s all the flavors of a banana split sundae layered in an icebox cake form from the fresh bananas to the whipped cream to the maraschino cherry on top.
Banana Split Cake Ingredients
- 2 cups of graham crackers, crushed
- 1¼ cups of softened butter, divided
- 2 cups of sifted powdered sugar
- 1 teaspoon of vanilla extract
- 20-ounce can of crushed pineapple, well-drained
- 4 medium bananas
- 9 ounces of Cool Whip
- ½ cup of chopped pecans
- 4 ounces of maraschino cherries
SUBSTITUTIONS AND ADDITIONS
ALTERNATIVE TOPPINGS: You can put any of your favorite banana split toppings on this cake as well – whether it’s walnuts or sprinkles. To switch things up I’ve sometimes even put in fresh or frozen strawberry slices. Just don’t forget the most important part – the big dollop of whipped cream at the very top with a drizzle of chocolate syrup and a sweet maraschino cherry.
CRUST: You could use vanilla wafers for the no-bake crust instead of the graham cracker crumb crust.
How To Make This Banana Split Cake Recipe
STEP ONE: Melt ½ cup of butter and mix together with 2 cups of graham cracker crumbs. Pat this crust mixture firmly into the bottom of a 9×13-inch pan.
OUR RECIPE DEVELOPER SAYS
If your graham crackers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
STEP TWO: Beat powdered sugar, the rest of the butter, and the vanilla extract on medium speed. Continue beating for 5 minutes. Once this is all well incorporated, spread the mix evenly over the graham cracker crust. Put the baking dish in the fridge to chill for 30 minutes.
Make sure the butter is at room temperature rather than cold or melted. This way it will blend well with the other ingredients.
STEP THREE: When the cake is done chilling, it’s ready for the next layer. Drain out all the pineapple juice from your can of crushed pineapples and spread the crushed pineapples all over the chilled cream cake mixture.
STEP FOUR: Slice the bananas and lay the banana slices out over the pineapple layer.
STEP FIVE: Over the banana layer, apply a generous layer of cool whip then sprinkle on the chopped pecans.
STEP SIX: Cover the cake with plastic wrap and refrigerate for 6 hours or overnight.
Icebox cakes are actually best when they are made a day before so they set completely.
STEP SEVEN: Garnish with sliced cherries before serving.
How To Serve
When you’re ready to eat this great treat, garnish your banana cake with sliced maraschino cherries. Drizzle on melted chocolate or hot fudge or sprinkle on some shaved chocolate curls, and it’ll be just like the sundae treat you’ve always loved.
IN THE FRIDGE: What happens when you have leftover banana split cake? It’s made in the fridge, and so it will have no problem staying in the fridge. To store your unfinished cake, simply rewrap the slices with cling wrap or plastic wrap and return it to the fridge. For the best flavor, make sure that you finish that cake within two or three days.
IN THE FREEZER: This delightful cake can also be kept in the freezer for up to a month.
What are you waiting for? This amazing cake is going to make many appearances at dessert time so you better get familiar with it! It’ll always be a great time with a cherry on top.
FREQUENTLY ASKED QUESTIONS
You could replace the regular graham crackers with chocolate graham crackers or a crushed vanilla wafer base.
This recipe is actually best if you make it ahead of time and let it chill to make sure all of the layers are set.
This cake is very flexible in terms of what fruit you add. Pick your favorites and either add them with the bananas or replace the bananas completely. The sky’s the limit with this cake!
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Banana Split Cake
- 2 cups graham crackers, crushed
- 1¼ cups butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, well drained
- 4 medium bananas
- 9 ounces Cool Whip
- ½ cup pecans, chopped
- 4 ounces maraschino cherries
- Melt ½ cup of butter and mix together with 2 cups of graham crackers. Pat this mixture firmly into the bottom of a 9 x 13-inch pan.
- Beat powdered sugar, soft butter, and vanilla for about 5 minutes until well incorporated.
- Spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.
- Drain pineapple and spread over cream mixture.
- Arrange bananas over pineapple.
- Cover with Cool Whip, sprinkle with pecans.
- Cover and refrigerate for 6 hours or overnight.
- Garnish with sliced cherries before serving.
- If your graham crackers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
- Make sure the butter is at room temperature rather than cold or melted. This way it will blend well with the other ingredients.
- Icebox cakes are actually best when they are made a day before so they set completely.