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Get ready for this Southern-style no-bake banana split cake recipe. It’s all the flavors of a banana split sundae wrapped up in an icebox cake form. From the fresh bananas to the maraschino cherry on top, this is a delicious layered dessert made with ingredients reminiscent of the classic ice cream dessert. Add a drizzle of a little chocolate sauce – out-of-this-world!
BANANA SPLIT CAKE INGREDIENTS
You will need:
- 2 cups of sifted powdered sugar
- 1¼ cups of softened butter
- 1 teaspoon of vanilla extract
- 4 medium bananas
- 9 ounces of Cool Whip
- ½ cup of chopped pecans
- 4 ounces of maraschino cherries
- 20-ounce can of crushed pineapple, well-drained
- 2 cups of graham crackers, crushed
SUBSTITUTIONS AND ADDITIONS
ALTERNATIVE TOPPINGS: You can put in 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 graham cracker crumbs. Pat this crust mixture firmly into the bottom of a 9×13-inch pan.
PRO TIP: 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.
PRO TIP: 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 some 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 pineapple 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.
PRO TIP: 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.
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.
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!
MORE DESSERT RECIPES YOU’LL LOVE
- Strawberry Angel Food Cake
- Banana Pudding Cake
- No Bake Eclair Cake
- Pineapple Upside Down Cake
- Jello Poke Cake
- Butter Pecan Crunch
Banana Split Cake
- 2 cups powdered sugar sifted
- 1¼ cups butter softened
- 1 teaspoon vanilla extract
- 4 medium bananas
- 9 ounces Cool Whip
- ½ cup pecans chopped
- 4 ounces maraschino cherries
- 20 ounces crushed pineapple well drained
- 2 cups graham crackers crushed
- Melt ½ cup of butter and mix together with 2 cup 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.