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+ servings

Banana Split Cake

This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an ice-box cake.
Course Dessert
Cuisine American
Keyword Banana Split Cake, Banana Split Cake Recipe
Prep Time 20 minutes
Chilling 6 hours 30 minutes
Total Time 20 minutes
Servings 12
Calories 350kcal


  • 2 cups of sifted powdered sugar
  • 1 ¼ cup of soft butter
  • 1 teaspoon of vanilla extract
  • 4 medium bananas
  • 9 ounces of cool whip
  • 1/2 cup of chopped pecans
  • 4 ounces of maraschino cherries
  • 20 ounce can of crushed pineapple well drained
  • 2 cups of graham crackers crushed


  • Melt ½ a cup of butter and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 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.



Pro Tip: Make the day before to give adequate time for the cake to set.


Calories: 350kcal