By no-bake banana split cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
no-bake banana split cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, no-bake banana split cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the crust
2 cups graham cracker, crumbled
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 (as many as you need to cover the baking dish)
1 (20-ounce) can crushed pineapple, drained well
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
chocolate sauce
PREPARATION STEPS
The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust.
Grease a 9×13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients.
For the topping, whip together cream cheese, sugar, and vanilla extract. Once it’s well combined, add the Cool Whip using a rubber spatula. Spread the topping over your crust.
Now, layer your dish with banana slices. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries.
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For the finale, top the dish with Cool Whip and melted chocolate drizzle
You can also add nuts and maraschino cherries if you desire
Chill for at least four hours before serving or leave in the fridge overnight.
Cut a slice and enjoy!
Pro tip: The toppings in this recipe aren’t set in stone
This versatile dessert doesn’t really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips… Whatever floats your boat!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
