This No-Bake Banana Split Cake is a creamy, fruity, and irresistibly sweet dessert that brings all the flavors of the classic banana split into an easy-to-make layered cake. With no oven needed, it’s the perfect chilled treat for warm days or festive gatherings.

Why You’ll Love This Recipe

I love how this cake captures the fun and nostalgia of a banana split while being so simple to put together. There’s no baking involved, so it’s perfect for hot days when I don’t want to heat up the kitchen. The layers of graham cracker crust, sweet cream cheese, fresh bananas, crushed pineapple, fluffy whipped topping, and bright cherries come together in a beautiful and crowd-pleasing dessert. It’s a make-ahead dream that I can chill and serve when I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, divided
cream cheese, softened
confectioners’ sugar
pinch of salt
bananas
crushed pineapple, well drained
whipped topping (like Cool Whip)
chopped pecans
maraschino cherries, drained and patted dry

Directions

I start by mixing graham cracker crumbs with half the melted butter and press it into a 9×13-inch dish to form the crust.

In a mixing bowl, I beat the remaining butter with cream cheese, confectioners’ sugar, and a pinch of salt until smooth and fluffy. I spread this mixture evenly over the crust.
I slice the bananas and layer them over the cream cheese filling, then top with the well-drained crushed pineapple.
I spread the whipped topping gently over the fruit layer to cover everything.
Finally, I sprinkle chopped pecans on top and add maraschino cherries for a festive finish.
I cover and refrigerate the cake for at least 2-3 hours, or overnight if possible, to let it set properly.

Servings and Timing

Servings: 12
Prep Time: 25 minutes
Chill Time: 2 to 3 hours (or overnight)
Total Time: About 2.5 to 3.5 hours

Variations

I sometimes add sliced strawberries along with the bananas for more fruit flavor.
For a nut-free version, I leave out the pecans or replace them with mini chocolate chips.
Instead of graham crackers, I use crushed vanilla wafers or chocolate cookies for a different crust flavor.
When I want more indulgence, I drizzle chocolate or caramel sauce over the whipped topping.
I’ve also used homemade whipped cream instead of store-bought, though I know it may not hold up as long.

Storage/Reheating

I keep the banana split cake covered in the refrigerator, where it stays fresh for up to 3 days. Since the bananas can brown over time, I try to enjoy it within the first day or two for the best look and taste. I don’t recommend freezing it, as the texture of the cream and fruit layers changes when thawed.

FAQs

How do I keep the bananas from browning?

I slice the bananas just before assembling the dessert and make sure they’re fully covered by the whipped topping to reduce exposure to air.

Can I make this dessert a day ahead?

Yes, I often prepare it the night before. It sets beautifully overnight and tastes even better the next day.

Is there a substitute for whipped topping?

I can use homemade whipped cream instead, but I keep in mind it might not hold its shape as well over time.

Can I use fresh pineapple?

Yes, I’ve used fresh pineapple. I make sure to chop it finely and drain it thoroughly to avoid making the dessert watery.

What can I use instead of graham cracker crumbs?

Crushed vanilla wafers, chocolate graham crackers, or even digestive biscuits work great as alternative crusts.

Conclusion

This No-Bake Banana Split Cake is everything I want in a dessert—easy, delicious, and full of classic flavor. Whether I’m hosting a party or just craving something sweet, it never fails to impress. It’s a fantastic make-ahead treat that looks beautiful and tastes like summer in every bite.