Description

This Banana Split Cake is a no-bake, layered dessert that captures all the flavors of a classic banana split in an easy-to-make, crowd-pleasing cake. Featuring a crunchy graham cracker crust, creamy sweetened cream cheese layer, fresh bananas soaked briefly in pineapple juice to prevent browning, juicy crushed pineapple, fluffy Cool Whip, chopped peanuts, maraschino cherries, and an optional drizzle of hot fudge sauce, this cake is perfect for summertime gatherings or any occasion craving a nostalgic treat.

Ingredients

Graham Cracker Crust

1/2 cup butter
2 cups graham cracker crumbs (or about 14 full sized crackers, crushed)
2 tablespoons granulated sugar

Cream Cheese Layer

8 oz cream cheese (softened)
1/2 cup butter (softened)
2 cups confectioners sugar (powdered)
1/8 teaspoon sea salt (just a pinch)

Fruit and Toppings

20 oz can crushed pineapple (in its own juices, drained; juice reserved)
4 bananas
8 oz Cool Whip (thawed in refrigerator)
1 1/2 cups peanuts (finely chopped)
12 maraschino cherries (rinsed and dried, 1 for each slice)
Hot fudge sauce (for drizzling, optional)

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Instructions

Make the Graham Cracker Crust: In a small sauce pot over medium heat, add 1/2 cup butter and 2 tablespoons granulated sugar. Cook while stirring occasionally until the butter melts and the sugar dissolves completely. Remove from heat, then stir in 2 cups graham cracker crumbs until well combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Set aside.
Prepare the Cream Cheese Layer: In a mixing bowl, using a hand mixer or stand mixer, beat together 8 oz softened cream cheese, 1/2 cup softened butter, 2 cups powdered sugar, and a pinch (1/8 teaspoon) sea salt until the mixture is fluffy and smooth, about 2 minutes. Scrape down the sides as needed to fully incorporate ingredients. Spread this cream cheese mixture evenly over the graham cracker crust layer in the baking dish.
Prepare the Fruit Layers: Open the can of crushed pineapple and drain well, reserving the juice in a small bowl. Peel and slice 4 bananas. As you slice them, place the banana slices briefly into the reserved pineapple juice to prevent browning. Then remove the bananas from the juice and discard the liquid. Arrange the banana slices in an even layer over the cream cheese layer in the baking dish. Next, evenly spread the drained crushed pineapple over the bananas.
Add Cool Whip and Toppings: Spread 8 oz of thawed Cool Whip evenly over the pineapple layer. Sprinkle 1 1/2 cups finely chopped peanuts over the Cool Whip. Place 12 maraschino cherries, one at the spot where each slice will be cut, distributing them evenly across the top.
Optional Hot Fudge Drizzle: If desired, drizzle hot fudge sauce over the top layer diagonally for added flavor and decoration.
Chill and Serve: Cover the entire cake with plastic wrap and refrigerate for at least 2 hours before slicing. Slice into 12 even squares and serve chilled. Keep any leftovers refrigerated between servings.

Notes

Briefly soaking banana slices in pineapple juice helps prevent them from browning and keeps the dessert visually appealing.
This dessert should always be served chilled for best texture and flavor.
For a nut-free version, omit the peanuts or substitute with toasted coconut flakes.
Hot fudge drizzle is optional but adds a classic banana split flavor touch.
Graham cracker crumbs can be substituted with digestive biscuits or similar cookies if desired.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American