Oh my goodness, let me tell you about my no bake banana split cake! It’s the ultimate summer dessert that’s as easy as pie—well, actually, easier since we’re not even baking! Just imagine layers of fresh bananas, fluffy whipped cream, and rich chocolate syrup all coming together in a creamy, dreamy dish. It’s perfect for hot days when you want something sweet but don’t want to heat up the kitchen. Trust me, this cake is a crowd-pleaser! I whip it up for picnics, barbecues, or just because I have a craving for something delicious. Once you try it, you’ll understand why it’s become one of my go-to recipes!

Ingredients List

Here’s what you’ll need to create this fabulous no bake banana split cake. Each ingredient plays a vital role in making this dessert a delightful treat!

3 ripe bananas: Be sure to pick bananas that are perfectly ripe—those with a few brown spots are ideal for maximum sweetness.
1 cup heavy whipping cream: This will give your cake that light, fluffy texture. Make sure it’s cold for easier whipping!
1/2 cup powdered sugar: This sweetens the whipped cream and adds a touch of creaminess. Sift it for a smoother texture if you like!
1 cup graham cracker crumbs: These form the base of your cake, so crush them into fine crumbs for the best crust.
1/2 cup melted butter: This helps bind the crust together. Let it cool slightly before mixing with the crumbs.
1 cup chocolate syrup: Drizzle this over the whipped cream for that classic banana split flavor. You can use store-bought or homemade!
1/2 cup chopped nuts: I love using walnuts or pecans for a nice crunch, but feel free to use your favorite nuts!
1/2 cup maraschino cherries: These add a pop of color and sweetness on top! Don’t skip them—they’re iconic!

How to Prepare the No Bake Banana Split Cake

Get ready to create this delightful dessert with my easy step-by-step guide! Making this no bake banana split cake is so simple, and I promise it’ll be worth the wait. Let’s dive in!

Step 1: Prepare the Baking Dish

First things first, grab yourself a 9×13 inch baking dish. I like to give it a quick spray with non-stick cooking spray or line it with parchment paper. This makes it super easy to remove the cake later. Trust me, you don’t want to be wrestling with the cake when it’s time to serve!

Step 2: Make the Crust

Now, let’s make that fabulous crust! In a medium bowl, mix together your graham cracker crumbs and melted butter until it resembles wet sand. You want the texture to be a little crumbly but still hold together when pressed. Pour this mixture into your prepared dish and press it firmly into an even layer at the bottom. This will be the sturdy base for all those delicious layers!

Step 3: Layer the Bananas

Next up, slice your ripe bananas into thin rounds. I usually go for about ¼-inch slices. Layer them evenly over your crust, making sure to cover every inch. You want those banana slices to shine through, so don’t skimp on this layer!

Step 4: Whip the Cream

Now for the fun part—whipping the cream! In a large mixing bowl, add the heavy whipping cream and powdered sugar. Using an electric mixer, whip this mixture on medium-high speed until soft peaks form. Be careful not to overwhip; we want it to be light and fluffy, not grainy. This will give your cake a lovely, airy texture!

Step 5: Assemble the Cake

Time to bring it all together! Spread the whipped cream evenly over the bananas, making sure every slice gets some love. Then, drizzle that luscious chocolate syrup all over the whipped cream. Finish it off by sprinkling the chopped nuts and adding those beautiful maraschino cherries on top. Wow, it’s starting to look like a masterpiece!

Step 6: Chill and Serve

Finally, it’s time for the hardest part—waiting! Cover the dish with plastic wrap and chill it in the refrigerator for at least 4 hours. This allows all those amazing flavors to meld together. When you’re ready to serve, just cut into squares and watch everyone dig in. It’s the perfect treat for summer gatherings, and I bet you’ll be asked for the recipe!

Nutritional Information

Curious about what’s in this delicious no bake banana split cake? Here’s a breakdown of the nutritional information per serving. Keep in mind that these values are estimates and can vary based on specific brands and ingredient choices!

Serving Size: 1 piece
Calories: 250
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Sodium: 150mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 18g
Protein: 3g
Cholesterol: 30mg

This cake is not only a treat for your taste buds but also has a nice balance of sweetness and creaminess. Enjoy every bite and don’t forget to share the joy with your friends and family!

Tips for Success

To make sure your no bake banana split cake turns out perfectly every time, I’ve got some handy tips and tricks to share! Trust me, a little extra care goes a long way in achieving that dreamy dessert.

Use ripe bananas: The riper your bananas, the sweeter and more flavorful your cake will be. Look for bananas with a few brown spots for the best taste!
Chill your mixing bowl: For extra fluffy whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. It makes a world of difference!
Don’t overwhip the cream: Be careful when whipping the cream—stop as soon as you see soft peaks. Overwhipping can lead to a grainy texture, and we want it to be light and fluffy!
Swap the nuts: Feel free to switch up the nuts based on your preferences or allergies. Almonds, pecans, or even coconut flakes can add a fun twist!
Mix it up with flavors: Want to get creative? Add a splash of vanilla extract to the whipped cream for an extra flavor boost, or try mixing in crushed pineapple for a tropical twist.
Storing leftovers: If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. Just know that the bananas may brown a bit, but the flavor will still be delicious!
Make it ahead: This cake is perfect for preparing the day before! Just let it chill overnight, and you’ll have a delightful dessert ready to impress your guests.

With these tips in your back pocket, you’ll be well on your way to making the most amazing no bake banana split cake! Enjoy every bite and the smiles it brings!

Variations of the No Bake Banana Split Cake

If you’re like me, you love a classic recipe but sometimes crave a twist! Here are some fun and delicious variations for your no bake banana split cake that’ll keep things fresh and exciting.

Berry Bliss: Swap the bananas for strawberries or blueberries! Just layer fresh berries over the crust for a fruity explosion. You can even mix in some berry jam into the whipped cream for an extra burst of flavor!
Tropical Delight: Use pineapple slices instead of bananas and add shredded coconut to the nuts. It’s like a vacation in dessert form! You could even drizzle some coconut cream over the top for an extra tropical touch.
Peanut Butter Twist: Drizzle some creamy peanut butter over the whipped cream layer before adding the chocolate syrup. The combination of banana, chocolate, and peanut butter is simply heavenly!
Nutty Caramel: Instead of chocolate syrup, try drizzling caramel sauce over the whipped cream. You can even sprinkle crushed toffee bits on top for an added crunch!
Chocolate Banana Split: For the chocolate lovers, mix cocoa powder into the whipped cream for a chocolaty layer, or use chocolate graham crackers for the crust. It’s a chocolate lover’s dream!
Vegan Version: Substitute heavy cream with coconut cream and use a dairy-free chocolate syrup. You can also try almond milk for a lighter whipped topping. It’s just as delicious and perfect for those with dietary restrictions!

Experimenting with these variations is half the fun! I can’t wait for you to try them out—each one brings a new twist to the classic no bake banana split cake you know and love!

FAQ Section

Got some questions about my no bake banana split cake? No worries! I’ve got you covered with answers to some of the most common queries I get. Let’s dive in!

Can I use other fruits instead of bananas?

Absolutely! While bananas are a classic choice, you can swap them for strawberries, peaches, or even pineapple. Just remember to layer them evenly to keep that delicious balance of flavors!

How should I store leftovers?

If you have any leftovers (good luck with that!), store them in an airtight container in the fridge for up to 2 days. Just be aware that the bananas might brown a little, but the taste will still be fantastic!

Can I make this cake in advance?

You bet! This cake is perfect for making a day ahead. Just let it chill overnight, and you’ll have a delicious dessert ready to impress when it’s time to serve!

What can I use instead of heavy cream?

If you’re looking for a lighter option, you can use coconut cream or even whipped topping. Just keep in mind that the texture and flavor will be a bit different, but still yummy!

How do I serve the cake?

When you’re ready to serve, simply cut into squares and plate them up. You can add extra chocolate syrup or nuts on top for a finishing touch. It’s all about those delightful layers and presentation!

No Bake Banana Split Cake: 5 Layers of Pure Joy

Author: Lisa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delicious no bake dessert featuring layers of banana, whipped cream, and chocolate.

Ingredients

Scale

3 ripe bananas
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup graham cracker crumbs
1/2 cup melted butter
1 cup chocolate syrup
1/2 cup chopped nuts
1/2 cup maraschino cherries

Instructions

Prepare a 9×13 inch baking dish.
In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the dish.
Slice bananas and layer them over the crust.
Whip the heavy cream with powdered sugar until peaks form.
Spread whipped cream over the bananas.
Drizzle chocolate syrup on top.
Sprinkle chopped nuts and add maraschino cherries.
Chill in the refrigerator for at least 4 hours before serving.

Notes

Can substitute other fruits if desired.
Store leftovers in the refrigerator.
Best enjoyed within 2 days.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: no bake banana split cake

Spread the love