You know those days when it’s too darn hot to even think about turning on the oven? That’s when I whip up my no bake banana split cake. I remember the first time I tried this recipe at a summer potluck (oh, those were the days!) and it quickly became my go-to dessert whenever I wanted to impress—without breaking a sweat.
Why You’ll Love This Dessert
I make this when I’m in the mood for something sweet but feel too lazy to actually ‘bake’. My family goes crazy for this because it’s like a slice of summer, and honestly, who doesn’t love a good banana split? (Though, sometimes making whipped cream can be a bit of a pain.)
What You’ll Need
- 1 1/2 cups graham cracker crumbs (I’ve used digestive biscuits in a pinch)
- 1/2 cup melted butter (if you’re feeling decadent, try salted)
- 2 ripe bananas, sliced (I swear by Chiquita bananas, but any ripe ones work)
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar (sometimes I add a smidge more for extra sweetness)
- 1 tub (8 oz) whipped topping (or whip your own if you’re fancy)
- Chocolate syrup, for drizzling
- Chopped nuts (optional, but adds a good crunch)
- Maraschino cherries (because what’s a banana split without them?)
How To Make It
Mix the graham cracker crumbs with melted butter until you’ve got a sandy texture. Press this into the bottom of a 9×13 inch pan. (This is where I usually sneak a taste—shhh!) Let that chill in the fridge while you prepare the filling.
Beat the cream cheese and powdered sugar together until smooth. Spread this over the crust. Next, layer the sliced bananas over the cream cheese mix. Don’t worry if it looks a bit uneven—it always does!
Spread the drained pineapple over the bananas. Then, top with the whipped topping, spreading it evenly. Drizzle with chocolate syrup and sprinkle with nuts and cherries. Pop it in the fridge for at least a couple of hours, or if you’re like me, overnight is best (I think it tastes even better the next day!)
Little Nuggets of Wisdom
This cake is like a blank canvas, waiting for your creativity. I once tried adding strawberries, but they made it a bit soggy—lesson learned! Also, if you don’t have a mixer for the cream cheese, a fork and some elbow grease will do just fine.
Variations I’ve Tried (and Some Not So Successful)
I’ve experimented with adding a layer of Nutella between the cream cheese and bananas—delicious, but rich! On the flip side, using low-fat versions of ingredients didn’t quite cut it for me. Go for the real deal, I say.
Gear You Might Need
A 9×13 inch pan is essential, but I’ve also made mini versions in ramekins for portion control. No mixer? No problem—hand mixing is a good workout!
Storing Your Treat
This cake will keep for about 3 days in the fridge, though honestly, in my house it never lasts more than a day!
Serving It Up
I like to serve this chilled, with an extra dollop of whipped cream and a cherry on top. My sister insists on having it with vanilla ice cream. Honestly, who am I to argue?
Pro Tips Learned the Hard Way
I once tried rushing the chilling process by putting it in the freezer, and boy was that a mistake—the crust became rock hard! Let it chill properly in the fridge, trust me on this.
Your Questions, Answered
Can I use fresh pineapple instead of canned? Sure, but you might need to add a bit of sugar and be sure it’s well-drained.
How long should I chill it? At least two hours, but if you’re patient enough to wait overnight, it’s worth it!
Can I make this ahead of time? Definitely! It’s one of those desserts that get better as the flavors meld together.