Why You’ll Love This Recipe

I love that it brings together all my favorite banana split elements—bananas, pineapple, cherries, cream, and nuts—into a fun no-bake dessert. It’s refreshing, easy to make, and perfect for hot days when I don’t want to heat up the kitchen.

Ingredients

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

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Powdered sugar
Bananas, sliced
Crushed pineapple, drained
Thawed whipped topping (like Cool Whip)
Chopped peanuts (or nuts of choice)
Maraschino cherries

Directions

I combine graham cracker crumbs, sugar, and melted butter, then press that mixture firmly into the bottom of a 9×13-inch pan to form the crust.
After chilling the crust until it’s set, I beat together cream cheese and powdered sugar until smooth, then spread it evenly over the crust.
I layer sliced bananas and drained crushed pineapple on top of the cream cheese layer.
I evenly spread the whipped topping over the fruit.
I sprinkle chopped peanuts (or other nuts) on top, then arrange maraschino cherries as the finishing touch.
I refrigerate the cake for at least several hours—ideally 6–8 hours or overnight—to let the layers set and flavors meld before slicing and serving.

Servings and timing

Yields: about 15 servings
Prep time: ~30 minutes
Chill time: at least 6 hours (up to overnight)
Total time: ~6½–7 hours

Variations

I brush banana slices with lemon juice before layering to slow browning.
I swap out crushed pineapple for diced fresh strawberries or blueberries for a different fruit twist.
I sprinkle toasted coconut or chocolate shavings on top for extra flavor.
I use chopped walnuts or pecans instead of peanuts for a different nutty crunch.
For a lighter version, I substitute part of the cream cheese with Greek yogurt.

Storage / reheating

I store leftovers in the fridge covered with plastic wrap or in an airtight container for up to 3 days. The cake is best served cold—no reheating needed.

FAQs

Can I make this cake a day ahead?

Absolutely—I usually prepare it the night before. Chilling overnight gives the best texture and set layers.

Why does the banana sometimes brown?

That’s natural, but brushing the banana slices with a little lemon juice before layering helps slow the browning.

How clean will the sliced pieces come out?

To get neat slices, I run a sharp knife under hot water between cuts and dry it before slicing.

Can I freeze the cake?

Freezing isn’t ideal—fruits and whipped topping can become watery when thawed. It’s best kept in the fridge.

Can I make it gluten-free?

Yes! I use gluten-free graham crackers or gluten-free cookie crumbs to make the crust suitable for gluten-free diets.

Conclusion

This No-Bake Banana Split Cake brings playful summer nostalgia to any table without heating up the kitchen. Easy to assemble and bursting with fruit, cream, and crunch, it’s always a crowd-pleaser—and leftovers (if there are any) are just as delightful the next day.