Banana Split Cake

You know those desserts that just feel like childhood? Banana Split Cake is one of mine.

My mom used to make it for birthdays, potlucks, and sometimes just because it had been a long week—and honestly, no one ever complained when it showed up on the table.

It’s cold, creamy, a little bit messy in the best way, and every bite has that old-school magic you didn’t realize you missed.

This cake is all about layers. You start with a sweet graham cracker crust that’s got the perfect amount of crunch.

Then you add a thick, smooth layer of cream cheese filling that’s not too sweet—just enough.

After that, it’s fresh banana slices (always ripe, never mushy), some crushed pineapple, and a fluffy topping that feels like a cloud.

And yes, it has to be topped with chopped nuts and a cherry. That’s the rule. I don’t make the rules—I just follow them.

The best part? You don’t even need to turn on the oven (except for the quick crust bake). It’s one of those desserts that looks fancy, but secretly takes very little effort.

And honestly, it’s so good that even the people who “don’t like bananas” somehow end up going back for seconds.

If you’ve never made Banana Split Cake before, you’re in for a treat. And if you have made it before, well—you already know.

Table of Contents

Banana Split Cake Recipe

Ingredients

For the Crust:

2 cups graham cracker crumbs (made from plain graham crackers)
½ cup unsalted butter, melted
3 tablespoons brown sugar (light or dark)

For the Creamy Cheesecake Layer:

16 oz cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 (8 oz) container whipped topping (such as non-dairy whipped topping), thawed

For the Banana Layer:

3 large ripe bananas, sliced into ¼-inch thick coins

For the Topping Layer:

1 (8 oz) container whipped topping (same as above)
½ cup crushed pineapple, well drained
¼ cup chopped walnuts or pecans
6–8 maraschino cherries, drained and patted dry
2 tablespoons finely chopped dark chocolate or mini chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of a 9×13-inch rectangular glass or ceramic baking dish.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the cream cheese using an electric mixer on medium speed until completely smooth and fluffy (about 2 minutes).
Add the granulated sugar and vanilla extract. Beat again until fully combined and creamy.
Gently fold in 1 container of whipped topping using a spatula. Do not overmix; fold just until incorporated.
Spread this mixture evenly over the cooled graham cracker crust. Smooth the top with an offset spatula or the back of a spoon.
Slice the bananas into uniform coins and immediately arrange them in a single layer over the cheesecake mixture. Try to fully cover the surface without overlapping too much to ensure even flavor.
Gently spread the second container of whipped topping over the banana layer, covering it fully. Smooth it out nicely for a clean finish.
Sprinkle the well-drained crushed pineapple evenly across the top (pat with a paper towel first to remove excess moisture).
Follow with a generous sprinkle of chopped nuts.
Carefully place the maraschino cherries spaced evenly across the top, centering one cherry per slice if you plan to cut into squares.
(Optional) Add a light sprinkle of finely chopped dark chocolate or mini chips for added texture and elegance.
Cover the dish with plastic wrap or a fitted lid.
Refrigerate the cake for at least 4 hours, or preferably overnight. This helps the layers set and the flavors meld.
When ready to serve, slice into neat squares with a sharp knife. Clean the knife between cuts for clean edges.

How Do You Make A No-Bake Banana Split Cake?

To make it the easy no-bake way (except for the crust, which is optional to bake), here’s what helps:

Use room-temperature cream cheese: This gives you a smooth, lump-free filling.
Chill each layer if needed: If the base layer feels too soft, pop it in the fridge for 15–20 minutes before adding fruit or topping.
Drain fruits well: Always pat your pineapples and cherries dry to keep the top from getting watery.
Use ripe but firm bananas: They should be yellow with no black spots to keep their shape and taste right.
Layer gently: Spread each layer evenly and smoothly to avoid mixing the layers by mistake.
Chill for at least 4 hours: Overnight is best. It firms everything up and makes slicing cleaner.

Can I Use Fresh Whipped Cream Instead Of Whipped Topping?

Yes, you can, but keep these things in mind:

Stabilize it: Use a bit of powdered sugar and cornstarch or cream stabilizer so it holds its shape longer.
Whip to medium peaks: Over-whipped cream can get grainy, and under-whipped cream might collapse.
Use right away: Fresh cream doesn’t last as long as store-bought topping, so don’t leave it out too long.
Refrigerate leftovers quickly: Since it’s dairy-based, it spoils faster than non-dairy options.

How Do You Keep Bananas From Turning Brown In Banana Split Cake?

To keep them looking fresh longer, here are a few tricks:

Use lemon juice: Lightly brush banana slices with lemon juice before layering.
Cover them well: Make sure the whipped topping fully covers the bananas so they don’t get air exposure.
Add bananas just before serving: If you’re prepping ahead, wait to add them until a few hours before eating.

Is Banana Split Cake Made With Pudding Or Cream Cheese?

Both versions exist, but the classic and richer one uses cream cheese.

Cream cheese gives a thicker, cheesecake-style layer: It’s smooth, rich, and not too sweet.
Pudding-based versions are lighter: They use instant vanilla or banana pudding with milk for a softer filling.
Use what you like: But for the version with layers that hold well, cream cheese is the better choice.

Do I Need To Bake The Crust For Banana Split Cake?

Not always, but baking helps.

Baking makes it firmer: It sets the butter and crumbs so the crust doesn’t fall apart.
No-bake works too: Just chill the crust for 1 hour before adding the filling if you skip the oven.
Use a flat-bottomed cup: Press it down evenly to help it hold together if not baking.

Can I Make Banana Split Cake The Night Before?

Yes, in fact it’s better that way.

Gives layers time to set: Everything firms up and slices come out cleaner.
Let it chill uncovered for 30 mins first: Then cover it loosely to avoid moisture build-up.
Add bananas fresh if worried about browning: You can wait until morning to add the banana layer and topping.

Is It Safe To Use Canned Pineapple In Banana Split Cake?

Yes, it’s perfectly fine—as long as it’s used correctly:

Drain it very well: Press it between paper towels if needed. Too much juice makes the cake soggy.
Choose crushed pineapple in juice, not syrup: Juice-based cans are lighter and not overly sweet.
Use room temperature: Cold pineapple from the fridge can make the whipped topping stiff when spread.

What Size Pan Should I Use For Banana Split Cake?

The standard size for this recipe is:

9×13-inch rectangular dish: Glass or ceramic works best.
Deep dish if possible: This cake has several layers, so a pan with taller sides (at least 2 inches) helps.
Don’t use a springform or shallow pan: It will overflow or fall apart.

Can I Make A Gluten-Free Version Of Banana Split Cake?

Yes, very easily.

Use gluten-free graham crackers: Crush them the same way for the crust.
Double-check whipped topping and flavorings: Some brands may include gluten ingredients—read the label.
Everything else is naturally gluten-free: Cream cheese, bananas, pineapple, and toppings are safe.

Can I Freeze Banana Split Cake?

You can freeze it, but only if you’re okay with some texture changes:

Wrap it well: Cover tightly with plastic wrap and a layer of foil to avoid freezer burn.
Skip the fresh bananas: They turn dark and mushy after freezing. Add them fresh later if possible.
Freeze without the top layer: You can freeze the base and filling, then add bananas, cream, and toppings fresh after thawing.
Thaw slowly in the fridge: Don’t leave it on the counter; it will get soggy.