Old fashioned banana split cake recipe
This Banana Split Cake is a no-bake dessert that combines a graham cracker crust, creamy filling, and fruity toppings for a fun, indulgent treat. It’s perfect for any occasion, offering a delicious twist on the classic banana split.
Ingredients
For the Crust:
- 2 ½ cups 250g graham cracker crumbs
- ¼ cup 50g brown sugar, packed
- ½ cup 115g unsalted butter, melted
For the Filling:
- 12 ounces 340g cream cheese, softened
- 2 teaspoons vanilla extract
- 1 ½ cups 165g confectioners’ sugar
- 1 ½ cups 355ml heavy cream, whipped
For the Topping:
- 20 ounces 567g crushed pineapple, drained
- 3-4 large bananas sliced into ¼-inch rounds
- 1 ½ cups 355ml heavy cream
- ¼ cup 27g confectioners’ sugar
- Optional garnishes: chopped nuts maraschino cherries, chocolate shavings, or colorful sprinkles
Instructions
Step 1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs and brown sugar.
- Mix the melted butter into the dry ingredients until it forms a texture similar to damp sand.
- Press the mixture evenly into the bottom of a 9” x 13” baking pan. Refrigerate while preparing the filling.
Step 2: Make the Creamy Filling
- Beat the softened cream cheese and vanilla extract until smooth and fluffy.
- Gradually add the confectioners’ sugar, mixing well to combine.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling evenly over the chilled crust.
Step 3: Add the Fruity Toppings
- Layer the drained crushed pineapple over the filling.
- Arrange banana slices evenly on top of the pineapple layer.
Step 4: Whip the Cream for Topping
- In a large bowl, whip the heavy cream with confectioners’ sugar until stiff peaks form.
- Evenly layer the whipped cream on top of the bananas.
Step 5: Garnish and Chill
- Decorate the cake with your choice of garnishes—nuts, cherries, chocolate shavings, or sprinkles.
- Refrigerate for at least 4 hours to allow the flavors to meld and the layers to set.