By Becky Hardin
Published Feb 19, 2020
This delicious Banana Split Dessert is a no-bake recipe with a graham cracker crust, a creamy pineapple layer, bananas, and cream with cherries on top! This is always a crowd pleaser and a perfect summer dessert.
No Bake Banana Split Cake
This creamy, tangy and sweet Banana Split Dessert is so easy and quick to make! Perfect for BBQ’s, potlucks , and any gathering, really!
Plus, when it’s hot outside, the last thing you want to do is crank up your oven and sweat it out in the kitchen, it’s a win, win, win!
How To Make This No Bake Banana Split Dessert – Step by Step
You can jump to the recipe card for full ingredients & instructions!
- Combine melted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9×13-inch glass baking dish.
- Set the crust in the freezer (15-20 minutes) while preparing the filling mixture. Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices.
- Spread the pineapple over a layer of paper towels to dry a little while preparing the filling. Beat confectioners’ sugar and butter, on low speed, in the bowl of an electric mixer fitted with the paddle attachment.
- Turn mixer to medium and beat 1 minute. Add eggs and vanilla extract and beat on medium-high 15-20 minutes – the sugar mixture should be pale yellow, fluffy and smooth.
- Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don’t seep into the crust layer.)
- Spread a layer of sliced bananas over the filling mixture, then cover the bananas completely with the drained crushed pineapple and cover and refrigerate 4-24 hours.
- When you’re ready to serve, spread whipped cream over the pineapple layer.
- Top the whipped cream with maraschino cherries and pecans. Drizzle with chocolate sauce.Enjoy!
No Bake Banana Split Dessert
No-Bake Banana Split Cake has all the fabulous flavors you’d expect from a scrumptiously ooey- gooey banana split sundae, all in an easy to prepare no-bake dessert.
Complete with maraschino cherries on top of course, because it wouldn’t be a banana split without a cherry on top!
Can I Use Real Whipped Cream?
Real whipped Sweetened Heavy Whipping Cream can be substituted for the frozen whipped topping.
Before adding the cream topping, cover and refrigerate the dessert until ready to serve, then add whipped cream and your favorite toppings right before serving.
Banana Split Dessert – A Make Ahead Dessert
You can make this dessert the night before you plan to serve it. You may be wondering if the bananas will turn brown but once they are covered with the pineapple and whipped cream, they do not brown so you can make this a day in advance.
Once you do slice into it though and air hits the bananas, they will start to brown so this dessert is best eaten within 2 days.
Tips!
- It’s important to follow the chilling instructions in the recipe to make sure all the layers set up properly. This cake takes a few hours to make, but the majority of that time is waiting for the layers to firm up.
- This cake is best served within 24 hours after making it. The acid in the pineapple helps to keep the layer of bananas fresh, but eventually the bananas can soften and discolor.
- You can use whipped topping or whipped cream in this recipe. I typically use whipped topping because it’s less work, but if you want to whip your own heavy cream with some sugar, free free. Do not use the aerosol style whipped cream as it will quickly deflate.
- You can use any sundae toppings you like to decorate your cake. Any variety of sprinkles, mini chocolate chips, toffee bit, caramel sauce will work.
Check Out These OtherDelicious Desserts
- Thanksgiving Desserts Ideas and Recipes
- Pumpkin Pie Dessert Lasagna
- S’mores Dessert Pizza
- 10 Healthier Desserts
- Chocolate Lasagna
- White Layer Cake with Strawberry Filling
- Black Magic Cake
- Easy Summer Desserts
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 5 tablespoons salted butter 71 grams, melted
- ▢ 2 cups crushed graham crackers 284 grams (from about 9 cracker sheets)
- ▢ 20 ounces crushed pineapple 567 grams (1 can), drained
- ▢ 2 cups powdered sugar 226 grams
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 2 large eggs 100 grams, preferably pasteurized, lightly beaten
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 7-8 ripe bananas sliced horizontally
- ▢ 12 ounces frozen whipped topping 340 grams (1 container), thawed (SEE NOTE)
Toppings
- ▢ 10 ounces maraschino cherries with stems 283 grams (1 jar), cherries patted dry
- ▢ 1 cup chopped honey roasted pecans 114 grams
- ▢ ¼ cup chocolate syrup 70 grams
Instructions
- Combine the melted salted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9×13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture. 5 tablespoons salted butter, 2 cups crushed graham crackers
- Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling. 20 ounces crushed pineapple
- Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes – the sugar mixture should be pale yellow, fluffy and smooth. 2 cups powdered sugar, 1 cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don’t seep into the crust layer.)
- Spread a layer of sliced bananas over the filling mixture. 7-8 ripe bananas
- Cover the bananas completely with the drained crushed pineapple.
- Cover and refrigerate 4-24 hours.
- When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce. 12 ounces frozen whipped topping, 1 cup chopped honey roasted pecans, 10 ounces maraschino cherries with stems, ¼ cup chocolate syrup
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan OR
- 9×13 Baking Pan
- Stand Mixer
Becky’s Tips
- NOTE: Real whipped Sweetened Heavy Whipping Cream can be substituted for the frozen whipped topping. Before adding the cream topping, cover and refrigerate the dessert until ready to serve, then add whipped cream and your favorite toppings right before serving.
- It’s important to follow the chilling instructions in the recipe to make sure all the layers set up properly. This cake takes a few hours to make, but the majority of that time is waiting for the layers to firm up.
- This cake is best served within 24 hours after making it. The acid in the pineapple helps to keep the layer of bananas fresh, but eventually the bananas can soften and discolor.
- You can use whipped topping or whipped cream in this recipe. I typically use whipped topping because it’s less work, but if you want to whip your own heavy cream with some sugar, free free. Do not use the aerosol style whipped cream as it will quickly deflate.
- You can use any sundae toppings you like to decorate your cake. Any variety of sprinkles, mini chocolate chips, toffee bit, caramel sauce will work.
Nutrition information is automatically calculated, so should only be used as an approximation.
No Bake Banana Split Dessert Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan OR
- 9x13 Baking Pan
- Stand Mixer
Ingredients
- 5 tablespoons salted butter 71 grams, melted
- 2 cups crushed graham crackers 284 grams (from about 9 cracker sheets)
- 20 ounces crushed pineapple 567 grams (1 can), drained
- 2 cups powdered sugar 226 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 2 large eggs 100 grams, preferably pasteurized, lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- 7-8 ripe bananas sliced horizontally
- 12 ounces frozen whipped topping 340 grams (1 container), thawed (SEE NOTE)
Toppings
- 10 ounces maraschino cherries with stems 283 grams (1 jar), cherries patted dry
- 1 cup chopped honey roasted pecans 114 grams
- ¼ cup chocolate syrup 70 grams
Instructions
- Combine the melted salted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture. 5 tablespoons salted butter, 2 cups crushed graham crackers
- Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling. 20 ounces crushed pineapple
- Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth. 2 cups powdered sugar, 1 cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don’t seep into the crust layer.)
- Spread a layer of sliced bananas over the filling mixture. 7-8 ripe bananas
- Cover the bananas completely with the drained crushed pineapple.
- Cover and refrigerate 4-24 hours.
- When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce. 12 ounces frozen whipped topping, 1 cup chopped honey roasted pecans, 10 ounces maraschino cherries with stems, ¼ cup chocolate syrup
Notes
- NOTE: Real whipped Sweetened Heavy Whipping Cream can be substituted for the frozen whipped topping. Before adding the cream topping, cover and refrigerate the dessert until ready to serve, then add whipped cream and your favorite toppings right before serving.
- It’s important to follow the chilling instructions in the recipe to make sure all the layers set up properly. This cake takes a few hours to make, but the majority of that time is waiting for the layers to firm up.
- This cake is best served within 24 hours after making it. The acid in the pineapple helps to keep the layer of bananas fresh, but eventually the bananas can soften and discolor.
- You can use whipped topping or whipped cream in this recipe. I typically use whipped topping because it’s less work, but if you want to whip your own heavy cream with some sugar, free free. Do not use the aerosol style whipped cream as it will quickly deflate.
- You can use any sundae toppings you like to decorate your cake. Any variety of sprinkles, mini chocolate chips, toffee bit, caramel sauce will work.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
