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Banana Split Cake Recipe
Ben Carraoli

Banana Split Cake Recipe

I still remember the first time I made this Banana Split Cake—it instantly took me back to childhood summers and ice cream parlors. I loved how it delivered all the flavors of a classic banana split without turning on the oven. When I sliced into it, the creamy layers, fresh fruit, and chocolatey topping looked just as good as they tasted.
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Total Time 25 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs – 2 cups creates a sweet, crunchy base; finely crushed crumbs help the crust hold together better
  • Granulated sugar – 1/4 cup adds light sweetness and balances the buttery crust flavor
  • Unsalted butter melted – 1/2 cup (binds the crust evenly; unsalted butter gives better flavor control)
  • Cream cheese softened – 16 oz / 2 blocks (full-fat works best for a rich, smooth, lump-free filling)
  • Powdered sugar – 2 cups dissolves easily into cream cheese for a silky, non-grainy texture
  • Vanilla extract – 1 teaspoon enhances sweetness and adds warm dessert flavor
  • Fresh bananas – 4 to 5 medium sliced (use fresh—not overripe—bananas to prevent mushiness and browning)
  • Crushed pineapple well-drained – 20 oz can (draining thoroughly prevents the cake from becoming watery)
  • Whipped topping thawed – 16 oz (adds lightness and makes the cake airy and easy to spread)
  • Chocolate syrup – 1/2 cup or to taste classic banana split topping that adds richness and visual appeal
  • Maraschino cherries halved – 10 to 12 (adds sweetness, color, and traditional banana split finish)
  • Chopped nuts optional – 1/2 cup (adds crunch and texture; walnuts or peanuts work well)

Method
 

  1. Start by mixing graham cracker crumbs, sugar, and melted butter in a bowl. I stir until everything looks like damp sand. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even crust. Place it in the refrigerator to set while you prepare the filling.
  2. In a large bowl, I beat the softened cream cheese until completely smooth. Then I add powdered sugar and vanilla extract and mix again until creamy. This layer should be thick but spreadable, with no lumps. Spread it gently over the chilled crust, sealing the edges to help prevent fruit juices from soaking in.
  3. Next, I slice fresh bananas and arrange them evenly over the cream cheese layer. I slightly overlap the slices so every bite has banana. This layer gives the dessert its signature flavor and pairs perfectly with the creamy filling.
  4. After draining the crushed pineapple very well, I spoon it evenly over the bananas. Pressing out excess juice is important here. This layer adds brightness and a slight tang that balances the sweetness.
  5. I gently spread the whipped topping over the pineapple layer using a spatula. Light strokes help keep the layers clean and defined. This creates a fluffy, cloud-like topping that makes the cake feel light.
  6. Finally, I drizzle chocolate syrup over the top and sprinkle with chopped nuts if using. I finish with halved maraschino cherries for that classic banana split look. The cake then chills in the refrigerator for at least 4 hours before serving.

Notes

  • I always line the pan with parchment paper for cleaner slices.
  • I make sure the cream cheese is fully softened to avoid lumps.
  • I drain the pineapple longer than I think I need to—it makes a big difference.
  • I slice bananas right before layering to prevent browning.
  • I chill the cake overnight when possible for firmer, cleaner cuts.