I remember the first time I tried making this cake and honestly it was a mess because I forgot to mash the bananas enough and then my kids were impatient and kept asking if it was ready and I had chocolate syrup all over my hands and the counter and somehow it still tasted amazing so I kept making it every weekend for years and each time I find a little trick like adding extra whipped cream on top or sneaking in some chopped nuts because it makes it even better and my youngest once dropped a slice on the floor and I laughed because it looked like a little banana mountain with chocolate and cream but he still ate it anyway.

Sometimes I make this cake with friends and they all bring fruit from their kitchens and we try to stack it neatly on the crust but it never works and strawberries roll off and pineapple chunks slide down but everyone laughs and just digs in with spoons and napkins because the taste makes the mess disappear and once my neighbor tried to take a whole slice home and it was so big it barely fit on her plate and she called me later to say she had dessert for three days straight because it was that good.

I love sneaking in a little chocolate syrup before the whipped cream because it melts just a little and drips into the bananas and gives this gooey surprise in every bite and sometimes I forget to chill it long enough and it’s a little wobbly but my family doesn’t mind and once my dog tried to sneak a nibble from the counter and I had to shoo him away and still laugh because it smelled irresistible even to him and that’s when I realized this recipe is truly a crowd pleaser because everyone loves the creamy sweet fruit and chocolate combo.

When I serve this I like to make a little snack plate around it and I’ve tried it with fresh orange slices and it works so well and vanilla ice cream on the side makes it feel like a mini sundae and I’ve even paired it with slices of pound cake and it’s heavenly and a spoonful of cranberry cake goes surprisingly well and last week I added a drizzle of caramel sauce and it was divine and some toasted coconut gives it a tropical twist and a few fresh raspberries on top just make it look pretty and my kids always insist on a tiny cup of milk next to the slice because they say it tastes better that way and honestly I agree.

The best part about this cake is how simple it feels to make and still makes everyone excited and sometimes I rush through the layering and the cream isn’t perfectly smooth but it tastes just as good and my husband loves when I mess up slightly because he says it looks homemade and real and when my daughter helps she always drops a little whipped cream on the plate and then we end up licking it up together and those small little moments make this recipe feel like more than just dessert because it’s fun and messy and full of laughter and love.

Ingredients

Graham cracker crumbs
Unsalted butter
Cream cheese
Powdered sugar
Heavy whipping cream
Vanilla extract
Bananas
Strawberries
Pineapple chunks
Chocolate syrup
Whipped cream
Chopped nuts

Ingredients notes

Graham cracker crumbs are crushed cookies that make a crunchy base.
Unsalted butter helps hold the crumbs together and adds flavor.
Cream cheese makes the cake creamy and soft.
Powdered sugar is sweet and easy to mix into cream cheese.
Heavy whipping cream makes the topping fluffy and light.
Vanilla extract adds a yummy sweet smell and taste.
Bananas are soft fruit that make the cake fruity and sweet.
Strawberries are red fruit that taste sweet and a little sour.
Pineapple chunks are juicy and add tropical flavor.
Chocolate syrup is thick and sweet and goes on top.
Whipped cream is soft and fluffy and covers the cake.
Chopped nuts are crunchy and add a little nutty taste.

How to make no bake banana split cake ?

Step 1: prepare the crust.

Mix graham cracker crumbs and melted butter together until it looks like wet sand and press it into the bottom of your pan so it holds together like a firm base.

Step 2: mix the cream cheese filling.

Beat cream cheese and powdered sugar together with a mixer until smooth and creamy and then add heavy whipping cream and vanilla extract and continue to beat until fluffy.

Step 3: layer the fruit.

Slice bananas and strawberries and arrange pineapple chunks on top of the crust and then spread the cream cheese mixture over the fruit so it covers all pieces.

Step 4: add the toppings.

Drizzle chocolate syrup on top and then pipe whipped cream around the edges and sprinkle chopped nuts evenly to make it look pretty.

Step 5: chill the cake.

Put the cake in the fridge for at least four hours and then check if it is firm enough to slice so it holds together when served.

Step 6: serve and enjoy.

Use a sharp knife to cut slices and place them on plates and enjoy every bite with friends and family because it is creamy and sweet and fruity all together.

Kitchen equipment needed

Mixing bowls
Mixer or whisk
Measuring cups and spoons
Pan for the cake
Knife for slicing fruit
Spatula for spreading cream
Spoon for drizzling syrup

Storage

Keep leftover banana split cake in the fridge in an airtight container so it stays fresh for up to three days and do not freeze because bananas get mushy and the cream changes texture.

Variations

You can add chocolate chips in the cream for extra sweetness or use different fruits like raspberries and mango instead of bananas and strawberries or even add a layer of crushed cookies on top for crunch.

FAQs

What is no bake banana split cake made of?

No bake banana split cake is made of graham cracker crumbs and butter for the base and cream cheese and powdered sugar and heavy cream for the filling and fresh bananas and strawberries and pineapple for the fruit layer and chocolate syrup and whipped cream and chopped nuts for toppings.

What does no bake banana split cake taste like?

This cake tastes creamy and sweet and fruity and a little tangy from the cream cheese and juicy from the bananas and strawberries and tropical from the pineapple and chocolatey from the syrup and crunchy from the nuts.

Can I make this cake ahead of time?

Yes you can make this cake a day before a party or special occasion and store it in the fridge until ready to serve.

Can I use low-fat cream cheese?

Yes but it may be less creamy and fluffy and slightly tangier than regular cream cheese.

Do I have to use graham crackers?

You can use digestive biscuits or even cookies like shortbread as an alternative to graham crackers.

How long does it need to chill?

It should chill for at least four hours so it sets well and can be sliced without falling apart.

Can I add other fruits?

Yes you can add fruits like mango raspberries or blueberries to change the flavor and make it colorful.

Is this recipe kid-friendly?

Yes it is perfect for kids because it is sweet and creamy and does not require baking so it is easy to help prepare.