Banana Split Cake

Published by Kate

This easy no-bake dessert is perfect for a potluck or cookout!

5 from 1 vote

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Prep Time 20

Cook Time 0

Total Time 20

Course Dessert

Cuisine American

Servings

Calories 282 kcal

Ingredients

For the first layer:

2 cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted

For the second layer:

1 (8 oz) block cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1½ cups powdered sugar
1 (8 oz) can crushed pineapple, drained well

For the third layer:

3 bananas, sliced
1 (8 oz) container whipped topping

Toppings:

Finely chopped pecans
Maraschino cherries, chopped
Chocolate sauce

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Instructions

In a medium bowl, combine the graham crackers crumbs and one stick of melted butter. Press the mixture firmly into a 13x9 inch pan.
In a large bowl, beat the softened cream cheese and one stick of softened butter with a hand mixer until combined. Beat in the powdered sugar, then beat in the crushed pineapple.
Spread the cream cheese mixture onto the graham cracker crust.
Place the sliced bananas in an even layer on top of the cream cheese layer. Top with whipped topping, and spread it evenly over the cake. Refrigerate the cake for at least 2 hours, or until you're ready to serve it.
When you're ready to serve it, sprinkle the chopped pecans and chopped maraschino cherries over the cake. Cut the cake into slices, place the slices on plates, and drizzle the slices with chocolate sauce. Serve immediately.

Notes

To get perfectly cut slices (where you can see all the layers), place the dessert in the freezer for 30–40 minutes before slicing.

The cake will last in the refrigerator for several days after serving.

Nutrition

Calories: 282kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 35mgSodium: 193mgPotassium: 184mgFiber: 1gSugar: 24gVitamin A: 420IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Keyword banana split cake

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