Indulge in the delightful layers of creamy goodness and fresh fruit with our Easy No-Bake Banana Split Cake. This dessert is a perfect no-bake treat that combines the classic flavors of a banana split into a convenient cake form. Ideal for warm weather gatherings, potlucks, or simply satisfying your sweet tooth without turning on the oven, this cake is as easy to make as it is delicious. Let’s dive into the steps to create this scrumptious, crowd-pleasing dessert.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
Filling:
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
Toppings:
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
- 20 ounces strawberries, sliced
- 8 ounces Cool Whip
- 1/2 cup hazelnuts, chopped
- Chocolate sauce
Optional Substitutions:
- For a gluten-free crust, use gluten-free graham cracker crumbs.
- Substitute dairy-free cream cheese and whipped topping to make it vegan.
How to Make Easy No-Bake Banana Split Cake
Follow these steps to create your own delicious Easy No-Bake Banana Split Cake:
Prepare the Crust
- Combine Ingredients: In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/3 cup of melted unsalted butter and 1 teaspoon of salt.
- Form the Crust: Press the mixture firmly into the bottom of a greased 9×13-inch dish to form an even layer.
- Chill: Chill the crust in the refrigerator while you prepare the filling.
Make the Filling
- Beat Ingredients: In a large bowl, beat 16 ounces of cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy.
- Fold in Cool Whip: Gently fold in 8 ounces of Cool Whip until well combined.
- Spread Filling: Spread the filling evenly over the chilled crust.
Layer Toppings
- Add Bananas: Arrange slices of 3 to 4 bananas over the filling.
- Add Pineapple: Evenly distribute 1 (20-ounce) can of drained crushed pineapple on top of the bananas.
- Add Strawberries: Add 20 ounces of sliced strawberries over the pineapple layer.
Top it Off
- Spread Cool Whip: Spread 8 ounces of Cool Whip over the fruit layers.
- Drizzle Chocolate Sauce: Drizzle chocolate sauce generously over the Cool Whip.
- Sprinkle Hazelnuts: Sprinkle 1/2 cup of chopped hazelnuts on top.
Chill and Serve
- Refrigerate: Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
- Serve: Slice into squares and enjoy!
Helpful Tips
- Use Ripe Bananas: For the best results, make sure to use ripe bananas as they add the perfect sweetness and texture.
- Substitute Nuts: If you prefer a different type of nut, feel free to substitute the hazelnuts with walnuts or pecans.
- Prevent Browning: To prevent the bananas from browning, you can lightly coat them with lemon juice before layering.
Cooking Tips
- Enhance Flavors: Consider adding a teaspoon of almond extract to the filling for an extra layer of flavor.
- Elegant Presentation: A springform pan can also be used for a more elegant presentation.
- Crush Graham Crackers: If you don’t have a food processor to make graham cracker crumbs, place the crackers in a ziplock bag and crush them with a rolling pin.
Serving Suggestions
This Easy No-Bake Banana Split Cake pairs wonderfully with a cup of hot coffee or a glass of cold milk. For a special touch, add a cherry on top of each slice before serving. It’s also a fantastic addition to any potluck, picnic, or birthday party.
Nutritional Information
Nutritional Information (per serving)
- Calories: 350
- Carbohydrates: 45g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 220mg
- Potassium: 350mg
- Fiber: 3g
- Sugar: 30g
- Vitamin A: 15%
- Vitamin C: 45%
- Calcium: 8%
- Iron: 6%
This dessert not only satisfies your sweet tooth but also provides a good dose of vitamins and minerals from the fresh fruits. The bananas offer potassium, while the strawberries and pineapple are rich in vitamin C.
Storage and Leftovers
- Refrigerate: Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
- Reheat: This cake is best served cold, so no reheating is necessary. If you find the crust becoming too soft, you can freeze individual slices and thaw them slightly before serving.
Frequently Asked Questions (FAQs)
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just make sure to drain any excess juice to prevent the cake from becoming soggy.
What can I use instead of Cool Whip?
You can use homemade whipped cream as a substitute. Beat heavy cream with a bit of sugar and vanilla extract until stiff peaks form.
How can I make this cake gluten-free?
Simply substitute the graham cracker crumbs with gluten-free graham crackers.
Can I prepare this dessert in advance?
Yes, this dessert can be prepared a day in advance and stored in the refrigerator until ready to serve.
What if I don’t have a 9×13-inch dish?
You can use a similar-sized dish or even individual serving cups for a fun twist on presentation.
Conclusion
Our Easy No-Bake Banana Split Cake is a delightful and easy-to-make dessert that combines all the flavors of a traditional banana split in a convenient, no-bake form. Whether you’re hosting a summer picnic, attending a potluck, or simply craving a sweet treat, this cake is sure to impress and satisfy. Enjoy the layers of creamy filling, fresh fruit, and crunchy crust with every bite!