How Long Does Banana Split Cake Last?

One of the great things about a banana split cake recipe is that it can be made ahead of time and enjoyed for a few days. Typically, it lasts for about 3 to 4 days in the fridge. However, the bananas may start to brown and soften after a couple of days, so it’s best to enjoy the cake within the first 48 hours for the freshest taste. If you're worried about browning, you can add a little lemon juice to the bananas before layering them to help preserve their color.

Can I Make Banana Split Cake Without Nuts?

Absolutely! If you're making a banana split cake recipe for someone with nut allergies or if you just don’t enjoy nuts, you can easily skip them. Instead, consider topping the cake with extra whipped cream, chocolate shavings, or even a drizzle of caramel or hot fudge sauce. The cake will still have that iconic banana split flavor, even without the crunch of nuts!

Can I Use Fresh Whipped Cream Instead of Whipped Topping?

Yes, fresh whipped cream can be substituted for whipped topping in this banana split cake recipe . However, you may need to stabilize the whipped cream to ensure it holds up better and doesn't collapse. To do this, you can add a little bit of powdered sugar and cornstarch when whipping the cream. This will help it maintain its structure and texture for a longer time in the fridge.For more globally inspired breakfast ideas, check out Sourdough Breakfast Recipes .

Can I Freeze Banana Split Cake?

While it's not ideal to freeze the entire banana split cake recipe , you can freeze the layers separately. If you plan to freeze the cake, you should freeze the crust and cream cheese layer first. After thawing, reassemble the cake with fresh bananas, pineapple, whipped topping, and other fresh ingredients. Freezing the whole cake may cause the bananas and whipped topping to lose their texture and become watery when thawed.

Can I Make a Banana Split Cake for a Larger Group?

Yes, you can easily adjust the recipe to serve a larger group. If you're planning to make a bigger banana split cake , simply double or triple the ingredients and use a larger baking dish, such as a 12x18-inch pan or two 9x13-inch pans. Just be sure to chill it for long enough to let the layers set properly before serving.

Can I Make the Cake Gluten-Free?

If you want to make a gluten-free banana split cake recipe , you can substitute the regular graham crackers with gluten-free graham cracker crumbs or another gluten-free cookie, like gluten-free Oreos. Just make sure the whipped topping and other ingredients are also gluten-free. This way, you can enjoy this tasty dessert without worrying about gluten!

Easy Banana Split Cake Recipe : No-Bake Dessert

Description

Banana Split Cake combines the classic flavors of a banana split into a creamy, layered no-bake cake. With a graham cracker crust, fresh bananas, whipped cream, and chocolate syrup, this dessert is perfect for summer gatherings, family parties, or simply satisfying your sweet tooth. The delicious combination of fruity, creamy, and crunchy elements will leave everyone asking for seconds.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the layers:

3–4 medium ripe bananas, sliced
1 can (8 oz) crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping (such as Cool Whip)
1/4 cup chocolate syrup
1/4 cup crushed nuts (optional: peanuts, walnuts, or pecans)
Maraschino cherries for garnish

Instructions

Prepare the crust: In a food processor, crush graham crackers until fine crumbs form. Mix with melted butter and sugar. Press into the bottom of a 9×13-inch pan. Refrigerate for 15 minutes to set.
Make the cream cheese layer: Beat the cream cheese and powdered sugar together until smooth. Spread over the chilled graham cracker crust.
Add the banana layer: Arrange banana slices evenly over the cream cheese layer.
Add the pineapple layer: Spread the drained crushed pineapple evenly over the banana layer.
Whipped topping layer: Spread the whipped topping over the pineapple layer, smoothing it into an even layer.
Final touches: Drizzle chocolate syrup over the whipped topping. Sprinkle with crushed nuts and garnish with maraschino cherries.
Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.
Serve: Slice and serve chilled. Enjoy!

Notes

Customize the crust: For a fun twist, use chocolate graham crackers or crushed Oreos to make the crust.
Add extra fruits: You can add strawberries or blueberries for more color and flavor.
Make ahead: This cake can be made the day before, and it holds up well in the fridge for up to 4 days. For the freshest flavor, try to consume it within the first 2 days.
No nuts? Feel free to skip the nuts if you have allergies or simply prefer the cake without them.
Freezer-friendly: Freeze individual slices for a refreshing treat on hot days!

Prep Time: 20 minutes
Cook Time: No baking required
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 12 servings
Sugar: 25g
Sodium: 150mg
Fat: 18g
Carbohydrates: 35 g
Fiber: 2g
Protein: 3g

Keywords: No-bake Banana Split Cake, Banana Split Dessert Recipe, Banana Split Cake