banana split cake

This Banana Split Layer Cake recipe is the best! Moist banana cake layers are filled with whipped cream cheese frosting ,sliced strawberries, pineapple, and a chocolate drip!

Banana Split Layer Cake Recipe

(400 grams) granulated sugar

(342 grams) cake flour flour

baking powder (12 grams)

tsp baking soda (3 grams)

(3 grams) salt

it should still hold

bananas (about 3 bananas)

lemon juice

(8 grams) vanilla extract

eggs

(363 grams) buttermilk

(230 grams) powdered sugar, sift then measure

heavy whipping cream

strawberries

Crushed, drained, pineapple (we used two drained 8 oz cans)

oz (171 grams) Chocolate (Semi-sweet

oz (171 grams) Heavy Cream

cherries

french

Tip 21

If you have overripe bananas you’re trying to put to good use, skip the traditional banana bread and try this banana cake instead. A riff on everyone’s favorite ice cream sundae, this cake is made extra special by being dressed up in whipped topping, decorating decors and cheery cherries.

Banana Split Cake

Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and whole eggs called

bananas (2 medium)

chocolate chips

container Betty Crocker™ Rich & Creamy chocolate frosting

Whipped topping

Betty Crocker™ rainbow mix decorating decors

Cherries

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

This no-bake dessert is always a crowd pleaser! From its buttery graham cracker crust to its layers of sweetened cream cheese, bananas, strawberries, pineapple, chocolate, and nuts, this banana split cake is a delicious way to celebrate summer.

No-Bake Banana Split Cake

graham cracker crumbs (about 1 ½ sleeves)

white sugar

butter,

(8 ounce) packages cream cheese, softened

confectioners' sugar

bananas, diced

strawberries, diced

(20 ounce) can crushed pineapple, drained

(16 ounce) container frozen whipped topping, thawed

peanuts

chocolate syrup

maraschino cherries, drained

In a food processor, pulse the graham crackers,...

In a food processor, pulse the graham crackers, white sugar, and melted butter until combined.

Press into the bottom of a 9x13 inch...

Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.

In a medium bowl, beat together the cream...

In a medium bowl, beat together the cream cheese and confectioners sugar until well blended.

Spread the cream cheese mixture in an even...

Spread the cream cheese mixture in an even layer over the graham cracker crust.

Over the cream cheese layer, place bananas, strawberries,...

Over the cream cheese layer, place bananas, strawberries, and pineapple. 

Cover the top with a layer of whipped...

Cover the top with a layer of whipped topping.

Drizzle the top with chocolate syrup.

Top the dessert with chopped nuts and cherries. 

Refrigerate until completely chilled. Serve cold.

This Banana Split cake is moist and has a beautiful texture. The fresh strawberries in the sauce are not cooked. Literally the icing on the cake.

Banana Split Cake with Strawberry Sauce

Cake batter

all-purpose flour

baking powder

salt

baking soda

butter

sugar

vanilla

large banana, mashed (1/2 cup)

sour cream

milk

cocoa

Strawberry Sauce

strawberries, fresh

water

cornstarch

Grease and lightly flour 10 inch bundt pan.

In a large mixing bowl, stir together flour, baking powder, baking soda and salt.

In a separate bowl, or stand mixer bowl,  beat butter, sugar and vanilla on medium speed for 1 minute until fluffy.

Add eggs one at a time beating for one minute after each.

In a separate, small bowl mash one large banana. Add in sour cream and milk.

Add dry ingredients and banana mixture to the sugar/butter mixture alternately, beating on low speed after each just until combined

Remove one cup of the batter in a small bowl and mix with the hot cocoa powder. 

p id="instruction-step-10">9. Spoon the light banana batter into prepared cake pan.
10, Spoon the hot cocoa batter on top in a ring. do not spread to the edges. Create a ring in the middle of the batter. 
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id="instruction-step-11">11. Bake in 350 F oven for 60  minutes or until cake tests done with a cake tester.

id="instruction-step-12">12. Cool cake on wire rack for 10 minutes.
Strawberry Sauce

id="instruction-step-13">1. Slice and chop  strawberries. 

="instruction-step-14">2.  Place  1 cup of the strawberries  in a heavy-bottomed saucepan and add 1 cup of  water.

struction-step-15">3. Mash the strawberries. 

truction-step-17">5. Remove from stove stop and strain using a  sieve , saving the juice in a small mixing bowl.  Rinse out the saucepan and pour the strawberry juice back into the saucepan. 

ction-step-18">6. In a small bowl, whisk together sugar and cornstarch. 

tion-step-19">7. Whisk  the sugar and cornstarch mixture into the juice in the saucepan. 

on-step-20">8. Cook and stir until thickened and bubbly.  

n-step-21">9. Reduce heat to low-medium and cook 2 minutes more.

n-step-22">10. Cool for 10 minutes, then stir in fresh, chopped strawberries.

n-step-23">11. Halve the remaining strawberries and stir into the sauce. 
(May be stored in refrigerator)
To serve:
Slice cake and top with 1/2 cup of strawberry sauce. Top with a dollop of whip creamed (optional)

How lucky we are to be able and sample Sandra's delicious recipes.
Her stories sure bring a lot of memories. 
I must have moved that Easy Bake  around 1,000 times but now I'm very happy I did.
It was bought at the Beamish Store  in Vankleek Hill, (on sale after Christmas )
in 1971 I think..I've been storing it for her for almost 50 years. So now it's back where it belongs
to the original owner. Keep up the good work...…….Love , Mom  xox

Love this on a hot summer day sitting on the back deck. Thanks!!

No-Bake Banana Split Cake brings together all the favorite toppings you expect to find in a banana split: banana, pineapple, maraschino cherry, nuts, and whipped cream. The base is a no-bake, made from scratch,  graham cracker crust covered with a sweetened cream cheese filling. 

cream cheese (softened)

confectioner’s sugar

unsalted butter (softened)

vanilla extract

pineapple

bananas

whipped topping (thawed)

pecans

mini chocolate chip morsels

maraschino cherries (drained)

Melt butter and sugar in a saucepan.  Remove from heat. Stir graham cracker crumbs into melted butter mixture.

Press graham cracker crumb mixture into a 9x13 casserole dish that has been sprayed with a non-stick spray or coated with butter. Place in freezer for one hour.

Beat together cream cheese, unmelted butter, and confectioners sugar until smooth and fluffy.  Mix in vanilla extract.

Slice bananas into reserved pineapple juice. Stir to coat each banana slice with juice. Set aside.

Remove graham cracker crust from freezer.  Spread cream cheese mixture over crust.

Drain bananas from pineapple juice.  Layer bananas evenly over cream cheese filling.

Sprinkle crushed pineapple evenly over bananas. Top with whipped topping and spread evenly.

Add chopped pecans, chocolate chips, and drained maraschino cherries on top of whipped cream.  Chill thoroughly before serving.

I love no bake dessert recipes. This truly has flavors reminiscent of a banana split. I’ll make this one again.

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

graham cracker crumbs

½ cup (1 stick) unsalted butter, melted

(8 oz) block cream cheese, softened

½ cup (1 stick) unsalted butter, softened

(8 oz) can crushed pineapple, (drained well)

bananas, (sliced)

(8 oz) container whipped topping

Maraschino cherries, (chopped)

Chocolate sauce

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&#039;re ready to serve it.

When you&#039;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.

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The most viewed banana split cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine