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This Banana Split Cake starts with a graham cracker crust, topped with a creamy layer bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry on top! been a family favorite for years. A delicious ice box cake that is an easy summertime treat.
Why You’ll Love This Recipe!
Today’s recipes is another one of those oldies but goodies. I have had it in my recipe file for over 30 years and it originally belonged to my mother.
One of the best things about this dessert, other than it is delicious, is that it is no bake! No oven or stovetop required so it’s perfect for summer.
What is an Icebox Cake?
There are lots of different variations of an icebox cake but it is traditionally made with either chocolate wafers or graham crackers. I used graham crackers for this one but it would also be delicious with chocolate wafers. There is also a layer of whipped cream (I used Cool Whip) and pudding. It is kept in the refrigerator overnight which helps the crust to soften up and allowing it to be sliced easily. The Americanized version often has bananas and or pineapple in between the layers. I used both and added in some strawberries!
Ingredients Needed
- Butter
- Graham Cracker Crumbs
- Eggs
- Powdered Sugar
- Fruit. Bananas, strawberries and crushed pineapple.
- Cool Whip. Could also substitute with sweetened whipped cream.
- Chocolate syrup or Hot Fudge. To drizzle on top.
Note: The original recipe uses raw eggs. If you prefer not to use raw eggs you will also need cream cheese and twice the amount of Cool Whip (see recipe card below)
How to Make Banana Split Cake
- Mix together 1/2 C butter melted and 1 C graham cracker crumbs
- Press into bottom of 9 x 12 pan.
- Mix together eggs, 1 C butter and powdered sugar and beat for 15 minutes (this is important!). If you want to avoid the raw eggs, see instructions in the FAQ section.
- Spread mixture over crust.
- Top with sliced bananas, strawberries and drained crushed pineapple.
- Spread Cool Whip or sweetened whipped cream over top of fruit.
- Garnish top with more sliced strawberries.
- Drizzle it with chocolate syrup or hot fudge sauce.
Tips
- If making ahead, Cool Whip will hold up better than whipped cream.
- Add chopped nuts and a maraschino cherry if desired.
- Keep refrigerated until ready to serve.
Frequently Asked Questions
What if I don’t want to use raw eggs?
This is an old recipe, it was my mom’s is over 40 years old. Raw eggs in a “vintage” recipe is not unusual. If you prefer not to consume raw eggs here is an alternative.
Replace the cream layer with this:
Beat together 12 ounces of room temperature cream cheese, 1/2 cup sugar and 8 oz. of Cool Whip. (Use this in place of the eggs, powdered sugar and butter.)
How far ahead can I make Banana Split Cake?
If using Cool Whip, you make it the day ahead. Leftovers will last for 2-3 days refrigerated. If using fresh whipped cream it should be made the day it is to be served as the whipping cream breaks down and doesn’t hold up well.
For other yummy desserts, try these:
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No Bake Banana Split Cake
Ingredients
- 1/2 cup butter melted
- 1 cup graham cracker crumbs
- 2 eggs
- 1 cup butter
- 2 cup powdered sugar
- 3-4 bananas sliced
- 1 1/2 pints strawberries sliced
- 12 oz. Cool Whip
- 20 oz. crushed pineapple drained
- chocolate syrup to drizzle
- If not using raw eggs you will also need:
- 12 oz. cream cheese
- 1/4 cup granulated sugar
- 8 oz. Cool Whip in addition to Cool Whip above.
Instructions
- Note: If raw eggs are a concern for you they can be left out of the second layer.
Layer One:
- Mix together 1/2 C butter melted and 1 C graham cracker crumbs
- Press into bottom of 9 x 12 pan.
Second Layer:
- Mix together eggs, 1 C butter and powdered sugar and beat for 15 minutes (this is important!)
- Spread over graham cracker layer
Second Layer Option:
- In a medium bowl, mix together 12 oz, cream cheese and 1/4 cup sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the 8 oz. Cool Whip until thoroughly combined.
Third Layer:
- Slice bananas and cover over second layer
Fourth Layer:
- Cover over bananas with 1 pint sliced strawberries
Fifth Layer:
- Cover with pineapple
Sixth Layer:
- Cover with Cool Whip
Seventh Layer:
- Sprinkle with remaining strawberries and drizzle with chocolate syrup
- Refrigerate until ready to serve.
Tips & Notes:
Nutrition Facts:
Jeanne says
How do you keep coming up with more yummy combinations! I was just unpacking banana split dishes my mother came me years ago. I’ll have to give this a try.
Leigh Anne says
Thanks Jeanne, This is a good one!
Pat Santa says
I worry about the raw eggs. Is this not a problem?
Leigh Anne says
Pat, I have never had a problem with it but totally understand if you are worried about eating raw eggs.
Lisa says
I’m a little confused with your recipe as to the ingredients. You list the ingredients as 1/2 cup melted butter and 1 cup of butter, then you say to use 1 cup of butter with the graham crackers and then 1 cup of butter is used with the powdered sugar. I just don’t want to use to much butter if it’s not needed. Thank you.
Leigh Anne says
Sorry for that – my mistake. Should be 1/2 C butter with the graham cracker crumbs – I think I was thinking 1 stick in my head!!
Tiffany says
I have made this before and it is so good! Your pictures make me want to make it again. 🙂
Leigh Anne says
It is a good one isn’t it Tiffany!!
Judy@Mommy Today Magazine says
This is just so delicious and combines all my favorite ingredients: pineapple, chocolate, banana & strawberries. Drool-worthy!
Leigh Anne says
Thanks Judy – it tastes as good as it looks!