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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:
Linda Dalton says
At least40 years ago, my daughter’s
Brownie’s leader, had the girls make a recipe booklet for Mothers Day.
This recipe was in it. Have made it so many times, with raw eggs without any problems.
Brings back happy memories!
Leigh Anne Wilkes says
This recipe is definitely an oldie but a goodie!!
Cat says
Think a chocolate wafer crust would work for Banana Split dessert?
Carol Kane says
This looks scrumptious. I can’t wait to make it. And it’s mostly fruit, so no calories, right? LOL
Leigh Anne says
Carol, Exactly!!
Barbara says
Hi LeeAnn,
Would real whipped cream work instead of Cool Whip? I’d like to go as unprocessed as possible. Sounds fabulous. Totally going to serve this for the 4th of July holiday week! You are wonderful! I love your blog.
Thank you,
Barb Sasse
Leigh Anne says
I am sure that would work fine. It may not hold up quite as well as the Cool Whip though. Glad you enjoy the blog!
Paula says
The directions do not recommend using real whipped topping
Colette says
I have been making this desert for a long time but some how I lost it a year ago I am so happy to have found it again. I don’t use strawberries instead I use cherries on top and drizzle chocolate syrup. Thank You
Leigh Anne says
So glad you found the recipe!