Banana Split Cake



• 2 cups graham cracker crumbs

• 6 tbsp. unsalted butter, melted

• 2 cups powdered sugar

• 1 cup (2 sticks) unsalted butter, softened

• 2 large eggs

• 1 tsp. vanilla extract

• 7-8 large ripe bananas, sliced and dipped in lemon juice to prevent discoloration (approx. 8 bananas)

• 16 oz. can crushed pineapple, drained

• 12 oz. container TruWhip or other non-dairy whipped topping

• 1 cup crushed walnuts or pecans

• 10 oz. jar maraschino cherries, drained, rinsed, and patted dry

• 1/2 cup coconut, toasted


1. Combine graham cracker crumbs and melted butter in a small mixing bowl. Press into a 9×13” pan.

2. In a separate bowl, combine powdered sugar, softened butter, eggs, and vanilla. Mix well with an electric mixer.

3. Pour the mixture over the graham cracker crust.

4. Layer sliced bananas (enough for approximately 2 layers), then add the drained, crushed pineapple over the bananas.

5. Spread non-dairy whipped topping over the pineapple layer.

6. Sprinkle crushed walnuts or pecans and toasted coconut over the whipped topping.

7. Rinse, drain, and pat dry the maraschino cherries. Ensure they are dry to prevent leaking into the whipped topping.

8. Place maraschino cherries on top.

9. Refrigerate for a few hours before serving. Enjoy your delightful no-bake banana split cake!

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