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Chocolate Banana Split Cake

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This Chocolate Banana Split Cake is a no-bake (or lightly baked) dessert that captures the flavors of a classic banana split in a rich, creamy cake. With layers of graham cracker crust, cream cheese filling, bananas, pineapple, chocolate syrup, and whipped cream, it’s the perfect sweet treat for parties, summer gatherings, and holidays!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Filling:

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 oz) package cream cheese, softened
  • 3 ripe bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained

For the Topping:

  • 1 (10 oz) jar maraschino cherries, drained
  • ½ cup chocolate syrup
  • ½ cup chopped walnuts
  • 2 tablespoons rainbow sprinkles

Instructions

  • Prepare the Crust:

    • Preheat oven to 350°F (175°C) (if baking the crust).
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
    • Press the mixture into a 9×13-inch baking dish.
    • Bake for 10 minutes, then cool completely. (For a no-bake version, refrigerate the crust for 30 minutes instead of baking.)

  • Make the Filling:

    • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside half for topping.
    • In another bowl, beat cream cheese until smooth, then fold in the remaining whipped cream to create a creamy filling.

  • Assemble the Layers:

    • Spread the cream cheese mixture evenly over the crust.
    • Layer sliced bananas evenly on top.
    • Spread drained crushed pineapple over the banana layer.

  • Add the Toppings:

    • Drizzle chocolate syrup over the pineapple.
    • Sprinkle chopped walnuts on top.
    • Spread the reserved whipped cream over the entire dessert.
    • Garnish with maraschino cherries and rainbow sprinkles.

  • Chill & Serve:

    • Refrigerate for at least 2 hours (or overnight) before serving.

Notes

  • For extra indulgence, drizzle caramel sauce along with the chocolate syrup.
  • To prevent bananas from browning, lightly coat them with lemon juice before layering.
  • For a gluten-free version, use gluten-free graham crackers for the crust.

Find it online: https://thefamilycooking.com/chocolate-banana-split-cake/