Banana Split Cake {No Bake}
Banana Split Cake is a no bake dessert that combines the flavors of bananas, pineapple and cherries. Many recipes contain raw eggs, but I provide several alternative options that eliminate the risk of food borne illness. This recipe can be made nut free or gluten free if desired.
Equipment
- 9x13-inch pan
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 2 stacks)
- 8 tablespoons butter (1 stick)
For the Creamy Filling:
- 16 tablespoons butter (2 sticks)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 eggs (pasteurized, see note)
For the Layers:
- 4 large bananas (sliced)
- 20 ounces canned crushed pineapple (drained)
- 9 ounces whipped topping (thawed)
- 1/2 cup maraschino cherries
- 3/4 cups chopped pecans (toasted or candied, optional)
Instructions
Make the Crust:
- Mix together graham cracker crumbs and 1 stick of melted butter. Spread evenly into 9x13-inch pan.
Make the Creamy Filling:
- Beat 2 sticks of softened butter, powdered sugar, vanilla extract and 2 eggs at high speed for 12-15 minutes. Spread egg mixture over crumbs.
Add Remaining Layers:
- Layer sliced bananas over egg mixture. Evenly distribute pineapple over bananas. Top all with a layer of whipped topping, making sure to spread it all the way to the edges of the pan to seal the fruit below. Garnish with cherries and nuts, if using. Chill 8-24 hours before serving.
Notes
If you cannot find pasteurized eggs, you may 1) eliminate the eggs, 2) use a half batch of Vanilla Swiss Meringue Buttercream, 3) use a double batch of Easy Vanilla Buttercream, or 4) use the cream cheese layer from Strawberry Pretzel Jello Salad.
You're Gonna Bake It After All
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