Banana Split Cake II: A Decadent No-Bake Dessert Recipe
Banana split cake is a classic dessert that brings the fun and flavors of a banana split sundae into a shareable, crowd-pleasing cake. This recipe for Banana Split Cake II offers a delightful twist on the traditional version, enhancing the creamy texture and intensifying the banana flavor. It’s a no-bake recipe, making it perfect for hot summer days or any occasion when you want a delicious dessert without turning on the oven. Get ready to impress your friends and family with this easy-to-make and incredibly satisfying Banana Split Cake II!
**Why You’ll Love This Banana Split Cake II**
* **No-Bake Convenience:** Skip the oven! This cake requires no baking, making it ideal for warm weather or when you need a quick dessert solution.
* **Easy to Make:** Simple steps and readily available ingredients make this recipe a breeze to put together, even for novice bakers.
* **Crowd-Pleasing Flavor:** The combination of bananas, pineapple, whipped cream, and chocolate creates a symphony of flavors that everyone will love.
* **Customizable:** Easily adapt the toppings and ingredients to suit your preferences and dietary needs.
* **Beautiful Presentation:** This cake looks as good as it tastes, making it a show-stopping centerpiece for any gathering.
**Ingredients You’ll Need**
Before you begin, gather all the necessary ingredients. This will ensure a smooth and efficient baking (or rather, assembling!) process.
* **Crust:**
* 2 cups graham cracker crumbs
* 1/2 cup (1 stick) unsalted butter, melted
* 1/4 cup granulated sugar
* **Filling:**
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 1 (20 ounce) can crushed pineapple, well drained
* 4-5 ripe bananas, sliced
* **Topping:**
* 1 (12 ounce) container frozen whipped topping, thawed (such as Cool Whip)
* 1/2 cup chopped nuts (pecans, walnuts, or peanuts)
* 1/4 cup chocolate syrup
* Maraschino cherries, for garnish
**Equipment You’ll Need**
* 9×13 inch baking dish
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Knife
* Cutting board
**Step-by-Step Instructions**
Now, let’s get to the fun part – assembling your Banana Split Cake II! Follow these detailed instructions for a perfect result every time.
**Step 1: Prepare the Graham Cracker Crust**
The crust is the foundation of your cake, so it’s essential to get it right.
1. **Combine Ingredients:** In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
2. **Mix Well:** Use a fork or your hands to mix the ingredients until they are evenly combined and the crumbs are moistened. The mixture should resemble wet sand.
3. **Press into Pan:** Transfer the crumb mixture to the 9×13 inch baking dish. Use your fingers or the bottom of a measuring cup to press the crumbs firmly and evenly into the bottom of the dish. Ensure the crust is compact and uniform in thickness.
4. **Chill the Crust:** Place the baking dish in the refrigerator and chill the crust for at least 30 minutes. This will help it firm up and prevent it from crumbling when you add the filling.
**Step 2: Make the Cream Cheese Filling**
The cream cheese filling provides the creamy and tangy element that balances the sweetness of the other ingredients.
1. **Beat Cream Cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Make sure there are no lumps.
2. **Add Powdered Sugar:** Gradually add the powdered sugar to the cream cheese, beating until the mixture is light and fluffy. Be careful not to add the powdered sugar all at once, as it can create a cloud of dust.
3. **Incorporate Pineapple:** Gently fold in the well-drained crushed pineapple into the cream cheese mixture. Make sure the pineapple is evenly distributed throughout the filling.
4. **Spread over Crust:** Remove the chilled crust from the refrigerator. Spread the cream cheese filling evenly over the graham cracker crust. Use a rubber spatula to ensure the filling is smooth and covers the entire crust.
**Step 3: Add the Banana Layer**
The banana layer brings the signature banana split flavor to the cake.
1. **Slice Bananas:** Peel and slice the bananas into 1/4-inch thick rounds.
2. **Arrange over Filling:** Arrange the banana slices evenly over the cream cheese filling. You can create a neat and orderly pattern or simply scatter them randomly. Make sure the entire filling is covered with bananas.
**Step 4: Top with Whipped Topping**
The whipped topping adds a light and airy texture to the cake.
1. **Spread Whipped Topping:** Spread the thawed whipped topping evenly over the banana layer. Use a rubber spatula to create a smooth and uniform layer. You can create swirls or peaks for a more decorative look.
**Step 5: Garnish and Chill**
The final step is to add the garnishes that make this cake a true banana split masterpiece.
1. **Sprinkle with Nuts:** Sprinkle the chopped nuts evenly over the whipped topping.
2. **Drizzle with Chocolate Syrup:** Drizzle the chocolate syrup over the nuts and whipped topping. You can create a zig-zag pattern or simply drizzle it randomly.
3. **Add Maraschino Cherries:** Place maraschino cherries on top of the cake at even intervals. These add a pop of color and a touch of sweetness.
4. **Chill the Cake:** Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the cake to set completely.
**Tips and Variations**
* **Graham Cracker Crust Variations:**
* **Chocolate Graham Crackers:** Use chocolate graham crackers for a chocolatey crust.
* **Cookie Crust:** Substitute graham crackers with crushed vanilla wafers or Oreo cookies (without the cream filling).
* **Nutty Crust:** Add chopped nuts to the graham cracker crumb mixture for a nutty flavor and texture.
* **Filling Variations:**
* **Strawberry Cream Cheese:** Use strawberry flavored cream cheese for a fruity twist.
* **Coconut Cream Cheese:** Add shredded coconut to the cream cheese filling for a tropical flavor.
* **Peanut Butter Cream Cheese:** Add peanut butter to the cream cheese filling for a peanut butter banana flavor combination.
* **Topping Variations:**
* **Butterscotch or Caramel Syrup:** Substitute chocolate syrup with butterscotch or caramel syrup.
* **Different Nuts:** Use different types of nuts, such as macadamia nuts or pistachios.
* **Sprinkles:** Add colorful sprinkles for a festive touch.
* **Fresh Fruit:** Add other fresh fruits, such as strawberries, blueberries, or raspberries, to the topping.
* **Hot Fudge:** Add a layer of hot fudge before the whipped topping.
* **Dietary Considerations:**
* **Gluten-Free:** Use gluten-free graham crackers for a gluten-free version.
* **Dairy-Free:** Use dairy-free cream cheese and whipped topping alternatives for a dairy-free version.
* **Vegan:** Use vegan graham crackers, cream cheese, and whipped topping alternatives for a vegan version.
* **Make Ahead:** This cake can be made a day or two in advance. Just cover it tightly and store it in the refrigerator.
**Serving Suggestions**
* **Slice and Serve:** Cut the cake into squares and serve chilled.
* **Individual Cups:** Assemble the cake in individual cups or parfait glasses for a single-serving option. This is great for parties or portion control.
* **With Ice Cream:** Serve a slice of the cake with a scoop of vanilla ice cream for an extra indulgent dessert.
* **Coffee or Tea:** Pair the cake with a cup of coffee or tea for a delightful afternoon treat.
**Storage Instructions**
* **Refrigerate:** Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** While it’s best enjoyed fresh, you can freeze the cake for up to 1-2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving. The texture of the whipped topping may change slightly after freezing.
**Tips for Success**
* **Use Ripe Bananas:** Use ripe but firm bananas for the best flavor and texture. Overripe bananas will be too soft and mushy.
* **Drain Pineapple Well:** Make sure to drain the crushed pineapple thoroughly before adding it to the cream cheese filling. This will prevent the filling from becoming too watery.
* **Soften Cream Cheese:** Soften the cream cheese completely before beating it. This will ensure a smooth and creamy filling.
* **Chill Thoroughly:** Chill the cake for at least 2 hours before serving to allow the flavors to meld together and the cake to set properly.
* **Use a Sharp Knife:** Use a sharp knife to slice the cake cleanly.
**Frequently Asked Questions (FAQs)**
* **Can I use fresh pineapple instead of canned?**
* Yes, you can use fresh pineapple, but make sure to chop it finely and drain it well.
* **Can I use a different type of crust?**
* Yes, you can use a different type of crust, such as an Oreo crust or a shortbread crust.
* **Can I add chocolate chips to the filling?**
* Yes, you can add chocolate chips to the filling for an extra chocolatey flavor.
* **Can I make this cake in a different size pan?**
* Yes, you can make this cake in a different size pan, but you may need to adjust the ingredient amounts accordingly.
* **Can I use sugar-free ingredients?**
* Yes, you can use sugar-free graham crackers, cream cheese, whipped topping, and syrup for a sugar-free version.
**Banana Split Cake II Recipe**
**Yields:** 12 servings
**Prep time:** 30 minutes
**Chill time:** 2 hours (minimum), preferably overnight
**Ingredients:**
* **Crust:**
* 2 cups graham cracker crumbs
* 1/2 cup (1 stick) unsalted butter, melted
* 1/4 cup granulated sugar
* **Filling:**
* 8 ounces cream cheese, softened
* 1 cup powdered sugar
* 1 (20 ounce) can crushed pineapple, well drained
* 4-5 ripe bananas, sliced
* **Topping:**
* 1 (12 ounce) container frozen whipped topping, thawed (such as Cool Whip)
* 1/2 cup chopped nuts (pecans, walnuts, or peanuts)
* 1/4 cup chocolate syrup
* Maraschino cherries, for garnish
**Instructions:**
1. **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9×13 inch baking dish. Chill for 30 minutes.
2. **Make the Filling:** In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat until fluffy. Fold in drained crushed pineapple.
3. **Assemble the Cake:** Spread cream cheese filling over the chilled crust. Arrange banana slices on top of the filling. Spread whipped topping over the bananas.
4. **Garnish:** Sprinkle with chopped nuts, drizzle with chocolate syrup, and top with maraschino cherries.
5. **Chill:** Cover and refrigerate for at least 2 hours, or overnight.
6. **Serve:** Cut into squares and serve chilled.
**Conclusion**
Banana Split Cake II is a delightful and easy-to-make dessert that’s perfect for any occasion. With its creamy texture, sweet and tangy flavors, and beautiful presentation, it’s sure to be a hit with everyone. Whether you’re looking for a no-bake treat for a hot summer day or a crowd-pleasing dessert for a party, this recipe is a winner. So, gather your ingredients, follow the steps, and get ready to enjoy a slice of banana split heaven! This recipe is so versatile you will be making it again and again! Enjoy.