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If you love banana splits, you’re going to love this no-bake layer cake version. It’s creamy, fruity, and full of nostalgic flavor. No oven required. Just layer, chill, and dig in.
This is one of those super chill, super nostalgic desserts that looks way more impressive than the effort it takes. If you love banana splits (and honestly, who doesn’t?), then this no-bake banana split layer cake is going to be right up your alley. It’s made with layers of graham crackers, fresh bananas, crushed pineapple, and a whipped vanilla cream that’s light, creamy, and just a little bit tangy thanks to some sour cream. I think it balances well with the sweetness. Oh, and we’re topping the whole thing off with chocolate sauce and cherries, because how could we not?
No baking. No fuss. Just layer it up, pop it in the fridge, and let it set into something magical.
Why You’ll Like This Recipe
1. No oven, no mixer required—just chill and layer.
2. It tastes like a banana split turned into a creamy layer cake.
3. Perfect for hot weather, parties, or when you’re short on time.
4. Make-ahead friendly (actually better after sitting overnight).
5. It’s just fun. And who doesn’t need a little fun dessert energy?
What Is a No-Bake Layer Cake?
A no-bake layer cake is exactly what it sounds like—layers of something cake-like (in this case, graham crackers) and something creamy. The graham crackers soften as they chill and basically turn into cake. It’s sliceable, creamy, fruity, and feels like a treat you pulled out of a vintage diner menu—in the best way.
No-Bake Banana Split Layer Cake
Ingredients
- 14 full sheets of graham crackers
- 120 g bananas about 4 medium bananas – ripe but not too soft
- 224 g canned crushed pineapple drained the liquid
- 300 g heavy cream the one I use has 34% fat
- 240 g sour cream
- 95 g instant vanilla pudding mix make sure it’s the instant kind!
Toppings:
- Maraschino cherries
- Chocolate sauce
- ½ cup unsweetened coconut flakes
Instructions
- You can line the pan with parchment paper overhanging on the side. This is not necessary but I find it easier to remove from the pan for photoshooting and cutting
Prepare the filling:
- Drain the liquid from the canned pineapple . Squeeze out extra juices from the pineapple as much as you can. You can save the juices for other use
- Cut the banana into slices at an angle. Brush the banana slices lightly with pineapple juice if you afraid it may turn brown
- In a bowl, whip the cold heavy cream, sour cream, and instant pudding mix together until thick and creamy. It should be spreadable, like a soft mousse. Fold in the crushed pineapple
Assembling:
- In your 8×8 pan, lay down graham crackers in a single layer. Break of some pieces if necessary to fill in the edges. Spread about 1/3 of the cream mixture, then top with 1/2 portion of the sliced bananas. Slightly push the banana into the cream
- Repeat those layers again starting with graham cracker layers, until everything’s used up. End with a layer of cream on top.
- You’ll usually get about 3 layers in this size pan.
Chill:
- Cover and chill in the fridge for at least 6 hours, or overnight if you can. The graham crackers will soften and turn into a cake-like texture.
Decorate with topping:
- Put the unsweetened coconut flakes on a dry pan and toast over medium-low heat until lightly golden brown and aromatics. Let them cool down completely and then store in an air-tight container if you toast them few days before
- Just before serving, drizzle the top with chocolate sauce, plop on some maraschino cherries, and sprinkle with some toasted coconut. Cut into serving size and serve immediately
*Nutrition facts are just estimates and calculated using online tools*
Storage + Make-Ahead Tips
1. Make-Ahead: This cake actually gets better the next day after chilling overnight.
2. Storage: Keep covered in the fridge for up to 3 days. Any longer and the bananas might start to go brown and the cream may start to weep.
3. Freezing: I don’t recommend freezing. The texture of banana changes after freezing
FAQ & Troubleshooting
1. Can I use something other than graham crackers?
Sure! Try digestive biscuits, Biscoff cookies, vanilla wafers, or any biscuits or crackers of your choice.
2. Can I use Cool Whip instead of whipping cream?
Yep! Use about 2½ cups of Cool Whip.
3. My filling didn’t thicken. What happened?
Make sure your cream is cold and that you used instant vanilla pudding. Not the kind you have to cook!
4. Can I make this in a 9×13 pan?
Definitely—just double everything and layer away.
5. How do I keep the bananas from turning brown?
As long as they’re tucked between the cream layers, they’re mostly protected. If you’re prepping them early, brush lightly with the pineapple juice.
