Imagine this: A buttery graham cracker crust that you press in with your fingertips. Already satisfying, right? But that’s just the base.
Next comes a dreamy, tangy cream cheese layer that hugs your taste buds just right. Then sliced bananas—fresh and firm—followed by crushed pineapples that bring the whole tropical vibe home.
But wait. We’re not stopping there. A fluffy layer of whipped topping (hi Cool Whip, you glorious shortcut), drizzles of chocolate syrup, a generous sprinkle of chopped nuts, and cherries on top. Optional sprinkles if you’re feeling extra. And really—who isn’t?
This cake doesn’t try too hard. It doesn’t need to. It knows it’s a hit.
Here’s Everything You’ll Need
You probably already have most of this in your kitchen. And if not, a quick grocery run and you’re set.
For the Crust:
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2½ cups graham cracker crumbs
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½ cup (115g) unsalted butter, melted
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¼ cup (50g) granulated sugar
For the Cream Cheese Layer:
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2 (8 oz) packages cream cheese, softened
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½ cup (100g) granulated sugar
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1 tsp vanilla extract
For the Banana Split Layers:
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4–5 ripe but firm bananas, sliced
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1 (20 oz) can crushed pineapple, well drained
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1 (12 oz) container whipped topping (like Cool Whip)
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¼ cup chocolate syrup
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¼ cup chopped nuts (pecans or walnuts work great)
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10–12 maraschino cherries
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Sprinkles (optional, but delightful)
Instructions
1. Crust Comes First
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it feels like damp sand.
Press it firmly into a 9×13-inch pan—this is your foundation, so give it some love. Pop it into the fridge while you handle the next part. Chill time = structure.
2. Cream Cheese Layer (Aka the Crowd-Pleaser)
Grab a large bowl. Beat the softened cream cheese, sugar, and vanilla until smooth and creamy. No lumps allowed.
Spread this evenly over your chilled crust. Use a spatula. Use your heart. Smooth it out like frosting on a birthday cake.
3. The Fruit Parade
Now, layer those banana slices across the cream cheese. Cover every inch. Then spoon the drained pineapple over the top.
If there’s excess juice, don’t just dump it in—your crust worked hard. Keep it dry-ish.
4. Clouds of Whipped Topping
Gently spread the whipped topping over the fruit. Don’t press too hard—just float it across like frosting a cloud. (Nigella would be proud.)
5. Dress It Up
Drizzle chocolate syrup in swirls or zigzags. Get artsy if you’re feeling it. Sprinkle nuts like you mean it. Crown with cherries and maybe toss on some rainbow sprinkles.
Voilà. You’ve just built a masterpiece.
6. Chill—Literally
This part is non-negotiable. Cover the cake and let it chill in the fridge for at least 4 hours. Overnight is even better. Trust me—the flavors need time to settle in and become friends.
Pro Tips from the Dessert Pros
Paula Deen’s hack? A thin brush of melted butter over the crust before the filling goes on for extra richness.
Nigella? She swears by folding in a bit of whipped cream into the cream cheese mixture. It makes the middle light and mousse-like.
Jamie Oliver suggests adding some fresh berries—strawberries or raspberries bring brightness and a little acidity that balances the sweet.
Honestly, all three work beautifully. Try them. Mix and match. Make it your own.
