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Banana Split Cake Recipe

Banana Split Cake Recipe
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★★★★★

5 from 27 reviews

Banana Split Cake is a delightful frozen dessert inspired by the classic banana split sundae. It features a crunchy graham cracker crust, creamy vanilla ice cream layered with fresh bananas, pineapple, and maraschino cherries, topped with chocolate fudge sauce, whipped cream, and crunchy nuts. Perfect for summer gatherings, this easy-to-make cake combines fruity sweetness with rich textures for an indulgent treat.

Ingredients

Scale

For the Crust:

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

For the Filling:

  • 2 quarts vanilla ice cream, softened
  • 2 large bananas, sliced
  • 1 cup crushed pineapple, drained
  • 1 cup maraschino cherries, halved

For the Topping:

  • 1 cup chocolate fudge sauce
  • 1 cup whipped cream
  • ¾ cup chopped nuts (walnuts or pecans)
  • Extra banana slices and cherries for garnish

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of an 8-inch springform pan to form a solid crust. Place in the refrigerator for 30 minutes to set.
  2. Layer the filling: Remove the crust from the refrigerator. Spread half of the softened vanilla ice cream evenly over the chilled crust. Then layer the sliced bananas, drained crushed pineapple, and halved maraschino cherries evenly on top.
  3. Add remaining ice cream and freeze: Spread the remaining softened vanilla ice cream over the fruit layer, smoothing the top to create an even surface. Cover the pan and freeze for at least 4 hours or until the cake is firm enough to slice.
  4. Decorate and serve: Before serving, drizzle the top of the frozen cake with chocolate fudge sauce. Add generous dollops of whipped cream, sprinkle with chopped nuts, and garnish with extra banana slices and cherries for a beautiful presentation.

Notes

  • Make sure to soften the ice cream enough so it is spreadable but not melted.
  • Use a springform pan for easy removal of the cake without damaging the layers.
  • You can substitute walnuts or pecans based on your preference or allergy considerations.
  • For best results, allow the cake to sit at room temperature for 5 minutes before slicing to make cutting easier.
  • Store leftovers covered in the freezer and consume within 3 days for optimal flavor and texture.

Nutrition

Keywords: banana split cake, no-bake ice cream cake, frozen dessert, summer cake, banana dessert, ice cream dessert

Find it online: https://maicook.com/banana-split-cake-recipe/