If you love banana splits and can’t resist peanut butter, this No-Bake Peanut Butter Banana Split Cake is the perfect dessert for you! It’s layered with creamy peanut butter, fresh bananas, chocolate, and whipped topping, all on a crunchy graham cracker crust. This dessert is easy to make, doesn’t require any baking, and brings together all the best flavors of a classic banana split with a nutty twist.
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Peanut Butter Layer:
- 1 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
Toppings:
- 3-4 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup strawberries, sliced
- 1 (3.4 oz) box instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping, thawed
Garnishing:
- Chocolate syrup
- Crushed peanuts
- Maraschino cherries
- Sprinkles (optional)
Preparation:
1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill the crust in the refrigerator while preparing the filling.
2: Make the Peanut Butter Layer
- In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully incorporated.
- Spread the peanut butter mixture evenly over the crust and return the dish to the fridge to set.
3: Add the Banana and Pineapple Layers
- Arrange the banana slices over the peanut butter layer, followed by an even layer of crushed pineapple. This brings a tropical touch to the dessert.
4: Prepare the Chocolate Pudding Layer
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until it thickens. Allow it to sit for a few minutes to set, then spread the pudding over the banana and pineapple layers.
5: Top with Strawberries and Whipped Topping
- Arrange the sliced strawberries over the pudding layer and top with a final layer of whipped topping, spreading it evenly across the surface.
6: Garnish and Chill
- Drizzle with chocolate syrup, and sprinkle with crushed peanuts. Top with maraschino cherries and sprinkles for a festive finish. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
7: Serve and Enjoy
- Slice into squares and serve cold. This dessert is best enjoyed chilled!
Variations:
- Chocolate Peanut Butter Banana Split Cake: Add mini chocolate chips to the peanut butter layer or drizzle melted chocolate over the top for a more indulgent treat.
- Vegan Banana Split Cake: Use dairy-free alternatives for cream cheese, whipped topping, and pudding mix to make this dessert vegan-friendly.
- Gluten-Free Version: Substitute the graham crackers with gluten-free cookies for a gluten-free crust.
- Tropical Twist: Swap strawberries for mango slices and add shredded coconut for a tropical flavor.
Cooking Notes:
- Chill thoroughly: Make sure to let the dessert chill for at least 2 hours before serving to help it set properly.
- Use fresh bananas: Firm, ripe bananas work best for this recipe, as they hold their shape well and add the right amount of sweetness.
- Adjust sweetness: If you prefer a less sweet dessert, reduce the amount of powdered sugar in the peanut butter layer or use sugar-free pudding mix.
Serving Suggestions:
- Perfect for summer gatherings: This no-bake dessert is ideal for summer picnics, barbecues, and potlucks. It’s a refreshing treat that’s sure to be a hit with all ages.
- Make individual servings: For a fun twist, assemble the dessert in mini mason jars or cups for individual servings. This is perfect for parties or events.
- Top it your way: Set up a toppings bar with different syrups, nuts, and fruits so everyone can customize their slice.
Tips:
- Use a sharp knife for slicing: To get clean slices, use a sharp knife and wipe it between cuts.
- Store leftovers properly: Cover any leftovers with plastic wrap and store in the fridge for up to 3 days.
- Freeze for longer storage: This dessert can be frozen for up to a month. Thaw in the fridge before serving.
Prep Time:
20 minutes (plus chilling time)
Cooking Time:
0 minutes (no-bake)
Total Time:
2 hours 20 minutes (including chilling)
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 5g
- Sodium: 150mg
FAQs:
Q: Can I make this dessert ahead of time?
A: Yes, this banana split cake can be made a day in advance. Just cover and refrigerate until ready to serve.
Q: Can I freeze this dessert?
A: Absolutely! Freeze the dessert for up to a month. Just thaw in the fridge before serving for the best texture.
Q: Can I use other fruits?
A: Yes! Feel free to add or substitute fruits like blueberries, raspberries, or kiwi for a fresh twist.
Q: How do I prevent the bananas from browning?
A: You can lightly brush the banana slices with lemon juice before layering to help keep them fresh and prevent browning.
Conclusion:
This No-Bake Peanut Butter Banana Split Cake brings together all the flavors of a banana split with a creamy peanut butter twist, making it the ultimate dessert for warm weather or any time of year. With layers of flavor and texture, it’s a guaranteed crowd-pleaser that’s easy to make and even easier to enjoy. So grab a slice, relax, and savor this delightful treat with friends and family!
Print
No-Bake Peanut Butter Banana Split Cake
- Total Time: 2 hours 20 minutes (including chilling)
Ingredients
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Peanut Butter Layer:
- 1 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
Toppings:
- 3–4 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup strawberries, sliced
- 1 (3.4 oz) box instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping, thawed
Garnishing:
- Chocolate syrup
- Crushed peanuts
- Maraschino cherries
- Sprinkles (optional)
Instructions
Preparation:
1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill the crust in the refrigerator while preparing the filling.
2: Make the Peanut Butter Layer
- In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully incorporated.
- Spread the peanut butter mixture evenly over the crust and return the dish to the fridge to set.
3: Add the Banana and Pineapple Layers
- Arrange the banana slices over the peanut butter layer, followed by an even layer of crushed pineapple. This brings a tropical touch to the dessert.
4: Prepare the Chocolate Pudding Layer
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until it thickens. Allow it to sit for a few minutes to set, then spread the pudding over the banana and pineapple layers.
5: Top with Strawberries and Whipped Topping
- Arrange the sliced strawberries over the pudding layer and top with a final layer of whipped topping, spreading it evenly across the surface.
6: Garnish and Chill
- Drizzle with chocolate syrup, and sprinkle with crushed peanuts. Top with maraschino cherries and sprinkles for a festive finish. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
7: Serve and Enjoy
- Slice into squares and serve cold. This dessert is best enjoyed chilled!
Notes
- Chill thoroughly: Make sure to let the dessert chill for at least 2 hours before serving to help it set properly.
- Use fresh bananas: Firm, ripe bananas work best for this recipe, as they hold their shape well and add the right amount of sweetness.
- Adjust sweetness: If you prefer a less sweet dessert, reduce the amount of powdered sugar in the peanut butter layer or use sugar-free pudding mix.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 0 minutes (no-bake)
Nutrition
- Calories: 320
- Sodium: 150mg
- Protein: 5g