Banana Split Cake {No-Bake!}

Banana Splits are one of my favorite classic American desserts. This easy no-bake Banana Split Cake with its’ vanilla wafer crust is perfect for a fun summer treat. This sweet dish makes enough to feed a crowd, so it’s perfect for summer potlucks and family gatherings. 

No-Bake Banana Split Cake

This dessert is almost as simple as spreading everything into a cake pan and freezing it. It’s so easy to make and refreshing on a hot summer day. Just like this Kool-Aid Slushie Recipe , delicious Sea Salt Caramel and Cookie Ice Cream Cake , or Easy Homemade Vanilla Ice Cream 

Ingredients

• vanilla wafers
• unsalted butter melted
• granulated sugar
• chocolate chip ice cream – softened
• large bananas ripe – not over-ripened
• Hershey’s syrup – the exact amount will vary
• strawberry ice cream – softened
• optional toppings – whipped cream maraschino cherries, chocolate syrup, pineapple topping, chopped walnuts, sprinkles

How to Make Banana Split Ice Cream Cake

• Crush vanilla wafers and pour them into a large bowl
• Add melted butter and sugar – mix well
• Press the mixture into a 13×9 baking dish and spread out
• Freeze the crust for 15 minutes
• Spread the chocolate chip ice cream over the crust
• Squeeze some of the syrup over the ice cream – covering it completely
• Add sliced bananas – you can use as little or as much as you want. I only used 2 bananas, because I knew some of my family would prefer this cake without them
• Cover banana slices with more chocolate syrup
• Cover and freeze for 30 minutes
• Spread softened strawberry ice cream over the top and freeze – covered –  for at least 6 hours
• Remove the cake for about 10 minutes before serving so it can soften up
• Serve with optional toppings

What is in a Banana Split?

Banana takes center stage in a banana split, but other flavors are just as important in a banana split. Typically, strawberry ice cream, vanilla, and chocolate ice cream are fixed on top of a banana in a banana split. The dessert is sometimes topped with nuts, pineapple topping, whipped cream, and a maraschino cherry.

Tips and Tricks for making a banana split cake…

• Allow plenty of time for freezing this dessert. Making it in the morning or the day before is a great idea
• Have toppings ready for your frozen cake, like pineapple ice cream topping, chocolate sauce, nuts, whipped cream, and cherries
• If you don’t have vanilla wafers, you can substitute graham crackers
• Use a large pan like a 13×9 inch deep dish
• Cover this cake when storing in the freezer to avoid freezer burn
• This banana split cake will last for up to two weeks

More Dessert Recipes You’ll Enjoy

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Here’s the printable recipe for you.

Banana Split Cake {No-Bake!}

An easy-to-make No-Bake Banana Split Cake that’s the perfect summertime treat.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

freezing: 7 hours hours

Total Time: 7 hours hours 10 minutes minutes

Servings: 10 -12 servings

Calories: 826cal

Author: Melissa

Cost: $10

Ingredients

• 12 oz. vanilla wafers
• ½ cup unsalted butter melted
• 2 Tbsp. granulated sugar
• 48 oz. chocolate chip ice cream – softened
• 2-4 large bananas ripe – not over-ripened
• 1 bottle of Hershey's syrup – the exact amount will vary
• 48 oz. strawberry ice cream – softened
• optional toppings – whipped cream, maraschino cherries, chocolate syrup, pineapple topping, chopped walnuts, sprinkles

Instructions

• Crush vanilla wafers and pour them into a large bowl
• Add melted butter and sugar – mix well
• Press the mixture into a 13×9 baking dish and spread out
• Freeze the crust for 15 minutes
• Spread the chocolate chip ice cream over the crust
• Squeeze some of the syrup over the ice cream – covering it completely
• Add sliced bananas – you can use as little or as much as you want. I only used 2 bananas, because I knew some of my family would prefer this cake without them
• Cover banana slices with more chocolate syrup
• Cover and freeze for 30 minutes
• Spread softened strawberry ice cream over the top and freeze – covered –  for at least 6 hours
• Remove the cake for about 10 minutes before serving so it can soften up
• Serve with optional toppings

Notes

Storing – store this cake – covered – in the freezer for up to 2 weeks

nutrition facts are only an estimate 

Nutrition

Calories: 826cal | Carbohydrates: 109g | Protein: 11g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 395mg | Potassium: 711mg | Fiber: 4g | Sugar: 51g | Vitamin A: 1300IU | Vitamin C: 13mg | Calcium: 316mg | Iron: 2mg