Banana Split Cake {No-Bake!} | Kid Friendly Things To Do

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 cake 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.

Are you looking for Summer Dessert Recipes? Try some of my other posts, like…

• Kool-Aid Slushie Recipe 
• Sea Salt Caramel and Cookie Ice Cream Cake 
• Easy Homemade Vanilla Ice Cream 

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

Here are my top Amazon Picks for this Cake

(affiliate links)

Here’s the printable recipe for you…

Banana Split Cake {No-Bake!} | Kid Friendly Things To Do

Print Recipe

★★★★★

5 from 1 reviews

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

• Author: Melissa
• Prep Time: 10 minutes
• Cook Time: none
• Total Time: 7 hours
• Yield: 10-12 servings 1x

Ingredients

Scale 1x2x3x

• 1 package (12 oz.) of vanilla wafers
• 1/2 cup of 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