Description
This no-bake banana split dessert is a luscious, easy-to-make treat that layers a buttery graham cracker crust with a fluffy, sweet butter-egg filling, fresh bananas, crushed pineapple, whipped topping, and garnished with maraschino cherries, pecans, and a drizzle of chocolate syrup. Perfect for summer gatherings or a quick indulgent dessert without any baking required.
Ingredients
Scale
Crust
- 5 tablespoons salted butter (71 grams, melted)
- 2 cups crushed graham crackers (284 grams, about 9 cracker sheets)
Filling
- 20 ounces crushed pineapple (567 grams, 1 can), drained
- 2 cups powdered sugar (226 grams)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 large eggs (100 grams, preferably pasteurized, lightly beaten)
- 1 teaspoon pure vanilla extract (4 grams)
Toppings
- 7-8 ripe bananas (sliced horizontally)
- 12 ounces frozen whipped topping (340 grams, 1 container, thawed)
- 10 ounces maraschino cherries with stems (283 grams, 1 jar, cherries patted dry)
- 1 cup chopped honey roasted pecans (114 grams)
- ¼ cup chocolate syrup (70 grams)
Instructions
- Prepare the crust: Combine the melted salted butter and crushed graham crackers in a medium bowl. Press this mixture firmly into a 9-inch springform pan or a 9×13-inch glass baking dish to form an even crust layer. Place the crust in the freezer for 15-20 minutes to set while you prepare the filling.
- Drain the pineapple: Pour the crushed pineapple into a mesh strainer and press down firmly with a rubber spatula to remove excess juices. Then spread the pineapple on a layer of paper towels to dry slightly, preventing a soggy dessert layer.
- Make the filling mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the powdered sugar and unsalted butter together on low speed. Increase speed to medium and beat for 1 minute until creamy. Add the lightly beaten eggs and vanilla extract, then beat on medium-high for 15-20 minutes until the mixture is pale yellow, fluffy, and smooth.
- Assemble first layers: Spread the butter-sugar-egg filling evenly over the chilled graham cracker crust, making sure to cover edge to edge to create a barrier that prevents fruit juices from seeping into the crust.
- Add bananas: Layer the sliced bananas evenly over the filling mixture, covering the entire surface.
- Add pineapple: Top the bananas completely with the drained crushed pineapple, spreading it out evenly.
- Refrigerate: Cover the assembled dessert and refrigerate for 4 to 24 hours to allow the layers to meld and flavors to settle.
- Finish and serve: When ready to serve, spread the thawed whipped topping over the pineapple layer. Garnish with maraschino cherries and chopped honey roasted pecans. Drizzle chocolate syrup over the top for a delightful finishing touch.
Notes
- The eggs used in this recipe are preferably pasteurized to ensure safety since this is a no-bake dessert.
- Make sure to drain the crushed pineapple thoroughly to avoid making the dessert watery.
- If desired, you can substitute the butter in the crust for margarine for a slightly different flavor profile.
- Refrigerate the dessert for at least 4 hours but preferably overnight for best texture and flavor.
- Use ripe bananas but avoid overly mushy ones for better texture.
