Description

This No Bake Banana Split Dessert is a delightful, easy-to-make treat that layers a buttery graham cracker crust with a creamy sugar-butter-egg filling, fresh bananas, crushed pineapple, whipped topping, cherries, pecans, and chocolate syrup. Perfect for warm days or when you want a fuss-free dessert, it offers all the flavors of a classic banana split in a convenient, crowd-pleasing dish.

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)

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Instructions

Make the crust: Combine the melted salted butter and crushed graham crackers in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan or a 9×13-inch glass baking dish to create an even crust layer. Place the crust in the freezer for 15-20 minutes to set while you prepare the filling.
Prepare the pineapple: Drain the crushed pineapple in a mesh strainer, using a rubber spatula to press down firmly and remove all excess juice. Spread the drained pineapple on paper towels to dry off slightly while you make the filling.
Make the filling mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the powdered sugar and unsalted butter on low speed until combined. Increase to medium speed and beat for 1 minute. Add the lightly beaten eggs and vanilla extract, then continue to beat on medium-high speed for 15-20 minutes until the mixture turns pale yellow, fluffy, and smooth.
Assemble the filling layer: Spread the sugar, butter, and egg mixture evenly over the chilled graham cracker crust, covering the entire surface to prevent fruit juices from seeping through.
Add bananas: Layer the sliced bananas evenly over the filling mixture.
Add pineapple layer: Spread the drained crushed pineapple completely over the banana layer.
Chill the dessert: Cover the assembled dessert and refrigerate for 4 to 24 hours to allow the layers to set and flavors to meld.
Add toppings and serve: Just before serving, evenly spread the thawed whipped topping over the pineapple layer. Garnish with maraschino cherries and chopped honey roasted pecans. Drizzle with chocolate syrup to finish.

Notes

For best results, use pasteurized eggs or ensure eggs are safe to consume without cooking since this recipe is no-bake.
Ensure the pineapple is well-drained to prevent a soggy crust.
The whipped topping must be fully thawed before spreading.
Refrigerate the dessert for at least 4 hours to allow proper setting, but it can be stored up to 24 hours ahead.
If desired, substitute honey roasted pecans with any nuts of choice or omit for nut-free option.