Chocolate Banana Split Cake is a classic flavor in cake form! It has an Oreo crust on the bottom, chocolate buttercream filling, bananas, whipped cream, drizzle of chocolate, cherries and a sprinkle of pecans!
My husband and my brother-in-law both used this chocolate version of banana split cake in public speaking classes for college (my husband wants you to know he stole the idea but not the actual speech). The recipe is inspired by my mother-in-law's regular banana split cake. Everyone will love it but chocolate lovers will adore it!
Try some of our other favorite desserts, such as Southern Peach Cobbler, Mixed Berry Cobbler, or Honey Bun Cake.
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Ingredients for Chocolate Banana Split Cake
- Oreos
- unsalted butter
- egg beaters
- powdered sugar
- bananas
- lemon juice to dip bananas
- whipped cream
- pecan pieces
- maraschino cherries
FAQs
A Chocolate Banana Split No-Bake Dessert is a layered dessert inspired by the classic banana split. It typically includes layers of Oreo cookie crust, bananas, chocolate filling, whipped cream, and toppings like chocolate sauce, nuts, and cherries. This dessert is easy to make and requires almost no baking.
Yes, this dessert is perfect for making ahead of time. You can prepare it a day in advance and store it in the refrigerator until ready to serve. This allows the layers to set and the flavors to meld together.
To prevent the bananas from browning, you can lightly brush the banana slices with lemon juice before layering them in the dessert. This helps to maintain their fresh appearance.
Top Tips
- This recipe has uncooked eggs. We have made it for years with no issues and recommend pasteurized eggs, such as egg beaters.
- For the nuts on top, pecans and walnuts are both tasty.
- To crush the Oreos, use a food processor or crush by hand. Place them in a sealed Ziploc bag and crush with the bottom of a glass, beat with a mallet or use a roller pin, until crushed well.
- Keep the cake refrigerated.
- Store covered in the refrigerator for 3-4 days. (It usually doesn't last that long)
How to make an Almost No Bake Chocolate Banana Split Dessert
- Prepare a 9x13" baking pan with nonstick spray. Then, crush about 35 Oreos in a food processor or crush by hand.
- Melt 1 ½ sticks of butter, then add in the crushed Oreos and stir until combined. Press into the bottom of the prepared baking dish.
- Bake crust in preheated oven for 5-7 minutes. Remove from oven and cool pan, then place into refrigerator.
- Start making the filling once crust has cooled. Mix in large bowl or stand mixer, egg beaters and 2 sticks of butter.
- In a medium bowl, whisk together powdered sugar and cocoa powder to get rid of any lumps.
- Add dry ingredients to wet ingredients and beat for 20 minutes on low speed. Mixture will be light and fluffy. (My son called it chocolate whipped cream)
- Cut the bananas into slices and either dip them into lemon juice or place into a bowl of lemon juice. This will help prevent browning of the bananas. Be careful to not add too much lemon juice or it will make the cake runny.
- Layer the bananas over the chocolate filling.
- On top of the bananas, add a generous layer of whipped cream.
- Place the cherry slices on top of the whipped cream.
- Sprinkle the cake with chopped pecan pieces.
- Slowly pour chocolate syrup over the top. Refrigerate at least 1 hour or overnight to allow the cake to set. Slice and enjoy!
Chocolate Banana Split Cake Recipe
Ingredients
- 35 Oreos, crushed
- 1 ¾ cups (3 ½ sticks) unsalted butter, room temperature
- ⅓ cup egg beaters
- 2 cups powdered sugar
- 2-3 bananas, sliced
- lemon juice to dip bananas
- 8 oz. Whipped Cream
- ½ cup pecan pieces
- 15-20 maraschino cherries, cut in half
Instructions
- Prepare a 9×13″ baking pan with nonstick spray. Then, crush about 35 Oreos in a food processor or crush by hand.
- Melt 1 ½ sticks of butter, then add in the crushed Oreos and stir until combined. Press into the bottom of the prepared baking dish.
- Bake crust in preheated oven for 5-7 minutes. Remove from oven and cool pan, then place into refrigerator.
- Start making the filling once crust has cooled. Mix in large bowl or stand mixer, egg beaters and 2 sticks of butter.
- In a medium bowl, whisk together powdered sugar and cocoa powder to get rid of any lumps.
- Add dry ingredients to wet ingredients and beat for 20 minutes on low speed. Mixture will be light and fluffy. (My son called it chocolate whipped cream)
- Cut the bananas into slices and either dip them into lemon juice or place into a bowl of lemon juice. This will help prevent browning of the bananas. Be careful to not add too much lemon juice or it will make the cake runny.
- Layer the bananas over the chocolate filling.
- On top of the bananas, add a generous layer of whipped cream.
- Place the cherry slices on top of the whipped cream.
- Sprinkle the cake with chopped pecan pieces.
- Slowly pour chocolate syrup over the top. Refrigerate at least 1 hour or overnight to allow the cake to set. Slice and enjoy!
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