My mom is a great cook, but she’s never been a baker. There are a few things I remember her baking while I was growing up: Waldorf Astoria cake, spritz cookies, pecan tassies, and my favorite…No Bake Banana Split Dessert. It’s crazy how much I love this dessert because I don’t like bananas. My mom actually called it banana split cake, but since there’s no cake or baking involved, I’ve changed the name to No Bake Banana Split Dessert.
If you don’t like super rich desserts, then this is probably not going to be your cup of tea. The filling is just 3 ingredients, one of which is a whole heap of butter. In my opinion, butter is the best thing ever invented, so that’s probably why I love it so much.
The recipe calls for 2 eggs, which I never questioned until I was an adult. Then I did a lot of research and tried substituting the eggs with other ingredients, but it never tasted as good. In culinary school we were told that as long as the eggs are pasteurized, it’s safe. And, since all eggs in the USA are pasteurized, it’s all good! Except, I live in Europe. And I don’t want to give up eating No Bake Banana Split Dessert! But as all of the Europeans told me, they’ve been eating raw eggs their whole life without any problems. So I think I’ll roll the dice and take my chances. ?
If you don’t feel comfortable eating raw eggs, you can add 4 ounces of cream cheese instead. But, the taste will be completely different, as will the texture.
Do not consume raw eggs if you’re pregnant.
You will need a hand mixer or stand mixer to beat the filling. It needs to be aerated for several minutes to make it smooth. My mom always used Cool Whip for the topping which I thought was AMAZING as a kid. Now I prefer homemade whipped cream, but you can do either one!
My oldest daughter loves to help make this dessert. And you can get as creative as you’d like with it! Add strawberries, sliced cherries, chopped nuts, hot fudge sauce or even salted caramel sauce. It starts with a super easy graham cracker crust which adds a bit of crunch.
You can make this in a 9×13 pan or a pie dish. Use a large pie dish, as the filling will be a lot thicker (just the way I like it). Also, make sure you drain the crushed pineapple really well before spooning over the slice bananas. Extra juice will cause the filling to change texture.
No Bake Banana Split Dessert is best eaten within the first 2 days. After that, the bananas will start to brown.
No Bake Banana Split DessertCourse: DessertDifficulty: Easy
**This recipe contains raw eggs. We suggest using pasteurized eggs.
1 recipe graham cracker crust
Unsalted butter 226g
Powdered Sugar 454g
(3 1/2 cups)
2 Large Eggs
2 medium bananas or 3 small bananas
1 16oz can crushed pineapple, drained
Cool whip or whipped cream
- Combine softened butter and powdered sugar in mixing bowl. Beat on low speed until mixture starts to come together.
- Add eggs and continue to beat. Turn mixer to high speed and beat for 3-4 minutes until smooth and creamy.
- Pour into prepared graham cracker crust. Use a small offset spatula to smooth it evenly across the crust.
- Slice bananas and place over butter mixture.
- Spoon drained pineapples over bananas.
- Cover completely with Cool Whip or homemade whipped cream.
- Refrigerate for at least 4 hours before serving.
- Since this recipe contains raw eggs, it should not be consumed by pregnant women.