Easy No-Bake Banana Split Cake


This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

If you love banana splits this easy no-bake banana split cake is the perfect recipe for you!

Image shows several plates of banana split cake, photographed from above

One of my favorite things about being a mom is spending time in the kitchen with my kids. As a homeschooler, I view it not only as a bonding activity, but as education too. 

It’s a great way to apply fractions by measuring, and addition and multiplication by doubling or tripling recipes, in real life. And lately, they’ve also been learning some history. 

This month I am partnering with AMERICAN HERITAGE® Chocolate to share my experience using their Finely Grated Baking Chocolate. Little did I know, I’d be learning chocolate history from Mars Wrigley’s own historian, David Borghensani.

Photo shows a man in a store holding a basket of chocolate

For instance, did you know the Olmecs of southern Mexico were probably the first to use cacao beans in drinks as early as 1500 B.C? 

As a chocolate lover, I find chocolate history fascinating, but if I’m being honest, I’m pretty sure my kids are just in it for the chocolate itself. 😉 They adore making after school treats, and knowing it’s coming really motivates them to speed through their workbooks.

Image shows a woman and young girl pouring cocoa into a bowl

AMERICAN HERITAGE Chocolate has a ‘In the Kitchen with Mars Wrigley’ back to school recipe guide that’s full of recipes featuring some of your favorite chocolates which you can download here, and it really makes going back to school better than ever. We had a blast making this cake, and even more fun eating it. 

We loved using AMERICAN HERITAGE Finely Grated Chocolate for this recipe! You can purchase it here! Having it pre-grated cuts out the step (and mess) of chopping chocolate to measure and/or melt, which makes baking so much easier for kids, and I think the hint of cinnamon in this chocolate complimented the bananas nicely.

Image shows a young girl scooping dark chocolate form a pouch at a counter

Easy No-Bake Banana Split Cake

Some tips:
  • Plan ahead! Get your cream cheese out to soften, and make your pudding ahead so it can cool. Plus, plan to refrigerate your cake for several hours before serving so it’s nice and set up
  • Line your pan with foil or parchment paper. This way you can easily remove your cake from the pan to slice and serve
  • Change up the toppings! We used whipped cream, chocolate, and cherries, but what else do you love on a banana split? 
You can make this recipe gluten-free! Use this gluten-free graham cracker recipe, and omit the Twix candies.

Image shows a woman and young girl serving cake in a kitchen

Before we get to the recipe, don’t forget to enter the giveaway below! 8 winners will win either 1 grand prize KitchenAid Stand Mixer or an AMERICAN HERITAGE Chocolate Prize Package, including two bags of AMERICAN HERITAGE Finely Grated Chocolate. 

 AMERICAN HERITAGE® Chocolate Back to School Sweepstakes!

I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning 8 prizes (8 winners).


Easy No-Bake Banana Split Cake

If you’re looking for a unique and delicious cake, try this no-bake banana split cake recipe.

  • Author: Elise
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 9 servings 1x
  • Category: dessert



Banana Split Cake

  • ½ cup AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
  • 3 Tablespoon butter, melted
  • 1 cup graham cracker crumbs
  • 8 ounces plain brick-style cream cheese
  • 2 cups prepared banana or vanilla pudding (not instant pudding)
  • 1 package (1.79 oz each) TWIX Caramel Cookie bars, chopped into ½ Inch pieces
  • 2 bananas, divided

Chocolate Sauce

  • ½ cup AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
  • ½ cup heavy cream
  • Whipped Cream
  • 1 cup heavy cream
  • 3 tablespoons confectioners’ sugar

For Serving

  • 16 fresh or maraschino cherries


  1. Line an 8-inch by 2-inch square baking pan with two layers of parchment paper or aluminum foil, overhanging all four sides of the pan by at least 2 inches, to create a sling. 
  2. In a heatproof bowl, combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and butter.
  3. Set over a pan of gently simmering water and heat, stirring constantly, until melted. 
  4. Remove from heat and stir in the graham cracker crumbs. Press the mixture into a prepared pan; freeze for 15 to 20 minutes or until firm.
  5. Meanwhile, using an electric mixer, beat cream cheese until light and fluffy; beat in pudding until smooth. 
  6. Fold chopped TWIX Caramel Cookie Bar pieces into cream cheese mixture.
  7. Slice 1 banana; arrange banana slices over crust. 
  8. Spread cream cheese mixture over the banana. Refrigerate for 3 hours or until set.
  9. Just before serving, make the chocolate sauce by combining AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and cream in a small heatproof bowl. Set over a pan of gently simmering water and heat until melted, stirring constantly until a smooth ganache forms. 
  10. In a large bowl, whip the cream and confectioners’ sugar until stiff peaks form.
  11. To serve, use the foil sling to remove the cake from the pan and transfer to a cutting board. Cut the cake into squares. Cut the remaining banana
  12. into 9 slices. 
  13. Top each square with a dollop of whipped cream, slice of banana, and a cherry. Drizzle with chocolate sauce.

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