Banana Split Bars
These no-bake banana split bars are creamy, fruity, and perfect for potlucks! They’re made with bananas, cherries, pineapple, and a fluffy whipped filling.
Easy No-Bake Banana Split Bars
Have you ever had a classic banana split with ice cream, fruit, whipped cream, and chocolate sauce? Well, my banana split bars takes those flavors and turns them into an easy no-bake dessert.
They’re made in a 9×13-inch pan and always goes over well at parties and get-togethers.
John calls these bars a potluck recipe, and he’s right. It’s easy, crowd-friendly, and doesn’t last long. The crust is crushed vanilla wafers, but graham crackers or chocolate cookies work, too.
I used homemade whipped cream and powdered sugar for the filling since that’s what we had in the fridge, but Cool Whip is a great shortcut if you’d rather use that.
Looking for other easy desserts? Try our mason jar banana pudding, strawberry banana pudding, and strawberry delight.
Tips for Success
- Use firm bananas so they don’t turn mushy in the filling.
- Drain the pineapple really well to keep the bars from getting soggy.
- Chill time matters! Let it sit at least 6 to 8 hours or overnight so it sets properly.
- Make ahead tip: You can prep the crust and filling the night before. Let it sit in the fridge then add toppings just before serving.
Banana Split Bar Variations
There are plenty of ways to tweak this recipe to fit what you have on hand or what you like:
- Crust swap: Graham crackers, Golden Oreos, or chocolate wafer cookies all make great crust options.
- Filling shortcut: Use a tub of Cool Whip instead making your own whipped cream.
- Add-ins: Mix in mini chocolate chips, chopped walnuts, or pecans.
- Toppings: Try crushed peanuts, chocolate curls, rainbow sprinkles, or a drizzle of strawberry sauce.
How to Store Leftovers
Store leftover banana split bars (without toppings) covered in the refrigerator. They’ll stay fresh for about 3 days.
They don’t freeze well because of the fresh banana and whipped filling, so I don’t recommend trying to store leftovers in the freezer.
More Dessert Recipes
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Ingredients
For the Crust:
- 11 ounce box vanilla wafers, (about 3 cups crushed)
- ⅓ cup granulated sugar
- Pinch of salt
- 10 tablespoons unsalted butter, melted (1 standard stick + 2 tablespoons)
For the Filling:
- 1 ½ cups heavy cream
- 3 tablespoons granulated sugar
- 8 ounces block-style cream cheese, softened
- 1 ½ teaspoons vanilla extract
- 2 large firm bananas, thinly sliced
- ¾ cup crushed pineapple, very well drained
- ½ cup halved maraschino cherries, patted dry
Instructions
- Make the crust: Add the vanilla wafers, granulated sugar, and salt to a food processor. Pulse until fine crumbs form. With the processor running, drizzle in the melted butter until the mixture is fully combined and looks like damp sand.11 ounce box vanilla wafers⅓ cup granulated sugarPinch of salt10 tablespoons unsalted butter
- Whip the cream: In a large mixing bowl, beat the heavy cream and sugar until stiff peaks form. Set aside.1 ½ cups heavy cream3 tablespoons granulated sugar
- Make the cream cheese base: In another bowl, beat the softened cream cheese with the vanilla extract until smooth and creamy.8 ounces block-style cream cheese1 ½ teaspoons vanilla extract
- Combine the filling: Gently fold the whipped cream into the cream cheese mixture until fully combined. Fold in the banana slices, maraschino cherries, and pineapple.2 large firm bananas½ cup halved maraschino cherries¾ cup crushed pineapple
- Assemble the dessert: Spoon the filling into the chilled crust and spread it evenly with a spatula.
- Chill: Cover and refrigerate for at least 6 to 8 hours, or overnight, until fully set.
- Garnish and serve: Just before serving, top with whipped topping, extra cherries, crushed vanilla wafers or chopped peanuts, and a drizzle of chocolate syrup or chocolate curls, if desired.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
