Preparation

Step 1: Prepare the Crust

In a medium-sized bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar. Stir the mixture until the crumbs are fully coated and the ingredients are well combined. Once mixed, transfer the mixture into a 9×13-inch baking dish and press it down firmly to create an even crust. Refrigerate the crust while you prepare the filling to help it set and hold together better when slicing.

Step 2: Make the Cream Cheese Layer

In a separate mixing bowl, beat 8 oz of softened cream cheese and 1/4 cup sugar until smooth and creamy. To avoid lumps, ensure the cream cheese is at room temperature before mixing. Once smooth, fold in 1 cup of whipped topping (such as Cool Whip) and continue mixing gently until everything is well combined. This mixture will form the first creamy layer of your cake.

Step 3: Add the Fruit Layers

Next, arrange 4-5 sliced bananas in a single layer on top of the chilled crust. You can slightly overlap the slices to make them fit neatly. Once the bananas are arranged, spread the drained crushed pineapple (20 oz can) evenly over the bananas. The pineapple will add a tangy sweetness that pairs wonderfully with the creamy layers and the bananas.

Step 4: Top with Whipped Topping

Spread a generous layer of whipped topping (2 cups) evenly over the pineapple layer. This will give your cake a light, fluffy texture and will serve as a base for the final toppings. Make sure the whipped topping is evenly spread to cover the entire surface.

Step 5: Add Toppings and Chill

Drizzle 1/4 cup of chocolate syrup over the whipped topping, ensuring a decorative pattern across the surface. If desired, sprinkle 1/4 cup of chopped walnuts or pecans for added crunch and flavor. Finish off by garnishing with maraschino cherries for that classic banana split look. Place the cake in the refrigerator for at least 2 hours, or preferably overnight, so that it can chill and set. Once the cake is fully chilled, slice it into squares, serve, and enjoy!