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Milk Chocolate Day
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See 5 recipes Download free cookbookNo-Bake Banana Split Slice
Prep Time:35 minTotal Time:35 minServings:12Difficulty:Easy
This make-ahead dessert turns the familiar banana split into neat, chilled squares. A chocolate-graham base supplies the crunch, while a lightly tangy cream cheese layer keeps the fruit and whipped topping from tasting overly sweet.
Draining the pineapple and drying the strawberries are small but important steps. Removing excess moisture helps the layers stay distinct and makes the finished dessert easier to cut after chilling.
Use bananas that are yellow and firm rather than deeply speckled. They hold their shape better beneath the fruit layer, and a quick coating of lemon juice slows browning without making the dessert taste citrusy.
The slice needs at least four hours in the refrigerator, so it is well suited to relaxed summer entertaining. Add the chocolate drizzle, peanuts, and cherries just before serving for the freshest finish and cleanest presentation.
Nutrition (per serving)
Calories:430 kcal
Protein:5 g
Carbs:46 g
Fat:27 g
Directions
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1
Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides. Stir the chocolate graham crumbs and melted butter until evenly moistened.
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2
Press the crumb mixture firmly and evenly into the bottom of the pan. Refrigerate the crust while preparing the filling.
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3
Beat the softened cream cheese, powdered sugar, and vanilla in a large bowl until completely smooth. In a separate bowl, whip the cold heavy cream to firm peaks.
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4
Fold half of the whipped cream into the cream cheese mixture in two additions. Spread the filling over the chilled crust, smoothing it all the way to the edges.
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5
Slice the bananas into 1/4-inch rounds and gently toss them with the lemon juice. Arrange the banana slices in a single snug layer over the cream cheese filling.
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6
Scatter the well-drained pineapple and dry diced strawberries evenly over the bananas. Spoon the remaining whipped cream on top and gently spread it into an even layer.
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7
Cover the pan and refrigerate for at least 4 hours, or overnight, until the layers are firm enough to slice cleanly.
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8
Microwave the chocolate chips and coconut oil in 15-second intervals, stirring between each, until smooth. Let the chocolate cool for 5 minutes, then drizzle it over the chilled dessert.
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9
Sprinkle with chopped peanuts and place the cherries in a 3-by-4 grid. Lift the dessert from the pan, cut into 12 squares with a warm dry knife, and serve cold.
Ingredients
- Chocolate Graham Cracker Crumbs:2 1/2 cups
- Unsalted Butter, Melted:10 tablespoons
- Cream Cheese, Softened:16 ounces
- Powdered Sugar:3/4 cup
- Vanilla Extract:2 teaspoons
- Cold Heavy Cream:2 cups
- Firm Ripe Bananas:4
- Fresh Lemon Juice:1 tablespoon
- Crushed Pineapple, Thoroughly Drained:1 cup
- Strawberries, Diced and Patted Dry:1 1/2 cups
- Semisweet Chocolate Chips:1/2 cup
- Refined Coconut Oil:1 teaspoon
- Roasted Peanuts, Chopped:1/3 cup
- Maraschino Cherries, Drained:12
Tips & Notes
- Press the crust with the flat bottom of a measuring cup so it compacts into a firm, even base.
- Drain the pineapple in a fine-mesh strainer, then press it gently with paper towels to remove moisture that could loosen the layers.
- For the cleanest squares, chill overnight and wipe the knife between cuts.
- Add the chocolate drizzle no more than a few hours before serving so it remains glossy and easy to cut.
