Low-Fat Banana Split Cake
A creamy, fruity low-fat dessert featuring layers of graham cracker crust, bananas, pineapple, and whipped topping, perfect for a refreshing, guilt-free treat for summer gatherings.
Ingredients
Instructions
- Coat the bottom of a 13 x 9 inch pan with vegetable spray.
- Mix graham cracker crumbs with water and a little vegetable spray to moisten.
- Spread the cracker mixture evenly on the bottom of the pan to form the crust.
- Beat together one carton of Cool Whip and softened no-fat cream cheese until smooth.
- Spread the cream cheese and Cool Whip mixture over the cracker crust.
- Slice bananas and layer them over the cream cheese mixture.
- Drain crushed pineapple and spread it over the bananas.
- Spread the remaining Cool Whip over the pineapple layer.
- Garnish with pecan pieces, halved maraschino cherries, and drizzle with chocolate syrup if desired.
Tips & Substitutions
For a creamier texture, make sure the no-fat cream cheese is well softened before mixing. You can use graham cracker crumbs from store-bought crusts as a shortcut. If you want a different flavor, consider adding a layer of strawberry slices or using a flavored Cool Whip. This recipe is flexible; feel free to substitute walnuts for pecans if desired.
Serving Suggestions
Slice into squares for serving and consider pairing it with a scoop of vanilla or chocolate ice cream for an extra treat. This Low-Fat Banana Split Cake is perfect for summer gatherings or picnics. It pairs beautifully with Quick, No-Bake Melt-In-Your-Mouth, Cool, Refreshing, Fruit Yogurt for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the bananas, consider adding them just before serving. This dessert is best enjoyed chilled, so there’s no need to reheat; simply serve it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Banana Split Cake contains roughly 296 calories, with 4g protein, 35g carbohydrates, and 17g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this banana split cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is well covered and stored in the refrigerator. This allows the flavors to meld together, making it even more delicious when served the next day.
Is there a way to make this recipe dairy-free?
To make this recipe dairy-free, substitute the no-fat cream cheese with a plant-based cream cheese alternative and use a dairy-free whipped topping. Ensure that the other ingredients, like the graham cracker crumbs, are also dairy-free.
What can I use instead of Cool Whip?
If you prefer not to use Cool Whip, you can whip heavy cream or use a homemade whipped topping made from coconut cream as a lighter alternative. Just sweeten it to taste and fold it into the cream cheese for a delightful texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).