No Bake Banana Cream Cake
A creamy, fruity no-bake dessert featuring bananas, pineapple, coconut, and pecans, perfect for parties or family gatherings with a deliciously sweet and crunchy finish.
Ingredients
Instructions
- Combine crushed vanilla wafers and melted margarine.
- Press the mixture into a 9 x 13 inch dish to form the crust.
- Slice bananas and spread them evenly over the crust.
- Mix Eagle Brand milk and lemon juice, then pour the mixture over the bananas.
- Drain crushed pineapple and spread it over the banana layer.
- Spread Cool Whip over the pineapple layer.
- Sprinkle shredded coconut, chopped pecans, and maraschino cherries on top.
- Refrigerate the cake overnight before serving.
Tips & Substitutions
For a creamier texture, consider using sweetened condensed coconut milk instead of Eagle Brand milk. If you prefer a gluten-free version, substitute the vanilla wafers with gluten-free cookies. You can enhance the flavor by adding a pinch of cinnamon or nutmeg into the crust mixture. Ensure the bananas are ripe for the best sweetness and flavor.
Serving Suggestions
This No Bake Banana Cream Cake is delightful on its own but can be served alongside a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a refreshing fruit salad, such as the Royal Fresh Fruit Dessert, to balance the richness of the cake. For a festive touch, garnish with additional maraschino cherries or a drizzle of chocolate sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To maintain the texture, it’s best not to freeze this cake as the bananas can become mushy when thawed. If you need to serve it later, prepare the layers separately and assemble them just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Banana Cream Cake contains roughly 853 calories, with 7g protein, 41g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and protein. It also contributes 7g 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Simply chop it into small pieces and mix it with a bit of sugar to enhance the sweetness. This will add a fresher taste to the cake, but be sure to drain any excess juice before layering it over the bananas.
How can I make this recipe vegan?
To make this No Bake Banana Cream Cake vegan, substitute the margarine with a plant-based alternative and use coconut cream or a vegan whipped topping instead of Cool Whip. For the milk, you can use almond, soy, or oat milk mixed with a bit of lemon juice to mimic the tanginess of Eagle Brand milk.
What can I use instead of pecans?
If you're not a fan of pecans or have allergies, you can substitute them with walnuts or sliced almonds for a different texture. You can also omit the nuts entirely for a nut-free version, focusing on the other ingredients to maintain flavor and crunch.
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).