So simple, but impressive to all. This no-bake recipe for ‘banana split cake’ is super fun to serve at any summer gathering. You enjoy a creamy cream-cheese filling, layered over a cookie crust, with pineapple, strawberries, bananas, chocolate, and nuts. Who doesn’t want a slice of that?
Making this low-FODMAP involves using lactose-free cream cheese, and paying attention to your serving sizes for pineapple, bananas and strawberries. But it is completely do-able! See my notes to follow the recipe.
Banana Split Cake has become my go-to for work events and pot luck barbecues since it disappears like magic.
For other summer recipes, I have a Low-FODMAP Summertime Recipe Collection. Or check out my Best Low-FODMAP Cake recipes and Favorite Low-FODMAP Pies and Tarts.
You may also love:
- Low-FODMAP Pineapple Upside Down Cake
- Low-FODMAP Banana Layer Cake with Peanut Butter and Chocolate Frostings
- Low-FODMAP Mississippi Mud Cake (Ice Cream Pie)
- Vintage Low-FODMAP Strawberry Freezer Cake Squares; Gluten-free
- Lovely Low-FODMAP Vanilla Cream Pie
- The BEST Ever Banana Pudding; Low-FODMAP, Gluten-free
Or over 600 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-free No-Bake ‘Banana Split Cake’
A simple no-bake recipe for a Southern-favorite. Banana split cake is filled with creamy, fruity flavor, and is perfect for summer. Low-FODMAP, gluten-free!
- Prep Time: 45 minutes
- Chill Time: 2 hours or overnight
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Crust Layer:
- 1–2 sleeves (350g) low-FODMAP, gluten-free cookies, or graham crackers (see notes below)*
- 2–4 tablespoons melted unsalted butter, or coconut oil
- 1/4 teaspoon salt
- Baking spray
For the Filling:
- 12 ounces lactose-free cream cheese, softened
- 2 and 1/2 cups confectioners’ sugar; divided
- 2 cups heavy whipping cream; divided*
- 1 teaspoon vanilla extract
- 400 grams fresh pineapple*
- 2–3 cups (270g) sliced strawberries*, plus for garnish
- 3 firm bananas (270g), sliced*, plus for garnish
For Toppings:
- 1/2 cup chopped peanuts, toasted walnuts, or pecans
- 1/2 cup semisweet chocolate chips
- 3 tablespoons Low-FODMAP Hot Fudge Sauce (room temperature), or chocolate syrup with low-FODMAP ingredients
- Sprinkles, or nonpareils
Instructions
Prepare the Crust:
- Spray a 9X13 inch pan with baking spray
- Using your food processor, pulse the low-FODMAP cookies to a fine crumb, then drizzle in the melted butter or coconut oil, a little at a time, followed by salt, pulsing until the mixture is like wet sand. You can use your hands to finish molding it together
- You may not need all the butter/oil depending on your cookie selection, so go slow with adding that ingredient
- Press the mixture into the bottom of your prepared pan using your hands, the bottom of a measuring cup, or glass. Set aside in the fridge for now
Prepare the Filling and Topping:
- Using your processor, pulse the pineapple until just crushed. Drain excess juice
- Using your electric mixer with the flat paddle, beat together the lactose-free cream cheese, and 2 and 1/4 cups of confectioners’ sugar until fluffy
- With a chilled, separate mixing bowl, using your electric mixer with the whisk attachment, beat the heavy cream until stiff peaks, then add the remaining 1/4 cup of confectioner’s sugar, and vanilla extract
- Remove 1 cup of the whipped cream, and gently fold it into the cream cheese mixture
- Gently spread the cream cheese/whipped cream mixture over the crust
- Lay the sliced bananas over the cream cheese, followed by the crushed pineapple, then the strawberries
- Spread the remaining freshly whipped cream over the strawberries
- Cover, and refrigerate for 2 hours, or overnight (I let this sit for 2 days)
- Before serving, drizzle with the chocolate sauce and sprinkle with chocolate chips, peanuts, walnuts, pecans, or sprinkles. You can also garnish with fresh strawberries and bananas
- Leftovers should be refrigerated, for 3-4 days if it lasts
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting. However, desserts and high fat foods may be IBS triggers. If you are sensitive to these items, then adjust your serving to a smaller portion
- For the base layer, you can select your preferred packaged cookies with low-FODMAP ingredients. See my Lovely Low-FODMAP Vanilla Pie with Cookie Crust; Gluten-free, Dairy-free recipe for details. Alternatively, if you can access a gluten-free ‘graham style’ pie crust with low-FODMAP ingredients, then 2 of those crusts would also work
- I used two-200 gram ‘Mi-Del Gluten-free Frozen Graham Style Pie Crusts’ (available on Amazon). They contain the following: Sugar, Rice Flour, Palm Oil, Water, Tapioca Starch, Vanilla, Natural Graham Flavor, Natural Honey Flavor. I did need to add more coconut oil to soften the crusts to the desired texture. I found the flavor adequate, but not nearly as good as a homemade cookie crust
- Butter is naturally low in FODMAPs, as it does not contain lactose
- Heavy whipped cream is low-FODMAP in 1/4 cup servings due to lactose. You may also use canned coconut cream, or treat your cream with lactase drops 24 hours prior to use to reduce lactose. If using canned coconut cream, this may be fussier to whip, please read my recipe and the tips for best results
- Firm bananas are lower in FODMAPs than ripe bananas. For firm bananas, you may consume 95g per serving (due to fructans)
- Pineapple is low FODMAP in servings up to 300g (due to fructans). Canned pineapple in juice is higher in FODMAPs, I suggest fresh pineapple for this recipe, and use your processor to crush the pieces to a texture similar to applesauce
- Strawberries are low FODMAP in servings up to 65g (due to fructose); there are about 7 servings of strawberries in this recipe designated for 12 people
