This Hawaiian Banana Flip Dip is the best no-bake Hawaiian Dessert around. Chilled with crushed pineapple, fresh bananas, and a cream filling with a graham cracker crust.
Absolute all time favorite dessert right here.
I wish I could take credit for this hawaiian dessert creation I call Banana Flip Dip, but I can’t. My dad came up with this recipe when I was a little girl. He’s the baker and dessert creator in my family and he comes up with the best sweet treats, like this Frozen Caramel Silk Pie. Dad is gifted in the kitchen.
This is an easy recipe for a no-bake dessert. If you’re looking for easy, no time at all to make dessert that everyone will love, you’re going to fall in love with this Hawaiian Banana and Pineapple Flip Dip recipe.
This banana and pineapple based recipe is nice and light and is an easy and QUICK recipe. In my 30 years of making and eating this dessert, everyone who has tried it falls in love after the first bite and wants the recipe.
We’re talking HUGE crowd pleaser!
Hawaiian Banana Flip Dip Ingredients
Good timing for this recipe because it’s summer and it’s HOT here in Arizona! So let’s cool off with these ingredients. Here’s what’s in this no-bake dessert for summer:
- Crushed pineapple
- Salted butter
- Chopped pecans
- Powdered sugar
- Maraschino cherries
- Cool whip
- Graham crackers
Can I Make A Gluten Free Version of this Dessert?
Absolutely! If you’re gluten free, just use a gluten free graham cracker. I’ve had amazing luck with Pamela’s Gluten Free Honey Grahams. You’d never know these graham crackers are gluten free.
How To Make This Hawaiian Banana Flip Dip
It’s all about layering when it comes to making this dessert. It’s layered with a graham cracker crust topped with a creamy filling and then layered with bananas, pineapples, and cool whip. Let’s break it down into these easy to make steps.
Step 1 – Making the Graham Cracker Crust
First, take the entire box of graham crackers and put them in a gallon Ziplock bag. Using a rolling pin, crush all the graham crackers until they become crumbs. Dump the graham cracker crumbs in a bowl. You’ll end up using about 2 cups of graham crackers, which I’ve found takes the entire box.
Next, melt the butter and pour it into the bowl of graham cracker crumbs. Stir well until the butter is absorbed into the graham cracker crumbs. In a 9×13 glass pyrex dish, evenly spread the graham cracker crumbs and press firmly to make the crust.
Step 2 – Cream Filling
Next, mix the powdered sugar, egg whites, and 1 stick of melted salted butter together in a bowl. Mix on high speed for 10 minutes. I use my standing KitchenAid mixer to handle the mixing for me so I don’t have to hold a hand held mixer for 10 minutes.
Step 3 – Layering
Now it’s time to layer. Once the filling is done mixing, pour it over the graham cracker crust and spread evenly.
Next, slice the bananas by 1/4″ slices. Place slices on top of mixture close together so they cover the entire dessert.
Then, take the crushed pineapple and spread evenly on top of bananas. Then add the cool whip on top of the crushed pineapple.
Once the cool whip is added and spread evenly, sprinkle pecan pieces on top of cool whip. Put 12 Maraschino cherries op top, cover, and chill for at least 6 hours before serving.
When you’re ready to serve, cut into 12 pieces. Look at how delicious this looks! After it’s chilled, it come out of the dish perfectly, ready to be devoured!
- Fresh Pecan Chips – Use fresh pecan chips when topping this dessert. When Pecan chips sit in your pantry and get old, they become very bitter.
- Spreading the Cream Layer – After you mix the cream filling ingredients for 10 minutes, it’s going to be pretty thick, kinda like cake batter. When you pour it on the graham cracker crust and start to spread it, the graham crackers may start to mix in with the cream layer. To help avoid this, you can wet your spatula with warm water to help the filling layer smoothly. But if the graham crackers and filling start to mix, it’s ok. When this dessert chills in the refrigerator, the ingredients start to set and the cream filling will seep into the graham cracker crust.
- Other Toppings – I love to add fresh mint springs to the top if this dessert. It makes it look so festive around Christmas! If you want to add a chocolate touch to this dessert, add some chocolate shavings on top.
- Best Time of Year to Make – This is a perfect no-bake dessert for summer. It’s light, cool, and refreshing. But I often serve this at Christmas time. It’s the perfect dessert to eat after a heavy meal because it’s so light.
More Sweet Treats
Dad’s retired and has a lot of time on his hands. I told him he should start selling his baked goods and desserts, but he won’t do it. So, I’ll just share them all with you guys so others reap the benefits of my dad’s talents. Check out these other desserts my dad created.
- Pineapple Pistachio Marshmallow Dessert – Light, fluffy and guilt free, this Pineapple Pistachio Marshmallow Dessert is both fun and delicious! Pistachio pudding, pineapple and walnuts layered with Cool Whip and miniature marshmallows makes for the best layered dessert!
- Red Velvet Cake – Made from scratch, this Red Velvet Cake is decadent and covered in a homemade cream cheese frosting. With it’s bright red color, this cake is made with buttermilk, vanilla and cocoa powder. Hints of chocolate paired with a rich vanilla flavor that mixes with a mild tang from the buttermilk and cream cheese frosting is what you’ll get in every bite!
- Not Too Tricky Tiramisu – A little different than the original version. This no-bake dessert calls for lady fingers, sweet chocolate chips, pudding and cream cheese.
I hope you love this Hawaiian Banana Flip Dip as much as I do! If you made this recipe, leave me a comment and give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.
I can’t wait to see how it turned out!
No-Bake Hawaiian Banana Flip Dip Dessert
- In a large Ziplock bag, crush the graham crackers until they become crumbs.
- Mix 1 stick of melted butter and graham cracker crumbs together and stir well.
- Pour the graham cracker mixture into a 9×13 pyrex dish. Spread evenly and compact firmly to form the bottom layer.
- Next, mix the powdered sugar, egg whites, and 1 stick of butter together.
- Mix on high speed for 10 minutes.
- Pour mixture evenly on top of crust.
- Slice bananas by 1/4″ slices. Place slices on top of mixture close together so they cover the entire dessert.
- Spread pineapple evenly on top of bananas.
- Top with cool whip and sprinkle pecan pieces on top of cool whip.
- Put 12 Maraschino cherries op top.
- Cover with Saran wrap and chill for at least 6 hours before serving.
Update Notes: This post was originally published in May 2015, but was re-published with updated step-by-step instructions, pictures, and tips in June 2019.