What’s better than warming up on a cold winter day with a cold, creamy banana split topped high with piles of fruit, cascades of sweet whipped cream, and a shower of crunchy toppings? I didn’t think there was anything either. That’s why I decided to transform all the textures and flavors of a classic diner-style banana split into a fun new salad that’s perfect for backyard snow parties and winter potlucks.
This colorful Banana Split Fluff Salad combines sliced banana, juicy strawberries, plump blueberries, clouds of freshly whipped sweet cream, crisp chocolate cookie crumbles, and toasted walnuts. Every bite is like a party in your mouth!
It makes a splendid centerpiece salad as the star of the show at any winter get-together. Not only is it vibrant and beautiful, it also comes together in just 15 easy minutes. That means more time enjoying the snowy weather with your guests while they ooh and ahh over this creation.
The bananas, berries, and whipped cream mimic a classic banana split sundae but in salad form so you can serve it up by the festive bowlful. It keeps well in the fridge too, so you can make it ahead of time. But trust me, this will go fast with everyone eager to dig into the next mouthwatering bite of this fruity, fluffy, crunchy treat. It’s sure to be the most talked-about salad you’ve ever made!
What inspired you to turn a banana split into a salad?
I wanted to recreate the fun flavors and textures of a banana split in a new, unexpected way that would be perfect for parties and potlucks. The sweet fruits and whipped cream lend themselves perfectly to being transformed into a tasty salad.
Do you have to use strawberries and blueberries or can you use other fruits?
While strawberry and blueberry suit the banana split theme, you can absolutely use other berries or fruits like raspberries, blackberries, mango, pineapple, or even mix in some toasted coconut. Get creative with it!
Is this adults-only or can kids enjoy it too?
This salad is fun and tasty for all ages! The fruits and sweet whipped cream appeal to kids and adults alike. For the toppings, you can always leave out or substitute the alcohol if serving young ones.
What type of whipped cream do you recommend using?
I suggest using freshly whipped heavy cream for the silkiest, fluffiest texture and richest flavor. But you can substitute thawed whipped topping or Cool Whip if you want something quicker.
How long will this salad keep in the fridge?
Properly stored in an airtight container, it will keep for 2-3 days in the refrigerator. The banana may brown slightly but it will still taste great!
What can I serve alongside this salad?
It’s perfect on its own for a sweet treat but pairs nicely with lighter dishes like grilled chicken or fish. For another dessert pairing, vanilla ice cream is always a crowd favorite!
Any special tips for making this recipe successfully?
Make sure your bowl and beaters are chilled when whipping the cream. And gently fold the whipped cream into the fruit rather than stirring hard to preserve the airy texture. Finally, chill it for at least 30 minutes before serving so the flavors meld together beautifully!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 3 medium bananas, sliced (about 3 cups)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup heavy whipping cream
- 1⁄4 cup confectioners’ sugar
- 1⁄4 cup chocolate cookie crumbles
- 1⁄4 cup chopped walnuts
- To start, grab your cutting board and gently slice 3 medium ripe bananas into coins about 1⁄4-inch thick. Add them to a large glass mixing bowl. Next, hull and thinly slice 2 cups of fresh, red ripe strawberries and add them to the bowl along with 1 cup of plump juicy blueberries. Gently toss all the fruit together until combined. Set aside.
- Now for the fun part – making sweet fluffy clouds of whipped cream! Chill a medium glass or stainless steel mixing bowl and electric beaters or wire whisk in the refrigerator for 15 minutes so everything stays nice and cold when whipping. Once chilled, pour 1 cup of very cold heavy whipping cream into the cold bowl. Use your cold beaters or wire whisk to beat the cream on high speed for 2 full minutes until it begins to thicken up. Then, with the mixer still running, slowly sprinkle in 1⁄4 cup of confectioners’ sugar a tablespoon at a time until it is all incorporated. Continue whipping on high speed for 3 to 4 full minutes until gorgeously thick, billowy peaks form. Be careful not to overbeat at this stage or it can turn grainy.
- Scoop out exactly half of the freshly whipped cream into a separate bowl and set aside for later. Take the remaining whipped cream in the mixing bowl and gently fold it into the prepared fruit using a spatula until thoroughly combined but still showing streaks of fruit and cream. You want to preserve that airy texture as much as possible.
- Now for assembly! Grab a clear trifle dish, wide glass salad bowl or serving dish. Gently scoop in the fruit and cream mixture. Smooth the top lightly. Top with the reserved whipped cream, spreading it attractively over the fruit layer beneath.
- For the festive finishing touch, sprinkle 1⁄4 cup chocolate cookie crumbles (like Oreo) and 1⁄4 cup toasted chopped walnuts evenly over the top. Cover the entire dish tightly and refrigerate for at least 30 minutes before serving so all the ingredients chill thoroughly and the flavors meld together into banana split bliss!
- For perfect whipped cream, make sure your heavy cream, mixing bowl and beaters are very cold. Warm cream will not whip properly.
- You can use light whipped topping or frozen whipped topping instead of making homemade whipped cream if you prefer.
- For best texture, gently fold the whipped cream into the fruit rather than stirring vigorously. This prevents the fruit from breaking down too much.
- Get creative with your toppings! Some other tasty options are chocolate shavings, crushed candy pieces, shredded coconut, chopped peanuts, caramel sauce, etc.
- Make it boozy! A splash of rum, amaretto, Kahlua or Bailey’s Irish cream takes this salad to the next level.
- Chill the assembled salad for at least 30 minutes before serving so the flavors have time to blend.