This banana pudding cake recipe is the king of all cake recipes. It all starts with one of the best banana cake recipes ever. Then, you’ve got layers of sumptuous filling and frosting. This cake is simply bursting with bananas and vanilla wafers and YUM!
It’s not your run of the mill pudding cake. The pudding in this recipe is in the filling and frosting, and it makes the cake! Banana pudding cake is my favorite of all my fruit cake recipes.
Let’s fire up the oven and get baking!
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What I Love About This Recipe
Oh, the list is so long about the things I love about this recipe!
- The moist cake
- Tons of bananas
- The decadent filling
- Impressive presentation and more impressive taste
How To Make Banana Pudding Cake Recipe
To make this banana cake, begin with the cakes. Whisk together the dry ingredients and set aside. Combine the sugars and bananas, followed by the oil, sour cream, eggs, and vanilla. Incorporate the dry ingredients with the banana mixture and pour the batter into the baking pans. Bake and allow the cakes to cool completely.
For the filling, combine the cream cheese and pudding mix. Gradually add the heavy cream and set aside.
Make the frosting by creaming the butter and pudding mix together. Add in the powdered sugar gradually, stopping when you reach a spreadable consistency. Fold in the whipped topping until the frosting is smooth and fluffy.
To assemble, stack the cakes with filling, frosting, bananas, and vanilla wafers between each layer. Frost the top and outside of the cake and decorate with vanilla wafers.
Banana Cake Recipe Notes
This banana cake recipe looks harder than it is. Here are a few notes and tips to make it even easier.
Baking- This is a very dense and moist cake. Be sure to line your pans with parchment paper and spray with nonstick cooking spray.
Ingredient Notes
Brown Bananas- To prevent the discoloration of the bananas, give your bananas a quick spritz with lemon juice or soda water. Also, don’t cut your bananas until you’re ready to put them between the layers. The less time they are exposed to air, the slower they will brown.
Frosting – The frosting is thick but you should be able to spread. Use the frosting immediately after you make it so it doesn’t become too thick. If your frosting becomes too thick to spread, add whole milk to thin, a little at a time until you reach a consistency you want.
The consistency of the frosting can be greatly affected by the moisture or humidity of the air in which you live. This is the reason I give a range for the amount of powdered sugar used.
Spreading the frosting- Be sure to add enough powdered sugar to make a spreadable frosting before you add the whipped topping. I find piping it around the cake and then spreading it with a spatula helps me get a thin, even layer.
Storing Tips
Store the cake in a well-sealed container in the fridge.
Can You Freeze This?
With all the dairy and fresh banana in this cake, it doesn’t freeze well assembled. However, you can freeze the individual cakes, and they will hold in the freezer for 3 months. Just be sure to wrap them well.
Make Ahead Tips
This cake is best to assemble and serve. You can certainly make the cakes a couple of days in advance. Just wrap them well and keep them in the fridge until you’re ready to assemble.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this cake will hold in the fridge for 3-4 days. Just note as it sits, there will be changes in the textures and appearance- but it will still be delish!
Recipe Variations
Can I Add Chocolate?
You could add some mini chocolate chips with the vanilla wafers for a bit of chocolate in this cake. You could also add a layer of chocolate ganache like an eclair cake or swap out pudding flavors for a banana chocolate pudding cake!
If you like the fruit and chocolate theme, you could also try a chocolate cherry cake.
Can I Make This In A Bundt Pan?
To make the fully assembled layer cake, a bundt pan won’t work. You could make the cake as a banana bundt cake with a little glaze like a lemon bundt cake.
Another citrusy cake option would be a Harvey Wallbanger cake, and of course, a classic bundt cake recipe has always been a pumpkin bundt cake. They’re all so moist and delicious!
Can I Add Some Coconut?
Adding a bit of coconut to this recipe would be as easy as adding a handful of coconut to the filling and frosting. It would certainly give it a flavor reminiscent of coconut cream cake. For true coconut fans, try my coconut sheet cake or coconut buttermilk cake for moist cakes and intense coconut flavor.
Can I Add Some Citrus Flavor?
Citrus and banana go well together, but adding citrus typically also means adding moisture, which wouldn’t work well here. To get your citrus-flavored cake fix, try my lemon ricotta cake or key lime cake. A mandarin orange cake would be another great choice!
What Other Cakes Can I Make With Banana?
I can’t blame you for looking for more banana deliciousness, and what could say ‘banana’ more than a banana split cake? I love the strong banana flavor in my banana cake with cream cheese frosting, and a banana coffee cake is a perfect option for Sunday brunch!
Banana Pudding Cake
Ingredients
Cake:
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 (about 3 cups mashed) very ripe bananas mashed
- 1 1/2 cups granulated sugar
- 1 cup brown sugar firmly packed
- 1 cup vegetable oil
- 4 large eggs at room temperature and lightly beaten
- 1 cup sour cream
- 1 tablespoon vanilla extract
Pudding Layer:
- 1 (3.4-ounce) box instant vanilla pudding
- 1 (8-ounce) package cream cheese
- 1 1/2 cups heavy cream
Frosting:
- 1 cup unsalted butter at room temperature
- 1 (3.4-ounce) box instant vanilla pudding
- 3-4 cups powdered sugar sifted
- 1 (8-ounce) container frozen whipped topping Thawed
Filling and Garnish:
- 2 bananas sliced
- 2 cups vanilla wafers lightly crushed
- 12-14 whole vanilla wafers
Instructions
Cake:
- Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
- In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
- Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
- With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
- Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.
Pudding Layer:
- In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.
Frosting:
- In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
- With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
- Fold in thawed frozen whipped topping until evenly mixed.
Assembly:
- Pipe a border of frosting around the edges of 2 of the layer cakes.
- Top the cakes with a thin layer of sliced bananas within the border of frosting.
- Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
- Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
- Stack the 2 cakes on top of each other, then top with the third cake.
- Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
- Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.
Video
Nutrition
More Fruit Cake Recipes
Fruit is a great way to add moisture and flavor to a cake. Here are some great fruit cake recipes!
- Apple Cake – big chunks of apple and super moist
- Raspberry Cheesecake – The tang of the raspberry balances the sweet cheesecake
- German Apple Cake – traditional and delish
- Bisquick Strawberry Shortcake – So easy and tastes as good as it looks
- Sara Lee Pound Cake– Tastes just like Sara Lee took over your kitchen
Conclusion
So, I know that this banana pudding cake recipe looks like a lot to take on, but I promise you it’s so worth the effort! It’s is such a special cake! I don’t think there are many more memorable recipes out there! I can’t wait to hear how it works for you! Be sure to leave a comment below!
Shelly Johnson says
March 12, 2020 at 7:27 amI have made this cake so many times for my customers. They love it. They say it’s the best cake ever. Thanks so much for sharing this recipe.
Kathleen says
March 12, 2020 at 11:00 pmWay to go, Shelly! 😀 You’re very welcome!
Jesica says
November 23, 2019 at 6:41 amHi! Am I able to make this into cupcakes instead of a cake?
Kathleen says
November 24, 2019 at 3:54 pmHi Jesica. You absolutely can! I haven’t made this recipe as cupcakes so I’m sorry I can’t advise on exact quantity and baking times. They will be delicious though! Please let us know if you make them. Best of luck <3
Patricia LaLindez says
November 20, 2019 at 3:28 pmI made this recipe as mini cakes for my daughters Birthday…….EVERYBODY was amazed at the flavor, the moistness, the smell and the TASTE of the cake. They LOVED it so much it’s one of the requested Desserts for this Thanksgiving. Thank you for giving my family such great joy.
( psst… they’re Foodies and they know good food when they tast it 😊.
Kathleen says
November 20, 2019 at 10:02 pmWow! That’s so awesome, Patricia! 😃 Glad to hear it was a big hit!
Vickie Moore says
October 12, 2019 at 8:06 pmCheck a keto egg substitute …There is a substitution but I can’t remember it .
Abby says
September 28, 2019 at 2:28 pmI really want to make this recipe! Can I hand mix instead of using a handheld beater?
Kathleen says
October 4, 2019 at 9:11 pmHi Abby! Yes, you can mix by hand but it may take you a bit longer to mix the ingredients. Hope this helps!
Courtney says
August 3, 2019 at 2:03 amMy son and I really enjoyed making this cake. It was a huge hit too. Everyone said it was their too favorite. I LOVED everything except the frosting. I found it to be a tad gritty. Is this how it’s supposed to be? It was like sugar crystals that didn’t dissolve.
Kathleen says
August 16, 2019 at 6:41 pmHi Courtney!
No the frosting isn’t supposed to be gritty at all. I find this happens when I don’t mix long enough with the handheld mixer or if I add too much sugar too fast. The sugar can be finicky and it does take a bit to dissolve. Worst case scenario, creamed cheese frosting is really good with this recipe! Hope this helps and thank you for the input.
Angela M Morris says
July 17, 2019 at 3:43 pmYou can substitute unsweetened applesauce. 1/4 cup of applesauce per egg.
Kathleen says
July 18, 2019 at 7:11 amHi, Angela! Thanks for asking but I haven’t tried this with applesauce. <3
Joyce Schmidt says
June 17, 2019 at 6:18 pmIn answer to Ruby about the sliced bananas browning in between the layers, you can spritz the slices ofbananas or quickly immerse them in a little lemon juice or even orange
I used orange pineapple. If you spritz or dip for just a few seconds, the bananas will NOT pick up the juice flavor and the bananas will not turn brown. Made this DELICIOUS cake and had it for 7 days- bananas were perfect!
Kathleen says
June 18, 2019 at 4:52 pmHey Joyce. Thank you so much for your response. I really thought that using this technique would impart a significant lemon flavor so I’ve shied away from it for years. You totally inspired me and I will be using it on all my recipes that have sliced bananas. So glad you enjoyed the cake. <3 Thanks for being part of our community and sharing your knowledge and info 🙂
AManda says
June 15, 2019 at 5:36 pmDo I pre make the pudding?
Kathleen says
June 16, 2019 at 1:15 pmHi Amanda! No, you don’t. The pudding mixture is used, rather as an ingredient in this recipe. Just pour the dry mixture into the cream cheese and beat until smooth. Then follow the next step for the frosting layer and continue on with the recipe <3
Laura says
May 22, 2019 at 1:13 pmWhat is the best substitute for eggs in this cake? I want to make it for my sons first birthday but her has an egg allergy. Thanks
Kathleen says
May 28, 2019 at 6:29 pmGosh, Laura. I’m sorry but I really can’t speak to this. I’m just not familiar with those substitutions. 🙂
Amanda kinseR says
May 11, 2019 at 10:09 amHi found this recipe and it was amazing. The only thing I had an issue with is that I ran out of icing before I finished the cake. But it was a great first try and will definitely be making this again
Kathleen says
May 13, 2019 at 8:15 pmHey Amanda. So glad you liked the cake. <3
DEnise Hays says
May 4, 2019 at 10:42 pmMy best friend made this cake yesterday for her son’s wedding. It was amazing. Everyone loved it!!!
Kathleen says
May 7, 2019 at 3:09 pmYaaay, Denise! Thank you for letting us know! <3
Pam says
April 22, 2019 at 7:36 pmHi – I made your cake for Easter and it was a big hit! I would love to see a butter substitution option for the vegetable oil in the cake for next time – but would still make it again. I did find that I didn’t have enough frosting to fill in the gap between the top 2 layers – so I moved up my cookie border to to cover the gap – sneaky solution. This is a super rich cake and the slices can be cut pretty thin – I served 12 and only cut half the cake!
Kathleen says
April 25, 2019 at 9:31 pmHi Pam! I’m so happy this was a hit with your family. Regarding a butter substitute, butter vs. oil cakes each have very different textures. I love them both. For this cake I wanted it to be dense and super moist, so I chose to make an oil cake. Sorry about the frosting. Did you happen to pipe it on? The only thing I can think of is maybe piping creates a more even distribution and that’s why it works for me. Super smart fix! I LOVE sneaky solutions! Wow! Can’t believe half the cake served 12. Great news on the leftover front <3
Sonja says
April 10, 2019 at 11:28 pmI loved everything about this cake recipe.
Great cake!
Kathleen says
April 12, 2019 at 4:54 pmThank you, Sonja! Glad you like it 🙂
Gwen says
January 21, 2019 at 3:40 pmI made the cake. Flavor was awesome, but texture was thick. Is this the way it is supposed to turn out? Also can the layers be halfed for a six layer cake instead? The frosting kept running off cake even after I let it set for over an hour.. What did I do wrong?
Kathleen says
January 23, 2019 at 12:25 amHey Gwen! Yes, this is a heavy, dense cake…in a good way, I mean that! I’m sorry I haven’t worked out different pan sizes yet. As far as the frosting running off, gosh I’m not sure. I paired the cake with a thick frosting so it would adhere to the tall cake and easily fill in the gaps where the cake layers stack. I wonder if possibly you added any liquid? Or maybe the frosting was too warm? I’m really sorry I don’t have an easy answer! I’m really happy you thought the flavor was Awesome! <3
Kelly says
January 16, 2019 at 2:57 pmSo this cake should be kept in the frig?
Kathleen says
January 16, 2019 at 6:04 pmHi, Kelly. After assembling the cake, it should be placed in the fridge before serving. For leftovers, yes, it should be kept in the fridge 🙂
Tammala L. says
January 2, 2019 at 1:43 amKathleen, I’m making the frosting-the mixture, before adding all of the sifted powdered sugar, is very thick. Is this normal?
Kathleen says
January 13, 2019 at 3:19 amHi Tammala. The frosting is thick but you should be able to spread it well. If your’s seems too thick, add only enough powdered sugar to reach a thick, spreadable consistency. Use the frosting immediately after you make it so it doesn’t become too thick.
Filicia says
December 27, 2018 at 9:21 pmFirst let me start by saying that this recipe is phenomenal. It’s so perfect in every way. I want to try make cupcakes would I half the ingredient sso I don’t waste batter. I’m making 12 cupcakes.
Kathleen says
January 13, 2019 at 3:52 amThank you so much, Filicia! The cupcakes sound like a great idea <3
Tamika says
December 2, 2018 at 4:09 amCan you use butter instead of oil
Kathleen says
December 5, 2018 at 9:36 pmHi Tamika. That would change the entire character of the cake and honestly, I’m not sure if it would work as a straight conversion. Sorry 🙁
Ms. Brudy says
November 13, 2018 at 6:23 pmI am baking this cake and have a lot of customers. How much should I charge them to make it
Kathleen says
November 16, 2018 at 4:23 pmWow! Gosh, Ms. Bundy, I’m not really sure. I’m excited you’re making one of my cakes to sell. <3
Ruby says
July 31, 2018 at 11:05 amThis sounds absolutely delicious! I can’ wait to try it. But I have a question first. Since this has fresh bananas between the layers how long would you say this could keep? Thanks!
Kathleen says
August 1, 2018 at 12:03 amIt will keep 3-4 days in the fridge.
But if you’re also asking how long the bananas will be at their “prettiest” I’d say that once it’s assembled, I try to serve it fairly quickly. By this I mean, after its assembled and frosted I refrigerate it just until the frosting has set and will cut nicely- 30ish minutes. The bananas will possibly begin to brown quickly thereafter.
In general, dealing with cut bananas that become exposed to air, I haven’t found anything that doesn’t alter the taste or add chemicals that keeps them from doing so.
For this cake I do add them directly to the top of the cake then I add the pudding layer. This helps them to not brown because they get “sealed” between the two and aren’t exposed to much air. Honestly, this step might keep them from browning completely, I just always serve it quickly so it’s not a worry <3 I hope that helps!