Banana Pudding Cake

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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.

If you love showstopping cakes, I hope you’ll try our berry chantilly cake, triple-layer strawberry cake, authentic Southern hummingbird cake, and last, but certainly not least, impressive strawberry shortcake cake!

Let’s fire up the oven and get baking!

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

✨ Before You Begin

✨ Use very ripe bananas. The darker the peel, the sweeter and more flavorful your cake will be — overripe bananas convert starches into sugar, giving incredible natural sweetness and moisture.

✨ Keep bananas from browning. Don’t slice your bananas until you’re ready to layer them! Once cut, give them a quick spritz of lemon juice or soda water to slow oxidation — the less air exposure, the better.

✨ Measure flour the right way. Spoon it into your measuring cup and level it off. Scooping directly from the bag can pack in extra flour and lead to a dry crumb.

✨ Room temperature ingredients = better texture. Room-temp eggs and sour cream blend smoothly into the batter and trap more air, creating a lighter cake.

✨ Don’t overmix! Once the flour disappears into the batter, stop. Overmixing develops gluten, which can toughen the crumb.

✨ Cool completely before assembling. A warm cake will melt your pudding and frosting layers, so let each round cool fully on a rack before stacking.

Banana Pudding Cake Ingredients

This is just a partial look at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Cake

• Flour: All-purpose flour (about 10–11% protein) is the perfect balance for this cake. It provides structure without making it dense. Cake flour would make it too soft to stack, while bread flour’s higher gluten content could toughen the crumb.
• Baking Soda: This is your chemical leavener — it reacts with the natural acid in bananas and sour cream to release carbon dioxide gas, giving lift and a light, tender texture. Because it starts working immediately, don’t let your batter sit too long before baking.
• Salt: A crucial flavor booster. Salt balances sweetness and deepens the banana and brown sugar notes. Never skip it in baking — it’s what keeps “sweet” from being one-dimensional.
• Bananas: Use six very ripe bananas (the darker the peel, the better). As bananas ripen, enzymes convert starch into sugar and pectin into liquid — that’s why they mash easily and make the cake naturally sweet and moist. Mash them thoroughly for even texture, but don’t puree; a few small bits add flavor bursts and help prevent excess liquid.
• Granulated Sugar + Brown Sugar: White sugar gives structure and helps the cake rise evenly, while brown sugar adds molasses richness and holds in moisture. Together, they create that beautiful golden crumb and subtle caramel depth.
• Vegetable Oil: Oil-based cakes stay moist for days because oil remains liquid even when chilled — unlike butter, which firms up. It also disperses the banana flavor evenly and prevents a greasy mouthfeel.
• Eggs: Eggs add stability and richness. Lightly beat them before adding so they incorporate smoothly without overmixing the batter.
• Sour Cream: A baker’s secret weapon! Its lactic acid tenderizes gluten strands, keeping the crumb soft and luscious. It also adds moisture and a gentle tang that balances sweetness.
• Vanilla Extract: This rounds out the banana flavor beautifully. High-quality pure vanilla is worth it here — it ties together the fruit, sugar, and pudding notes with that nostalgic, “bakery” warmth.

Pudding Layer

• Instant Vanilla Pudding Mix: It sets quickly, adding flavor and structure. Instant pudding contains modified starches that thicken without heat — perfect for layer cakes that need stability without becoming runny.
• Cream Cheese: Adds tang and thickness. Its protein content binds water from the cream and pudding, preventing a watery filling. Whip until smooth to avoid lumps.
• Heavy Cream: Brings richness and volume. The fat in heavy cream stabilizes the pudding and gives it a mousse-like consistency once whipped in.

Frosting

• Unsalted Butter: Creaming butter first aerates it, helping the frosting turn light and smooth. Room temperature is key — too cold and it’s stiff, too warm and it separates.
• Instant Vanilla Pudding Mix: This is the magic ingredient that thickens and flavors the frosting. It gives that nostalgic pudding flavor while helping the butter and sugar emulsify.
• Powdered Sugar: Sweetens and stabilizes. Because humidity affects sugar’s moisture content, you’ll sometimes need more or less — that’s why the recipe gives a range. Always sift for a silky, lump-free texture.
• Whipped Topping: Folds in air and gives the frosting its pillowy finish. Think of it as the lighthearted counterpart to the butter base — it transforms the frosting from dense to dreamy.
• Milk (as needed): If your frosting becomes too thick, add milk a tablespoon at a time until it spreads easily. Temperature and humidity can change the consistency, so adjust as needed.

Filling & Garnish

• Bananas: Use freshly sliced bananas for the best bite. Brush them with lemon juice or spritz with soda water to prevent browning if you’re assembling slowly.
• Vanilla Wafers: The classic banana pudding crunch! Crushed wafers go between layers for texture, and whole ones make a lovely border or topping.

⭐ Pro Tips

⭐ Mash bananas well but don’t puree. You want a smooth mash with a few small bits — pureeing releases too much liquid, which can weigh down the batter.

⭐ Use the reverse-creaming mindset. Because this is an oil-based cake, you’re not creaming butter and sugar for air. Instead, the goal is to minimize gluten formation. That’s why you mix wet and dry separately and combine just until blended — it keeps the crumb soft and plush.

⭐ Cool cakes on a rack. This prevents steam from condensing at the bottom, which can cause sogginess.

⭐ Frosting consistency matters. The frosting should be thick but spreadable. Use it immediately after making so it doesn’t firm up too much. If it thickens, add a splash of whole milk — a little at a time — until smooth again.

⭐ Humidity check. The moisture in the air affects your frosting’s texture! In humid climates, frosting absorbs extra moisture and softens, so you may need more powdered sugar for structure. That’s why there’s a range in the recipe.

⭐ Spread like a pro. Make sure your frosting reaches a smooth, spreadable consistency before folding in the whipped topping. I like to pipe it around the cake’s edge first, then smooth it with a spatula for thin, even layers.

⭐ Chill before serving. The pudding and frosting firm up beautifully after refrigeration, making slices clean and bakery-perfect.

⭐ Slice with a hot knife. Dip the knife in hot water and wipe it between cuts for professional, smooth edges.

🍰 The Science of Moist Cakes

Oil and sour cream are the dream team of moist cake chemistry. Oil coats flour proteins, slowing gluten formation — that’s why oil-based cakes stay soft even after chilling. Sour cream adds both moisture and acid, which tenderizes the crumb while helping the baking soda create a light, fluffy texture. Butter adds flavor, but oil gives lasting moisture — and for banana cake, moisture is everything.

🍪 The Baking Science

The secret to perfect banana cake lies in the balance of moisture and structure. Bananas, oil, and sour cream bring moisture; flour and eggs provide structure. Too much of either side leads to gummy or dry results.

Baking soda reacts with acidic ingredients (bananas, sour cream) to produce carbon dioxide bubbles — that’s what makes your cake rise. Those bubbles expand in the oven, creating the fine crumb we love.

And those ripe bananas? Enzymes break down starches into sugars and pectin into liquid — that’s why they mash so easily and sweeten the cake naturally. They also help it brown beautifully through the Maillard reaction, giving that golden, bakery-style crust.

✦ Frequently Asked Questions

✦ Can I make this cake ahead of time?

Yes! You can bake the cake layers up to two days in advance. Wrap each cooled layer tightly in plastic wrap and refrigerate. Assemble and frost the day you plan to serve.

✦ How do I keep the bananas from browning?

Brush or toss sliced bananas lightly with lemon juice before layering. The acid slows oxidation and keeps them looking fresh.

✦ Can I use banana pudding instead of vanilla?

You can! It will give a stronger banana flavor — just make sure it’s instant pudding so the consistency stays right.

✦ How do I store leftovers?

Because of the pudding and fresh fruit, refrigerate the cake tightly covered. It’s best enjoyed within 2–3 days for optimal freshness.

How To Make Banana Pudding Cake Recipe

Here’s a quick look at how to assemble this dreamy cake (full instructions in the recipe card below:

Bake your banana cakes first — they’ll fill your kitchen with the most incredible aroma. While they cool, whip up your pudding filling and pudding frosting. When everything’s chilled and thickened, it’s time to layer: spread pudding, bananas, and crushed wafers between the cakes, then frost generously and decorate with whole wafers. Chill for at least an hour to let it set, then slice and serve that gorgeous cross-section of banana, pudding, and cake!

Storing + Freezing + Make-Ahead Tips

Storing

• Refrigerate covered for up to 3 days. For best texture, let slices sit at room temp for 10–15 minutes before serving.

Freezing

• You can freeze unfrosted cake layers up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before assembling.

Make-Ahead

• Bake and cool the cakes a day or two early. Prepare the pudding and frosting the day of assembly for the freshest banana flavor.

What to Serve With

A slice of this cake makes a showstopping dessert all on its own, but it’s especially lovely after cozy favorites like Lasagna Casserole, Mississippi Pot Roast, Chicken Tetrazzini, Crockpot Pork Tenderloin, or Crockpot Turkey Breast — and you can never go wrong pairing it with a scoop of vanilla ice cream or hot coffee.

More Crazy Delicious Cakes

• Banana Cake With Cream Cheese Cake
• Banana Chocolate Chip Cake
• Banana Pound Cake
• Coconut Cake
• Buttermilk Pound Cake
• Coconut Buttermilk Cake
• Banana Cake With Cream Cheese Frosting

Tried This Recipe?

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📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!

Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen

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Banana Pudding Cake

Banana Pudding Cake features moist banana cake layered with vanilla filling, bananas, and vanilla wafers. It's all topped with vanilla pudding frosting!

Prep Time45 minutes mins

Cook Time30 minutes mins

Cooling20 minutes mins

Total Time50 minutes mins

Servings: 12 slices

Author: Kathleen

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

US Customary - Metric

Instructions

Cake:

• Preheat oven to 350°F (177°C). Line three 9-inch round cake pans with parchment paper and spray with nonstick Bakers Spray. 
• In a medium mixing bowl, whisk together the flour (4 cups), baking soda (2 teaspoons), and salt (1 teaspoon) to combine. Set aside.
• In a separate medium mixing bowl, using a handheld electric mixer, mix the banana (about 3 cups), sugar (1 1/2 cups), and brown sugar (1 cup) until combined.
• Add oil (1 cup), eggs (4), sour cream (1 cup), and vanilla extract (1 tablespoon) 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 for 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 (1 box) and cream cheese (8-ounce) until smooth. With the mixer set on low, gradually add the cream (1 1/2 cups) and beat until the mixture is very thick.

Frosting:

• In a medium mixing bowl, beat the butter (1 cup) until it's light and fluffy, about 2 minutes. Add the pudding mix (1 box) 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 (8-ounce) 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.

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Notes

1. Baking- This is a very dense and moist cake. Be sure to line your pans with parchment paper and spray with nonstick cooking spray.

Nutrition

Serving: 1slice | Calories: 930kcal | Carbohydrates: 137g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 165mg | Sodium: 609mg | Potassium: 260mg | Fiber: 2g | Sugar: 89g | Vitamin A: 1145IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 3mg

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