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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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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
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°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.
Fans Also Made:
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Notes
- 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
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Hi! Am I able to make this into cupcakes instead of a cake?
Hi 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
I 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 ?.
Wow! That’s so awesome, Patricia! ? Glad to hear it was a big hit!
Check a keto egg substitute …There is a substitution but I can’t remember it .
I really want to make this recipe! Can I hand mix instead of using a handheld beater?
Hi Abby! Yes, you can mix by hand but it may take you a bit longer to mix the ingredients. Hope this helps!
My 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.
Hi 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.
You can substitute unsweetened applesauce. 1/4 cup of applesauce per egg.
Hi, Angela! Thanks for asking but I haven’t tried this with applesauce. <3
In 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!
Hey 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 🙂
Do I pre make the pudding?
Hi 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
What 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
Gosh, Laura. I’m sorry but I really can’t speak to this. I’m just not familiar with those substitutions. 🙂
Hi Laura, I have my own chickens and ducks…..I have several friends and customers that have egg allergies yet 3/4 or more have no problems with duck eggs….I have almost totally converted over to my duck eggs in my baking only using CK. eggs when I’m out of duck….
Wow! I love hearing this! Thank you for sharing!! I’ve just moved to a property that I can have livestock on. I can’t wait to have chickens! All of my people have been farmers, and of course, had chickens. My Mom’s daddy also always had a duck. He would eat a duck egg every morning for breakfast. I think I need to add ducks to my new flock!!
Hi 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
Hey Amanda. So glad you liked the cake. <3
My best friend made this cake yesterday for her son’s wedding. It was amazing. Everyone loved it!!!
Yaaay, Denise! Thank you for letting us know! <3
Hi – 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!
Hi 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
I loved everything about this cake recipe.
Great cake!
Thank you, Sonja! Glad you like it 🙂
I 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?
Hey 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
So this cake should be kept in the frig?
Hi, Kelly. After assembling the cake, it should be placed in the fridge before serving. For leftovers, yes, it should be kept in the fridge 🙂
Kathleen, I’m making the frosting-the mixture, before adding all of the sifted powdered sugar, is very thick. Is this normal?
Hi 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.
First 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.
Thank you so much, Filicia! The cupcakes sound like a great idea <3
Can you use butter instead of oil
Hi 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 🙁
I am baking this cake and have a lot of customers. How much should I charge them to make it
Wow! Gosh, Ms. Bundy, I’m not really sure. I’m excited you’re making one of my cakes to sell. <3
This 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!
It 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!
Thank you for the recipe I don’t like box cake mix even though I can make it homemade is the best I made it they love it
Thank you, Venice! 🙂 <3