Oh that banana pudding…a Southern staple and oh so delicious. What could be better? Not much, but this banana pudding cake might rival it. Yep I’ve turned that Southern favorite into, you guessed it…cake!
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
This easy banana pudding cake has a moist banana cake as the bottom layer and a creamy banana pudding, cream cheese topping. Then it’s all topped with vanilla wafers. Seriously the best banana pudding cake and it’s the best of both worlds…banana pudding and cake!
Here’s a tip: After you’ve added the vanilla wafers, pop this puppy in the fridge for a couple hours…that way, when you’re ready to eat it, the vanilla wafers will have soaked up some of the topping and they’ll be nice and moist. So yummy!
Let’s Talk About Some of the Ingredients in the Banana Pudding Cake:
Bananas: Ok obviously we’ll be using bananas in this banana cake. 😉 You’ll want to use 3 mashed bananas. Use super ripe bananas.
Lemon Juice: You’ll just be adding in a bit of this. It will bring out the flavor.
Instant Banana Pudding Mix: This will thicken up the topping and give it lots of flavor.
Cream Cheese: Ok, cream cheese makes everything better and adding it to the topping gives it a little tang and makes it creamy.
Confectioner’s Sugar: This is the same thing as powdered sugar and it’ll add sweetness and help firm up the topping.
Vanilla Wafers: These little cookies are a must for banana pudding. They’re especially good after they’ve soaked up the yummy topping a bit.
Mixing Method for this Cake:
The mixing method for this cake is as easy as it gets. You’ll mix up the dry ingredients in one bowl and the liquid ingredients in another bowl. After that, you’ll just add the liquid ingredients to the dry and mix together. Easy Peasy.
The topping comes together quickly as well. You’ll mix the pudding an milk together and set aside. Then you’ll mix together the confectioners sugar, butter and cream cheese until smooth, then add in the pudding mixture.
Tips & FAQs for the Banana Pudding Cake:
Just use medium sized bananas. You’ll need about 3 bananas and that should make around 1 ½ cups of mashed bananas.
Use a spoon to spoon the flour into a measuring cup. Don’t dip you measuring cup directly into the flour bag. That will pack down the flour and you’ll end up with too much in the cake batter, which could make your cake dry and dense.
If you can get the banana flavored instant pudding, then that’s best, but if you can’t, don’t omit it, just use the cheesecake flavor, white chocolate, or vanilla.
Don’t use the type you have to cook.
Don’t microwave them as this will heat them unevenly and may get too warm. Just set them out for about an hour to warm up to room temperature.
Items & Tools Used to Make This Cake:
Ok, let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Banana Pudding Cake
For the cake:
For the icing:
- 1 small package instant banana pudding mix (or banana cream pudding mix)
- ½ cup milk (preferably whole milk)
- 1 8 oz. pkg. softened cream cheese
- 1 cup softened butter (not melted)
- 2 tablespoon milk
- 5 cups confectioners sugar
- 5 oz vanilla wafer cookies (some whole and some crushed) (about ½ a box)
For the cake:
- Grease and flour a 13 x 9 inch glass pan.
- Preheat oven to 350 degrees.
- Mix the dry ingredients (flour, baking soda, salt and cinnamon) in a bowl and set aside.
- In another bowl, mix together the sugar, eggs, bananas, lemon juice, vanilla extract and oil.
- Pour the wet ingredients into the dry ingredients and mix, just until combined.
- Pour into the pan and bake at 350 degrees for 30-35 min.
- Cool completely before adding the topping.
For the icing:
- In a bowl, mix together the banana pudding mix and the milk.
- Mix until thick and set aside.
- In another bowl, mix the cream cheese until smooth. Add in the room temperature butter and mix well. Add in the confectioners sugar and mix well.
- Add in the pudding mixture and mix well.
- Chill in the fridge until ready to use.
Putting the cake together:
- Spread the icing over the cooled cake. Add whole vanilla wafers around the edge of the cake and sprinkle the remaining area with crushed vanilla wafers.
- Keep chilled in the fridge. It’s best to let the cake and icing set up for a couple hours, so the vanilla wafers have time to soften a bit.
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