Recipe

Banana Pudding Cake

A tender banana cake topped with a cool, creamy pudding frosting and a Nilla wafer crunch. Familiar, nostalgic, and dangerously sliceable.

By Matt Campbell

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4.8

A thick slice of banana pudding cake on a white dessert plate, topped with creamy vanilla pudding frosting, crushed Nilla wafers, and banana slices on a warm kitchen table

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If banana pudding is your comfort dessert, this cake is basically its slightly overdressed cousin who still knows how to have fun. You get a soft banana cake (real mashed bananas, not vibes), a cool, creamy vanilla pudding frosting, and that signature Nilla wafer crunch that makes you keep “just checking” the pan for another bite.

It is sweet and nostalgic, but not fussy. The steps are clear, the ingredients are easy to find, and the end result tastes like you brought something special, even if you were mostly just trying to use up spotty bananas.

All ingredients for banana pudding cake arranged on a clean kitchen counter, including ripe bananas, flour, sugar, eggs, butter, vanilla pudding mix, milk, cream cheese, and Nilla wafers

Why It Works

Banana-forward cake crumb: Mashed ripe bananas plus a little sour cream (or Greek yogurt) keeps the cake moist and tender.
Pudding-style flavor without drama: Instant vanilla pudding mix gives the frosting that classic banana-pudding-style vanilla flavor and a thicker, set-up texture.
Texture on purpose: Crushed Nilla wafers on top (and optional layers) add crunch that plays perfectly against the creamy frosting.
Make-ahead friendly: This cake actually gets better after a chill, like banana pudding does.

Pairs Well With

Storage Tips

Refrigerate: Cover the cake tightly and store in the fridge for up to 3 to 4 days. The frosting needs the cold, and the flavor deepens overnight.

Keep the crunch: If you love crisp wafers, add the final wafer topping right before serving. In the fridge, cookies soften over time (not bad, just different).

Freeze (best without fresh banana garnish): Freeze slices on a sheet pan until firm, then wrap and store in a freezer bag for up to 1 to 2 months. Thaw overnight in the fridge. Note: cream cheese frosting can change texture slightly after freezing (a little less silky), but it will still taste great.

A covered baking pan of banana pudding cake resting on a refrigerator shelf, with a serving spatula nearby

Common Questions

Can I use a boxed cake mix?

Yes. Use a yellow cake mix, add 2 mashed ripe bananas, and swap water for milk for a richer base. Bake as directed, but start checking at the suggested time and expect it may take a few minutes longer since bananas add moisture. Then use the frosting and topping from this recipe.

Do I have to use pudding mix in the frosting?

No, but it is the easiest way to get that classic banana-pudding-style vanilla flavor and a frosting that sets up nicely. If you skip it, you will have a more standard cream cheese frosting. Still delicious, just less “banana pudding.”

How ripe should the bananas be?

Go for bananas that are heavily speckled or mostly brown. The riper they are, the sweeter and more banana-forward the cake tastes.

Can I make this as a layer cake?

Yes. Bake in two 8-inch or 9-inch round pans. Start checking at 25 minutes. Cool completely, then frost. Add crushed wafers between layers for extra crunch if you like.

How do I keep bananas from turning brown on top?

Add fresh banana slices right before serving. If you want them to hold a bit longer, lightly brush with lemon juice, but keep it subtle so it does not taste citrusy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch baking pan
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Electric mixer (hand or stand)
Measuring cups and spoons
Fork or potato masher (for bananas)
Wire rack (for cooling)

I love desserts that feel like a hug but still have a little edge, like a crunchy topping or a bright hit of vanilla. Banana pudding has always been that for me, but I wanted something I could slice, plate, and bring to a get-together without showing up with a bowl and a prayer. This cake is my compromise in the best way: it tastes like the classic, but it travels like a champ. Also, it is a very respectable use of those bananas on your counter that are one day away from becoming compost.