This Banana Pudding Cake Recipe Is the Mic-Drop Dessert You Didn’t Know You Needed

You know that one dessert that shuts the room up? This is it. Banana pudding cake blends the comfort of grandma’s kitchen with the drama of a bakery window—soft, banana-rich layers, silky pudding, and clouds of whipped cream.

It’s a flex. No fancy skills needed, just real flavor and a cake that tastes like nostalgia got an upgrade. Make it once and your group chat will not stop asking for the recipe.

What Makes This Recipe So Good

This cake nails the texture trifecta: tender banana cake, creamy vanilla pudding, and a fluffy whipped topping.

The contrast is ridiculous—in the best way. You get banana flavor from three angles: mashed bananas, banana pudding, and a hint of extract for a clean, bright finish.

It’s also incredibly forgiving. Overripe bananas?

Perfect. Not a pro baker? Doesn’t matter.

The recipe is designed to keep the crumb moist, the layers stable, and the flavor bold. Plus, it’s a crowd-pleaser that works for birthdays, potlucks, or the “I deserve something fantastic” Tuesday.

What Goes Into This Recipe – Ingredients

For the Banana Cake:
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) neutral oil (canola or vegetable)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon banana extract (optional but awesome)
- 1 cup (240g) full-fat sour cream or Greek yogurt
- 1 1/2 cups (360g) mashed very ripe bananas (about 3–4 bananas)
- 1/2 cup (120ml) whole milk
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups (720ml) cold whole milk
- 1/2 teaspoon banana extract (optional)
For the Whipped Topping:
- 2 cups (480ml) heavy cream, cold
- 1/3 cup (40g) powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 2 cups vanilla wafer cookies, roughly crushed
- 2 bananas, sliced (for layering)
- Optional garnish: extra crushed wafers, banana slices, caramel drizzle

The Method – Instructions

Prep the pans and oven. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
Dust lightly with flour. This prevents “cake-sticks-to-pan-and-ruins-your-day” syndrome.
Combine dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream butter, sugars, and fat. Beat butter, granulated sugar, and brown sugar until fluffy, about 2–3 minutes.
Stream in the oil and beat 30 seconds more. The mix should look creamy, not greasy.
Add eggs and flavor. Beat in eggs one at a time. Mix in vanilla and banana extract.
Scrape the bowl—don’t skip this; it matters.
Fold in the wet mix. Stir in the mashed bananas and sour cream until just combined.
Alternate dry and milk. Add the dry ingredients in two additions, alternating with the milk. Mix on low until just combined. Overmixing = dense cake.
We want tender crumbs, not bricks.
Bake. Divide batter evenly between pans. Bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto racks to cool completely.
Make the pudding. Whisk instant pudding mixes with cold milk and banana extract for 2 minutes.
Let it set in the fridge for 5–10 minutes until thick but spreadable.
Whip the cream. Beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Keep it cold so it stands tall during assembly.
Assemble layer one. Place one cake layer on a stand. Spread a thin layer of pudding, then scatter crushed wafers and banana slices.
Top with more pudding to “seal” the fruit. You’re building structure and flavor here.
Add the second layer. Set the second cake layer on top. Spread remaining pudding over the surface as a soft crumb coat.
Chill 15 minutes to set.
Finish with whipped cream. Frost the top (and sides, if you like) with whipped cream. Swirls are encouraged. Garnish with crushed wafers and a few banana slices right before serving.
Chill and serve. Refrigerate 1–2 hours before slicing so layers settle and slice clean.
Then stand back and accept compliments graciously.

Storage Tips

Short-term: Cover and refrigerate up to 3 days. Add fresh banana garnish just before serving to avoid browning.
Make-ahead: Bake layers up to 2 days ahead; wrap tightly and refrigerate. Pudding and whipped cream are best made the day of assembly.
Freezing: Freeze unfrosted cake layers up to 2 months.
Thaw in the fridge overnight. Avoid freezing assembled cake with bananas—they discolor and weep.
Leftover slices: Store in airtight containers so the wafers don’t turn into total mush overnight. Some softening is inevitable (and kinda delicious).

Health Benefits

Bananas bring potassium, vitamin B6, and fiber to the party, which can support heart health and energy metabolism.

The dairy in the pudding and whipped cream adds calcium and protein. Not a kale smoothie, sure, but not empty calories either.

Using oil plus butter creates moisture with less saturated fat than all-butter cakes. Swap in Greek yogurt for sour cream to bump protein.

You can also reduce sugar slightly without wrecking texture—consider a 10% cut if you prefer.

Common Mistakes to Avoid

Using underripe bananas. Green or just-yellow bananas won’t deliver deep flavor or sweetness. Speckles are your friend.
Overmixing the batter. Tough cake happens when gluten is overworked. Mix until just combined—no gym flex needed.
Warm ingredients. Milk and cream must be cold for pudding and whipped cream to set.
Room-temp cream = sad slop, FYI.
Skipping the chill time. Cutting too soon leads to sliding layers. Give it an hour to set—patience is the cheapest kitchen hack.
Overloading with bananas. Too many slices create slippery strata and sogginess. Keep it to a single, even layer.

Different Ways to Make This

Tray bake style: Bake in a 9×13-inch pan.
Spread pudding and whipped cream on top, then garnish. Zero layer stress, max scoopable joy.
Banana-less pudding for purists: Skip banana extract in the pudding and rely only on the cake bananas for a subtler flavor.
Chocolate twist: Add mini chocolate chips between layers and finish with a light chocolate drizzle. Banana + chocolate = classic power couple.
Lightened-up version: Use Greek yogurt, reduce sugar by 10–15%, and top with stabilized whipped cream using a spoonful of Greek yogurt for tang.
Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum.
Use GF vanilla wafers. Check your pudding mix for GF labeling.
Dairy-free: Use dairy-free butter, plant-based milk that sets instant pudding (oat or soy works best), and coconut whipped cream. Texture will vary slightly, but still yum.

FAQ

Can I use boxed cake mix?

Yes.

A yellow or banana cake mix works. Bake as directed, then proceed with the pudding, wafers, and whipped cream. The from-scratch version has deeper flavor, but the shortcut still slaps.

How do I keep the bananas from browning?

Brush slices lightly with lemon juice or toss in a splash of pineapple juice.

Also, “sandwich” them between pudding layers so less air hits them. Add fresh slices on top right before serving.

Can I use cooked (stovetop) pudding instead of instant?

Absolutely. Let it cool fully and thicken before layering.

Instant is faster, but cooked pudding brings a custardy vibe that’s chef’s-kiss.

Why did my cake sink?

Likely overmixing, underbaking, or too much leavening. Also, don’t open the oven in the first 20 minutes. Your cake needs stability, not a drafty hallway.

What can I substitute for vanilla wafers?

Graham crackers, shortbread cookies, or Biscoff.

Each brings a different crunch and flavor. Choose your adventure.

In Conclusion

This banana pudding cake recipe is pure comfort with a side of wow. It’s simple to execute, ultra-moist, and layered with creamy, crunchy, banana-forward goodness.

Make it for a crowd or hoard it shamelessly—no judgment. Either way, expect silence at first bite, then applause. IMO, that’s dessert ROI at its finest.