Name: Banana Pudding Cake – A Southern Classic for Banana Dessert Recipes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups mashed ripe bananas (about 4 large bananas); 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 3/4 cup neutral oil (like avocado or vegetable oil); 1/3 cup dairy-free milk (such as almond or oat milk); 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp baking soda; 1/2 tsp sea salt; 1/2 tsp cinnamon; 1 box (3.4 oz) vegan banana pudding mix; 2 cups cold dairy-free milk (for the pudding); 1 1/2 cups vegan whipped cream or whipped topping; Vegan vanilla wafers or cookies (for layering and topping)

Jump to Recipe

Ever baked something that made everyone in the room stop and go, “Whoa, what’s that smell?” That’s exactly what happened the first time I made this Banana Pudding Cake. It hits that sweet spot between comfort and nostalgia, like something your grandma would make, but with a little extra flair we all secretly love. This cake combines everything I adore about banana dessert recipes: soft layers of easy banana cake, silky banana pudding, and whipped topping so light you’d think a cloud had a baby with a banana. I mean, come on—how could anyone say no to that? Especially when it’s a banana pudding cake recipe that doesn’t make you jump through a dozen hoops. If you’re like me and always looking for banana recipes that are actually doable on a busy day, then you’ll love this. It’s an easy banana cake recipe that feels like a win. You can even call it a banana pudding recipe easy enough to prep in your sleep (well, not literally, but you get it). So let’s grab those ripe bananas off the counter and make something magical—because banana dessert recipes easy enough to love are hard to come by.

1) Key Takeaways
2) Easy Banana Pudding Cake Recipe
3) Ingredients for Banana Pudding Cake
4) How to Make Banana Pudding Cake
5) Tips for Making Banana Pudding Cake
6) Making Banana Pudding Cake Ahead of Time
7) Storing Leftover Banana Pudding Cake
8) Try these dessert recipes next!
9) Banana Pudding Cake
10) Nutrition

1) Key Takeaways

This cake mixes soft banana layers with banana pudding and whipped topping.
You can use simple pantry ingredients and still get amazing flavor.
Make it dairy-free or not, it’s up to you. Either way, it disappears fast.
Crushed cookies on top? Always a good idea.

2) Easy Banana Pudding Cake Recipe

I’ve baked plenty of banana dessert recipes, but this banana pudding cake might be the one that made me stop mid-bite and nod like, “Yep, we nailed it.” It’s got that soft crumb you want in a good banana cake and a top layer of banana pudding that’s smooth enough to make you think of Sunday cookouts and birthday parties in someone’s backyard.

The beauty of it? You don’t need anything fancy. Most of these ingredients are already in your kitchen. The bananas? Better if they’re brown and forgotten. The pudding? A quick mix, no stovetop needed. You layer, chill, and suddenly, you’re pulling out a dessert that tastes like it took hours but really didn’t. This easy banana cake recipe does more than satisfy a craving. It turns leftovers into something people will ask you to make again. Twice.

It’s one of those banana dessert recipes easy enough for a beginner but tasty enough to show off. I’ve made it for family dinners, neighbor birthdays, and even a quiet Tuesday night. No one’s complained yet. You’ll love it. Trust me.

3) Ingredients for Banana Pudding Cake

Mashed Ripe Bananas: The darker the peel, the better the flavor. Don’t toss those overripe ones, they’re perfect here.

Granulated Sugar: Helps sweeten the base and brings out the banana’s natural sugar.

Light Brown Sugar: Adds depth and a hint of caramel that balances the pudding later.

Neutral Oil: I use avocado or vegetable oil. Keeps the cake moist and tender without any strong aftertaste.

Dairy-Free Milk: Oat, almond, soy – whatever you’ve got. Just keep it unsweetened.

Apple Cider Vinegar: It reacts with the baking soda for lift, and no, you won’t taste it.

Vanilla Extract: A splash of warmth in every bite. Skip the imitation stuff if you can.

All-Purpose Flour: The base of it all. You could sift it, but I rarely do, and things still turn out great.

Baking Powder and Baking Soda: One helps with rise, the other with spread. They work together like a charm.

Sea Salt: Brings balance. Just a pinch makes the sweet parts pop.

Cinnamon: Not overpowering, just enough to keep people guessing.

Banana Pudding Mix: Instant, dairy-free if needed. It firms up fast and lays down creamy.

Cold Milk for Pudding: Mixes with the pudding packet. Cold helps it thicken quickly.

Whipped Topping: Use your favorite vegan version or regular. This is your smooth final touch.

Vanilla Wafers or Cookies: Crushed or whole. They finish the top with crunch and charm.

4) How to Make Banana Pudding Cake

Step 1. Preheat the oven to 350°F. Grease a 9×13 inch baking dish with oil or nonstick spray.

Step 2. Mash your bananas in a large bowl. Add sugars, oil, milk, vinegar, and vanilla. Stir until smooth.

Step 3. In a second bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.

Step 4. Add the dry ingredients into the wet mix slowly. Stir gently until just combined. Don’t overmix.

Step 5. Pour the batter into the pan. Bake for 35 minutes or until a toothpick comes out clean.

Step 6. Let the cake cool fully. If you rush, the pudding will slide right off.

Step 7. Mix pudding mix with cold milk until thick, about 2 minutes. Chill it for a bit to set up.

Step 8. Spread pudding over the cooled cake. Use a spatula for a smooth finish.

Step 9. Top with whipped cream and crushed cookies. Chill until serving. It gets better the longer it sits.

5) Tips for Making Banana Pudding Cake

If you’ve got bananas that are practically collapsing on the counter, you’re in luck. Those are your secret weapon. Their flavor gets stronger as they ripen, which means your cake will taste more like bananas and less like sugar. That’s the goal, right?

Don’t skip the chill time after baking. Letting the cake cool before adding the pudding makes a big difference. I’ve rushed it before, and yeah, it still tastes good, but it looks like a slip-n-slide. Give it time to rest, then layer on the pudding and whipped cream like a boss.

One more thing. You can go full vegan or not. This easy banana pudding cake recipe plays well with either setup. I’ve tried it both ways. Either way, people ask for seconds.

6) Making Banana Pudding Cake Ahead of Time

This cake? It gets better with time. I usually bake it a day before I need it. After it cools, I wrap it and stick it in the fridge. The next day, I spread the pudding and whipped topping and sprinkle cookies like it’s party time. The flavors settle in and mellow. It tastes even more like banana pudding the next day.

If you’re feeding a crowd, this is the move. You can bake the cake, mix the pudding, and whip the topping ahead. Assemble it the morning of your event, and you’re golden. It’s one of those banana recipes that actually rewards your planning.

The main keyword for banana dessert recipes fits right in here. This one’s a great prep-ahead treat for banana lovers who want a dessert that looks like effort without all the last-minute chaos.

7) Storing Leftover Banana Pudding Cake

Cover what’s left and stick it in the fridge. It keeps well for up to four days. I’ve even eaten a slice on day five that still tasted solid. The cookies on top might soften, but they still taste right.

For longer storage, wrap slices individually and freeze them. When I do this, I skip the whipped topping and add it after thawing. That way, you keep the texture nice and light. You’ll want to let slices thaw overnight in the fridge or a few hours on the counter.

This banana pudding recipe easy enough to make again soon, so you probably won’t have leftovers long. But it’s nice to know you can stretch it if you need to.

8) Try these dessert recipes next!

9) Banana Pudding Cake