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Banana Pudding Cake – A Southern Classic for Banana Dessert Recipes

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keywords: banana dessert recipes, banana dessert recipes easy, banana pudding cake recipe, banana pudding recipe easy, banana recipes, easy banana cake recipe, easy banana recipes
Servings: 12 slices
Author: Elena

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)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mash the bananas. Add granulated sugar, brown sugar, oil, milk, vinegar, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined. Don’t overmix.
  5. Pour the batter into the prepared dish. Bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before topping.
  7. While the cake cools, whisk the banana pudding mix with 2 cups of cold milk for about 2 minutes until it thickens. Chill in the fridge for 5-10 minutes.
  8. Spread the chilled pudding evenly over the cooled cake.
  9. Top with whipped cream, then crush a few vanilla wafers and sprinkle on top. You can add whole wafers too for decoration.
  10. Slice and serve chilled or at room temp. Store leftovers covered in the fridge.

Notes

You can easily swap in regular milk and whipped topping if you’re not dairy-free. Want to make it even more indulgent? Add sliced bananas between the pudding and whipped layer. Just don’t expect leftovers.