Name: Banana Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 cup buttermilk or sour cream; 1 teaspoon vanilla extract; 1 package (3.4 oz) instant vanilla pudding mix; 1 1/2 cups cold milk; 1 tub (8 oz) whipped topping or stabilized whipped cream; 2 bananas, sliced (for filling); Optional: crushed vanilla wafers or banana slices for garnish

Why You’ll Love This Recipe

Banana Cream Cake is the ultimate dessert for banana lovers. The soft, moist cake layers are filled with creamy pudding and fresh banana slices, topped with fluffy whipped cream that makes every bite melt in your mouth. It’s easy to prepare using simple ingredients and delivers bakery-style results without the fuss. This cake is refreshing, nostalgic, and ideal for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Eggs
Vegetable oil or melted butter
Buttermilk or sour cream
Vanilla extract
Instant vanilla pudding mix
Cold milk
Whipped topping or whipped cream
Optional: crushed vanilla wafers or banana slices for topping

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix eggs, mashed ripe bananas, oil (or butter), buttermilk (or sour cream), and vanilla extract.
Combine wet and dry ingredients and stir until just mixed.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, prepare the pudding filling: Whisk the instant vanilla pudding mix with cold milk until thickened.
Once the cake layers are cool, spread a layer of pudding over the first layer, then add a layer of sliced bananas.
Place the second cake layer on top and frost the entire cake with whipped topping or whipped cream.
Chill the cake for at least 1–2 hours before serving. Garnish with crushed vanilla wafers or extra banana slices if desired.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 20 minutes
Bake time: 25–30 minutes
Cooling and assembling time: 1 hour
Total time: About 1 hour and 50 minutes

Variations

Use banana pudding mix instead of vanilla for deeper banana flavor.
Add chopped nuts or mini chocolate chips to the batter for texture.
Make it a poke cake by poking holes in a sheet cake and pouring pudding into them.
Swap whipped cream for cream cheese frosting for a richer topping.
Use store-bought yellow cake mix to save time, and just add mashed bananas.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days.
Because of the pudding and whipped topping, it should always be kept chilled.
Freezing is not recommended as the bananas and pudding may become watery once thawed.
Serve directly from the fridge; no reheating needed.

FAQs

Can I use store-bought cake mix?

Yes, a yellow or vanilla cake mix works great. Just stir in mashed bananas to enhance the flavor.

Do I have to use instant pudding?

Instant pudding is best for ease and quick setting, but you can use homemade vanilla pudding if you prefer.

Can I make this cake ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator until ready to serve.

How do I keep the bananas from browning?

Add the banana slices just before assembling or lightly toss them with lemon juice to prevent browning.

Can I make this in a 9×13-inch pan?

Absolutely. You can bake it as a sheet cake and layer the pudding, bananas, and topping on top.

Is it possible to freeze this cake?

Freezing is not recommended due to the whipped topping and banana slices, which don’t thaw well.

Can I use fresh whipped cream instead of whipped topping?

Yes, just make sure it’s stabilized if you’re making it ahead of time so it holds its texture.

How ripe should the bananas be?

Very ripe bananas with brown spots work best—they’re sweeter and mash more easily into the batter.

What’s the best way to frost the cake?

Use a spatula to spread the whipped topping evenly. For a decorative touch, pipe rosettes or swirls.

Can I use banana extract?

Yes, a small amount of banana extract can enhance the banana flavor if your bananas aren’t very ripe.

Conclusion

Banana Cream Cake is a delightful dessert that brings together the soft comfort of banana bread and the creamy indulgence of pudding and whipped topping. It’s simple enough for a weeknight treat and elegant enough for a special occasion. Whether you’re baking for a gathering or just to satisfy your sweet tooth, this cake promises to deliver flavor, texture, and smiles in every bite.