BANANA PUDDING CAKE

This Banana Pudding Cake is a delicious blend of real mashed bananas, Mini NILLA® Wafers, and a smooth vanilla pudding drizzle all rolled into one nostalgic, comforting dessert. The cake comes out tender and bursting with banana flavor, crowned with a creamy pudding topping and sprinkled with crunchy wafer bits for the perfect texture—kind of like a homemade take on the limited-time Banana Pudding Cake featuring NILLA®.

If you’re a fan of classic banana pudding, you’re going to love how this Banana Pudding Cake captures all those familiar flavors in a simple, easy dessert. The real mashed bananas give the cake a fresh, cozy flavor, while Mini NILLA® Wafers and the silky vanilla pudding drizzle add that wonderful crunchy and creamy combo that makes you think of the traditional treat it’s inspired by.

Keep reading and you’ll find everything laid out clearly—from the ingredient list to step-by-step instructions plus smart tips that help you get the best texture and flavor every time. Whether you’re baking for a busy weeknight or special family gathering, this recipe is designed to impress without needing fancy skills.

• What’s included: a full list of simple ingredients and straightforward baking steps.
• What you’ll get: a tender banana-flavored cake, an easy pudding drizzle, and crunchy wafer goodness.
• Extras: helpful tips, recipe twists, make-ahead ideas, storage advice, and answers to common questions.

Why You’ll Love This Cake

• The fresh banana flavor comes from real, ripe mashed bananas, making the cake taste bright and homemade.
• Mini NILLA® Wafers add a buttery crunch that contrasts beautifully with the soft cake and creamy pudding topping.
• The vanilla pudding drizzle locks in moisture and gives that classic banana-pudding finish—without needing complicated pastry techniques.
• It’s super easy to pull together and looks lovely on any dessert table, so perfect for casual dinners or holiday get-togethers.

Ingredients and Measurements

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup milk (any kind works)
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix plus 2 cups cold milk (or 2 cups prepared vanilla pudding)
• 1 (3.5 oz) bag Mini NILLA® Wafers (reserve about 1/2 cup crushed for folding in and 1/2 cup whole for topping)
• Optional: whipped cream or whipped topping and banana slices for garnish

Bake and Assemble the Cake

1. Preheat oven to 350°F (175°C); grease and flour a 9×13-inch pan or line with parchment.
2. Measure 2 cups all-purpose flour by spooning into the cup and leveling; whisk together the flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt; set aside.
3. Mash very ripe bananas (about 2 medium) to make 1 cup of mashed banana; set aside.

4. Beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes.

   

5. Add 2 large eggs one at a time, mixing briefly after each addition, then stir in 1 tsp vanilla extract.
6. Mix in the mashed bananas, 1/2 cup sour cream (or plain Greek yogurt), and 1/4 cup milk until smooth.
7. Slowly add the dry ingredients to the wet ingredients, mixing just until combined; avoid overmixing.

8. Gently fold in about 1/2 cup crushed Mini NILLA® Wafers, reserving the remaining wafers for topping.

   

9. Pour the batter into the prepared pan and spread it out evenly.
10. Bake for 25–35 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
11. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

12. While the cake cools, prepare the instant vanilla pudding according to package directions (or use 2 cups prepared pudding); for a firmer pudding layer use slightly less milk or chill longer; chill until thick but still spoonable.

    

13. Once the cake is completely cool, spoon or drizzle the chilled pudding over the top, letting some seep into the crumb.
14. Top with whipped cream if desired, add banana slices if using, and scatter the remaining Mini NILLA® Wafers on top.

15. Chill the assembled cake at least 30 minutes before serving so the pudding sets.

    

Tips to Perfect the Cake

• Choose very ripe bananas with brown spots—they give the best natural sweetness and flavor.
• When measuring flour, spoon it into your cup and level it off instead of scooping directly; this keeps the cake light, not heavy.
• Mix the batter just enough to combine ingredients after adding flour — overmixing will make your cake tough.
• Add the crushed wafers at the very end to keep some crunch in the cake; folding them in gently prevents them from turning mushy.
• If you want a firmer pudding layer, use slightly less milk when making pudding or chill it longer before adding it on top.

Ways to Customize and Serve

• Layered Cake: Bake two 8-inch rounds and spread pudding and wafers between them for a pretty layered cake.
• Caramel Banana: Drizzle some salted caramel over the pudding topping for a rich, indulgent twist.
• Mini Cakes or Cupcakes: Use this batter in a lined muffin tin and bake for 16–20 minutes. Top each with pudding and a mini wafer for cute treats.
• Cookie Swap: No NILLA® Wafers? Try crushed graham crackers or vanilla sandwich cookies instead for a different crunch.
• Boozy Version: Stir 1–2 tablespoons of dark rum or bourbon into the banana batter to adult-ify this classic dessert.

Storage and Make-Ahead Advice

• Refrigerator: Keep the assembled cake covered in the fridge for up to 3 days. The pudding keeps it moist, but note that the wafers will get softer over time.
• Make-ahead: Bake the cake base up to two days early, cool it completely, then wrap tightly. Prepare pudding and assemble just before serving to keep textures just right.
• Freezing: Freeze the fully cooled, unassembled cake (without pudding or whipped topping) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before adding pudding and garnishes.
• Reheating: This cake is best served chilled or at room temp. If you prefer warm cake, microwave individual slices briefly (10–20 seconds) then add fresh pudding or whipped cream.

Frequently Asked Questions

• Can I use homemade pastry cream instead of instant pudding? Absolutely! Homemade pastry cream or cooked custard works great and gives a richer texture. Just be sure to chill it until it’s set before topping the cake.
• How long will the cake keep? Once assembled and refrigerated, it’s best enjoyed within 2–3 days. If you’re adding fresh banana slices on top, add them just before serving to avoid browning.
• Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend and swap in gluten-free vanilla wafers to keep the flavor and texture close.
• Can I skip the wafers? You can leave them out, but the Mini NILLA® Wafers add that classic crunch and flavor that make this dessert special. If needed, substitute another crunchy cookie you like.
• Will the cake get soggy from the pudding? The pudding adds lovely moisture and that familiar banana pudding feel. To limit sogginess, make sure the cake is completely cool before adding pudding and chill the pudding until thick before drizzling.