BANANA PUDDING CAKE

This Banana Pudding Cake Made with NILLA® takes the beloved flavors of banana pudding and transforms them into a sliceable, crowd-pleasing cake. We’re talking real banana puree folded into a soft, tender banana cake, topped with creamy vanilla pudding and sprinkled with crunchy Mini NILLA® Wafers. It’s that warm, comforting dessert that brings back fond memories and shines at any gathering or a cozy night in. Best of all, it’s here just for a limited time.

This Banana Pudding Cake Made with NILLA® captures the rich, classic taste of banana pudding but in a cake that you can slice and serve easily. Imagine the sweetness of ripe bananas pureed and mixed right into a fluffy banana cake, finished with a smooth vanilla pudding drizzle and a generous sprinkle of crunchy Mini NILLA® Wafers. It’s a nostalgic dessert that’s simple enough for whipping up on a busy weeknight, yet elegant enough to bring to a party while it’s in season.

Keep reading for a straightforward ingredient list featuring pantry essentials and perfectly ripe bananas, clear step-by-step baking and filling instructions, plus tips on how to get your pudding drizzle just right so it sets deliciously. I’ll also share some of my favorite baker’s tips to boost flavor and texture, easy ways to customize this recipe (think layer cake, cupcakes, or trifle), and handy advice on storage and prepping ahead.

• What to expect: a moist and flavorful banana cake dotted with wafer crunch, topped with a cool, creamy vanilla pudding, and easy garnishes that make it look extra special.
• How this guide helps: step-by-step directions, troubleshooting tips, ingredient swaps, and answers to common questions about assembly and storage.

Whether you’re a baking pro or trying this nostalgic favorite for the first time, this recipe is designed to be straightforward, flexible, and ultimately fun—let’s dive in and get baking.

What Makes It Special

• All your favorite banana pudding flavors rolled into one fabulous cake — sweet banana puree paired with rich vanilla pudding.
• An awesome mix of textures: moist banana cake, silky vanilla pudding, and crispy Mini NILLA® Wafers.
• Simple to make with everyday ingredients and easy to turn into a layer cake, cupcakes, or even a trifle.
• Perfect for sharing—impressive enough for guests but totally doable for busy home cooks.

What You’ll Need

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, softened
• 2 large eggs, at room temperature
• 1 cup (240 g) banana puree (about 2–3 very ripe bananas, mashed)
• 1/2 cup (120 ml) milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix prepared as directed (or about 1 cup homemade vanilla pudding), for drizzling
• 1 to 1 1/2 cups Mini NILLA® Wafers, crushed, plus extra for garnish
• Optional: sliced bananas, whipped cream, or stabilized whipped topping for serving

How to Make the Cake

1. Preheat oven to 350°F (175°C) and grease and flour an 8- or 9-inch round cake pan or line it with parchment.
2. Mash very ripe bananas until smooth to yield about 1 cup banana puree.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

   

5. Stir the banana puree and vanilla extract into the butter-sugar-egg mixture.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
7. Add the dry ingredients and milk alternately to the banana mixture, beginning and ending with the dry ingredients, and mix just until combined.

8. Gently fold in about 1 cup crushed Mini NILLA® Wafers if desired.

9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.

12. Prepare the instant or homemade vanilla pudding according to package directions or recipe, and chill until thickened.

    

13. Once the cake is completely cooled, spoon or lightly drizzle the chilled pudding over the top, allowing some to drip down the sides.
14. Sprinkle additional crushed Mini NILLA® Wafers on top and add banana slices and whipped cream if desired.

15. Refrigerate the cake for 15–30 minutes to let the pudding set, then slice and serve.

    

Baker’s Best Tips

• Use bananas that are very ripe—they bring the best flavor, sweetness, and aroma to your cake.
• Make sure your cake is completely cool before adding the pudding on top—it keeps the topping from melting and sliding off.
• If you want your pudding drizzle a bit firmer, chill it in the fridge until it’s very cold before pouring it on the cake.
• Set aside some crushed Mini NILLA® Wafers for the garnish to keep that crunchy texture on top; fold the rest into the batter for pockets of crunch inside the cake.
• To keep banana slices looking fresh and prevent browning, toss them lightly in lemon juice before placing on the cake.

Easy Variations and Swaps

• Make a layer cake: split the batter between two pans, bake both, then sandwich a layer of pudding and crushed wafers between them.
• Turn this recipe into cupcakes by baking the batter in lined muffin tins for 18–22 minutes. Once cooled, top with pudding and wafer crumbs for cute individual treats.
• Switch up the pudding flavor for fun—try chocolate or butterscotch pudding for a tasty twist.
• Add chopped toasted pecans or walnuts to the batter if you want extra crunch and a nutty note.
• Feeling festive? Stir 1–2 tablespoons of bourbon or rum into the batter or pudding for a boozy kick.

Storing and Serving Later

• Since this cake is topped with pudding and fresh banana, store it covered in the refrigerator to keep everything fresh. It will stay good for 2–3 days.
• Want to get ahead? Bake and cool the cake, then wrap it tightly and keep it in the fridge or freezer without the pudding and delicate toppings. When ready to serve, thaw if frozen, then add the pudding and wafers just before slicing.
• If you prefer your cake warm, reheat individual slices in the microwave for 10–15 seconds, then add fresh pudding or whipped cream on top.

Common Questions Answered

Q: Can I use instant pudding mix? A: Absolutely! Instant vanilla pudding prepared according to package directions works perfectly for drizzling on top and saves you time.

Q: Will the NILLA® Wafers get soggy? A: Some of the wafers will soften a bit where they touch the pudding and cake, which actually adds to the texture. To keep some crunch, reserve crushed wafers to sprinkle on right before serving.

Q: Can I make this recipe dairy-free or vegan? A: Yes! Just swap in plant-based milk, vegan butter, and a dairy-free pudding mix. The texture might be slightly different, but it’ll still taste great.

Q: How far in advance can I assemble the cake? A: It’s best to assemble a few hours before serving so the pudding and banana topping stay fresh. For longer make-ahead, bake and cool the cake first, then add the pudding and wafers just before you serve.

Q: Can I use regular-size NILLA® Wafers instead of Mini? A: Yes! Just crush the full-size wafers to the size you like and adjust the amount to your taste.

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