Banana Eclair Cake

Why You’ll Love Banana Eclair Cake Recipe

This cake is bursting with banana flavor and has the perfect mix of creamy, crunchy, and chocolatey layers. It requires no baking, comes together in minutes, and can be made ahead for convenience. As it chills, the graham crackers soften into a cake-like texture, making each bite rich and indulgent without much effort.

Ingredients

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

• Graham crackers

• Instant banana pudding mix

• Cold milk

• Whipped topping (such as whipped cream or whipped topping mix)

• Fresh bananas, sliced

• Prepared chocolate frosting or ganache

Directions

1. In a large mixing bowl, whisk together the banana pudding mix and cold milk until thickened.

2. Fold in whipped topping until smooth and fluffy.

3. Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.

4. Spread half of the pudding mixture over the graham crackers.

5. Layer fresh banana slices evenly over the pudding.

6. Add another layer of graham crackers, the remaining pudding mixture, and more banana slices.

7. Top with a final layer of graham crackers.

8. Warm the chocolate frosting slightly in the microwave (about 15 seconds) to make it spreadable, then evenly spread it over the top layer of graham crackers.

9. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the crackers to soften.

Servings and timing

Serves 12–15.
Preparation time: 20 minutes
Chilling time: 4 hours (or overnight)
Total time: 4 hours 20 minutes

Variations

• Vanilla Twist: Use vanilla pudding mix instead of banana for a milder flavor.

• Peanut Butter Lovers: Add a thin layer of peanut butter between the graham crackers and pudding.

• Extra Banana: Add more banana slices between layers for extra fruitiness.

• Lighter Version: Use sugar-free pudding mix, light whipped topping, and reduced-fat graham crackers.

• Fancy Topping: Drizzle with caramel sauce before serving.

Storage/Reheating

Store covered in the refrigerator for up to 3 days. This cake is best enjoyed cold and does not need reheating. Avoid freezing, as the texture of the bananas and pudding may change.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best made the day before to allow the layers to soften and flavors to develop.

Do I have to use instant pudding?

Yes, instant pudding works best for this no-bake dessert—cook-and-serve pudding will not set the same way.

Can I use homemade whipped cream?

Absolutely, just whip heavy cream with a bit of sugar until soft peaks form.

Will the bananas turn brown?

Eventually yes, but layering them between pudding helps slow oxidation.

Can I use chocolate graham crackers?

Yes, for an extra chocolatey twist.

Can I substitute the frosting?

Yes, use chocolate ganache, chocolate whipped cream, or even Nutella.

Can I make it gluten-free?

Yes, by using gluten-free graham crackers.

Can I add nuts?

Chopped pecans or walnuts add great texture to the top layer.

Can I make a smaller batch?

Yes, halve the recipe and use an 8×8-inch dish.

Can I add strawberries or other fruit?

Yes, strawberries pair especially well with the banana and chocolate.

Conclusion

Banana eclair cake is a quick, no-bake dessert that’s big on flavor and requires minimal effort. With layers of graham crackers, creamy banana pudding, fresh bananas, and chocolate topping, it’s a simple yet irresistible treat perfect for any occasion. Make it ahead, let it chill, and watch it disappear.

Banana Eclair Cake

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A no-bake dessert made with layers of graham crackers, creamy banana pudding, and whipped topping, finished with a chocolate glaze — tastes like a banana cream pie meets an éclair.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cake layers:
• 2 (3.4 oz) boxes instant banana pudding mix
• 3 cups cold milk
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 box graham crackers (about 14–16 full sheets)
• 2–3 medium ripe bananas, sliced
• For the chocolate glaze:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

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Instructions

• In a large bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
• Fold in whipped topping until smooth and creamy.
• In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
• Spread half of the pudding mixture over crackers, then arrange banana slices evenly over the top.
• Add another layer of graham crackers, then the remaining pudding mixture, followed by more banana slices.
• Top with a final layer of graham crackers.
• Make the glaze: In a saucepan over low heat, melt chocolate chips, butter, milk, and corn syrup together, stirring until smooth. Remove from heat and stir in vanilla.
• Pour glaze over the top graham cracker layer and spread evenly.
• Cover and refrigerate for at least 4 hours (preferably overnight) to allow crackers to soften.

Notes

• Best served within 2 days for the freshest banana flavor.
• Swap banana pudding for vanilla pudding if you prefer a milder banana taste.
• For extra flavor, drizzle caramel sauce over each serving.