Banana Eclair Cake
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.
- 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
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.
Find it online: https://yumfamilyrecipes.com/banana-eclair-cake/
