★★★★★

Banana Eclair Cake

Banana Eclair Cake has layers of vanilla pudding, cinnamon graham crackers and fresh banana. Topped with a sweet cinnamon glaze, this no bake dessert is a huge summer hit!

Some of the best desserts aren’t made in the oven. This No Bake Lemon Cheesecake and these No Bake Churro Bars are two more recipes you’ll love for summertime and beyond.

Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!

Why this Recipe Works

Our classic eclair cake is simply delightful. But sometimes you need to shake things up!

Today’s banana eclair cake reminds me of bananas fosters, with the caramelized banana glaze!

Served chilled, Banana Eclair Cake is sweet, refreshing and packed with the sweetness of fresh banana slices. No imitation flavor in this banana dessert!

  • Creamy vanilla filling. Just like an eclair!
  • Made with real banana for best fresh flavor.
  • Cinnamon glaze provides the perfect finishing touch.
  • Easy recipe that won’t heat up your kitchen.

Love today’s version? You’ve got to try our strawberry eclair cake next.

Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!

Ingredient Notes

  • Cool whip gives the filling a light, fluffy consistency. The stabilizers in thawed whipped topping help the filling firm up a bit when chilled, so the cake is easy to slice. Try our homemade cool whip if you prefer!
  • Bananas– fresh bananas give delicious flavor to today’s cake.
  • Instant French vanilla pudding mix adds rich vanilla flavor and perfect creaminess to the filling in this Banana Eclair Cake. If you can’t find French Vanilla, go ahead and use regular vanilla pudding mix.
  • Cinnamon graham crackers enhance the taste of the bananas and add a delightful crunchy element to the otherwise smooth cake.

Tips and Tricks

  • When layering the graham cracker on top of the bananas, place them upside down so that the cinnamon sugar side of the cracker is touching the banana. As the cake chills out in the fridge, the cinnamon sugar caramelizes on the bananas. I found this out by accident. A very happy accident.
  • Give your cake plenty of time to chill. I suggest a minimum of 4 hours. The goal is to allow the grahams to soften. They taste better, and they CUT better once soft. You can even make this the night before!
  • When cutting, use a serrated knife. It helps cut through the grahams a little better. Don’t expect each piece to be served in a beautiful presentation. They will slide, and fall, and it’s OKAY.

So now that you have the perfect Father’s Day dessert…or 4th of July potluck recipe…good luck not eating it all yourself!

Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!

Recipe FAQs

Can I use real whipped cream instead of cool whip?

Yes, you can use real whipped cream if you prefer. I found that the filling doesn’t get quite as firm because of the absence of stabilizers that Cool Whip has.

What other Instant Pudding flavors could I use besides French vanilla?

For more banana flavor, try this recipe with banana pudding mix instead! Regular vanilla pudding works well here too.

How long can I leave this eclair cake out of the fridge?

This cake should be stored in the fridge whenever you aren’t eating or serving it. Ideally, leave it at room temperature no longer than 20 or 30 minutes.

How long does eclair cake keep?

No Bake Banana Eclair Cake is best enjoyed within 3 days.

More Easy Cake Recipes

Yield: serves 15

Banana Eclair Cake

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!

Ingredients

For the cake:

  • 1 box (14.4 ounce) cinnamon graham crackers (whole)
  • 2 boxes (3.4 ounce each) instant french vanilla pudding **
  • 2 ½ cups milk
  • 12 ounce Cool Whip (thawed)
  • 6 fresh bananas, sliced thin

For the glaze:

  • 3 cups powdered sugar
  • ¼ cup milk
  • 2 teaspoon cinnamon

Instructions

  1. In a medium bowl, combine the instant pudding with the milk. Whisk together for several minutes until smooth. Allow to thicken, about 5 minutes. Fold in the Cool Whip and set aside.
  2. In the bottom of a 13x9 baking dish, place a single layer of cinnamon crackers (cinnamon side UP). You may have to break some of the crackers to fit, don't worry if they overlap.
  3. Pour half of the pudding mixture over the crackers. Top with half of the sliced bananas.
  4. Place the next layer of crackers over the bananas, cinnamon side DOWN. Top with the remaining pudding mixture and remaining bananas.
  5. Place the final layer of crackers over the bananas, cinnamon side DOWN.
  6. In a small bowl, whisk together the glaze ingredients until smooth. Pour slowly over the top layer of crackers. Refrigerate cake for at least 4 hours, or overnight. Slice and serve. Store remaining cake in refrigerator for up to 3 days. ENJOY.

Notes

**If you can't find the instant french vanilla pudding mix, just use the instant vanilla instead.

Nutrition Information:

Yield:

15

Serving Size:

1 slice

Amount Per Serving: Calories: 246Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 53mgCarbohydrates: 44gFiber: 1gSugar: 38gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,


Posted on June 12, 2018

Comments & Reviews

Leave a Reply

Your email address will not be published.