★★★★★

Banana Eclair Cake

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!

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!
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!

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!

More Easy Cake Recipes

Yield: serves 12-15

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

For the glaze:

  • 3 cup powdered sugar
  • ¼ cup milk
  • 2 tsp 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: 249Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 45mgCarbohydrates: 46gFiber: 2gSugar: 36gProtein: 3g

Did you make this recipe?

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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**

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Posted on June 12, 2018

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