★★★★★

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!

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Sometimes my readers have some incredible recipe ideas. I love when you share those with me, whether it be via email, comments, or messages on social media.

It’s no secret that I love Eclair Cakes. I’ve made traditional, pistachio, strawberry, and peanut butter. I had a reader inform me that she made my peanut butter eclair cake and added bananas. My mind went WHAT?!?! I love that idea.

And that’s where today’s version originally started out. But then I realized, we were out of peanut butter. And graham crackers. And I was craving something sweet.

My husband had picked up a box of cinnamon grahams on his last trip to the grocery store. He went on and on about how he loved these as a kid. So to save him from himself (and devouring the whole box), I decided to use them in my eclair recipe. (you’re welcome Michael)

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!

Only, in saving him, I ruined my chances of eating healthy for the day. One bite of this Banana Eclair Cake and I knew game over. I immediately texted my sister in law and offered to drop off dessert. I found this to be THAT good. The kind of dessert that I know I would take a fork to every time I opened the refrigerator (anyone else do this??).

How to make a No Bake Banana Eclair Cake:

  • 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!

Here are a few of my favorite flavors of Eclair Cakes:

Chocolate Strawberry Eclair Cake

 Strawberry Eclair Cake: use those fresh berries to make this seasonal dessert!

Pistachio Eclair Cake recipe

 Pistachio Eclair Cake: Such a fun twist with pistachio pudding!!

Chocolate Peanut Butter Eclair Cake

Peanut Butter Eclair Cake: made with chocolate grahams, peanut butter, and Reeses. This should solve all cravings!

Here are some more delicious Eclair Cakes from my friends:

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No Bake Banana Eclair Cake recipe:

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 1/2 cup milk
  • 12 oz Cool Whip (thawed)
  • 6 fresh bananas, sliced thin

For the glaze:

  • 3 cup powdered sugar
  • 1/4 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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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!

*Today’s Banana Eclair Cake recipe was originally published on Shugary Sweets on June 17, 2015 and has been republished in June 2018.

Aimee

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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