Banana Eclair Cake

Banana Eclair Cake is a no-bake, layered dessert made of graham crackers, creamy banana pudding, and rich chocolate frosting. Easy to make and perfect for any occasion, this cake is a crowd-pleaser that’s sure to impress!

Jump to Recipe

Prep Time15 minutes mins

Total Time4 hours hrs 15 minutes mins

Servings15 slices

Our banana eclair cake brings together layers of creamy banana pudding, soft graham crackers, and a rich chocolate topping for a dessert that’s both simple to make and impossible to resist. Each bite is a blend of fresh banana slices and smooth pudding, creating a texture that feels indulgent without being overly complicated. This no-bake dessert recipe is a crowd-pleaser, perfect for gatherings or when you want something sweet without turning on the oven.

What You Need To Know

• MAIN INGREDIENTS: Bananas, graham crackers, instant banana pudding mix, whole milk, whipped topping, chocolate frosting.
• QUICK STEPS: Whisk pudding mix with cold milk, fold in whipped topping, layer graham crackers, bananas, and pudding mixture in a baking dish, top with warmed chocolate frosting, refrigerate for 4 hours.
• TOTAL TIME AND YIELD: 4 hours 15 minutes, 15 slices

Why This Recipe

• Unlike other recipes, we use both instant banana pudding and fresh banana slices to amplify the banana flavor, ensuring every bite tastes authentically fruity and vibrant.
• This banana eclair cake is incredibly easy to assemble but includes thoughtful details like warming the chocolate frosting for a smooth, glossy finish that adds a touch of elegance.

Banana Eclair Cake Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Creating this banana eclair cake is easy and fun, so it’s the perfect recipe for a new baker or if you’re short on time. Plus, you only need a few simple ingredients to make it.

Banana Eclair Cake Substitutions and Additions

This is a simple banana pudding recipe with graham crackers, Cool Whip, and chocolate frosting. One of the most fun parts is customizing it to be exactly how you like it! Here are some ideas:

Honey Graham Crackers: Swap the layers of graham crackers with vanilla wafers or chocolate graham crackers.

Instant Banana Cream Pudding Mix: You can substitute with French vanilla or chocolate pudding mix for a different flavor, but it will significantly reduce the banana flavor of this dessert.

Thawed Cool Whip: If you prefer, you can use homemade whipped cream instead.

Canned Chocolate Frosting: You can make a simple chocolate ganache (like this one from our Boston Cream Poke Cake recipe) or a homemade chocolate topping.

How To Make This Banana Eclair Cake Recipe

Making this easy dessert is a straightforward process that doesn’t require baking. We love a great no bake dessert! With a bit of preparation and layering, you’ll have a delicious dessert ready to chill in no time.

STEP ONE: Add the cold milk to a medium-sized mixing bowl. Sprinkle both packages of the instant pudding mix over the milk. Use a handheld whisk or electric mixer on low to medium speed to blend the milk and pudding until thickened. This creates a smooth and creamy banana-flavored pudding base for your cake.

STEP TWO: Using a silicone spatula, gently fold the thawed whipped topping into the pudding mixture. Fold very carefully so you don’t deflate the mixture.

STEP THREE: Line the bottom of a nine by thirteen inch baking dish with a single layer of whole graham crackers. This forms the base layer of your eclair cake. Make sure the crackers are evenly spaced and cover the entire bottom of the dish.

STEP FOUR: Lay a single layer of sliced bananas on top of the graham crackers. 

STEP FIVE: Spoon half of the pudding mixture over the banana layer. Use a silicone or offset spatula to smooth the pudding evenly over the bananas.

STEP SIX: Repeat the process by adding another layer of graham crackers, followed by another layer of sliced bananas, and then spread the remaining pudding mixture on top.

STEP SEVEN: Add the final sleeve of honey graham crackers on top of the pudding layer.

STEP EIGHT: Remove the lid and metallic covering from the canned chocolate frosting. Heat the frosting in the microwave on full power for 30-45 seconds until it becomes pourable. Stir it well to ensure a smooth consistency before pouring.

PRO TIP:​ It’s very important that you remove all of the metallic covering from the frosting can. If you can’t get it all off, scoop the frosting into a microwaveable bowl instead.

STEP NINE: Carefully pour the warmed chocolate frosting over the top layer of graham crackers. Use a spatula to spread the frosting evenly, covering all the crackers.

STEP TEN: Cover the baking dish and chill the cake in the refrigerator for at least 4 hours. This chilling time allows the layers to set and the graham crackers to soften, melding all the flavors together.

STEP ELEVEN: Cut the cut into 15 pieces. Garnish each piece with a slice of banana, and serve!

Troubleshooting

This dessert recipe is easy to make, but here are some issues that might arise, and how you can prevent them ahead of time.

The pudding mixture is too thin.
Make sure to whisk the pudding mix and milk for the full 2 ½ – 3 minutes until it thickens.

The graham crackers don’t soften enough.
Chill the cake for at least four hours, or overnight, to allow the graham crackers to absorb moisture and soften.

The bananas turn brown.
Use ripe bananas that are just beginning to spot, and slice them just before layering to minimize exposure to air.

The chocolate frosting is too thick to pour.
Microwave the frosting in short bursts and stir well. If it’s still too thick, add a teaspoon of milk and stir until smooth.

The layers shift while assembling.
Press the graham crackers lightly into the pudding layer before adding the bananas to help keep everything in place.

The cake is difficult to slice cleanly.
Use a sharp knife and wipe it clean between cuts to maintain neat slices.

The frosting cracks when chilled.
Microwave the frosting until it’s just pourable, and spread it evenly to avoid cracking as it sets.

The whipped topping separates in the pudding.
Thaw the whipped topping completely in the refrigerator before folding it into the pudding.

MORE CAKE RECIPES

Cake Recipes

Mayonnaise Cake

Cake Recipes

Crazy Cake

How To Serve Your Banana Chocolate Eclair Dessert

The banana eclair cake goes well with a few simple additions to round out the dessert. Stabilized whipped cream is a great topping option, as it holds its shape longer than regular whipped cream. For something richer, chocolate whipped cream adds a nice contrast to the banana and chocolate flavors in the cake.

For a drink pairing, a coffee banana smoothie works well. The banana ties in with the cake, and the coffee adds a slight bitterness to balance the sweetness.

How To Store Leftovers

Here’s how to store your eclair pudding recipe to keep it fresh:

MAKE AHEAD: You can make this no bake eclair cake up to a day ahead of your event. For best results, prepare the cake, then store it covered in the refrigerator overnight. The graham crackers will soften nicely and the flavors will have time to develop and become extra delicious.

IN THE FRIDGE: To store your Banana Eclair Cake in the fridge, cover the baking dish tightly with plastic wrap or aluminum foil. It will stay fresh for up to 4 days. Make sure to keep it chilled until you’re ready to serve, as this helps maintain its creamy consistency and flavor.

IN THE FREEZER: For longer storage, you can freeze the cake. Wrap the entire dish securely with a few layers of plastic wrap and then with aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place the cake in the refrigerator overnight. Don’t garnish with bananas before freezing, as they can become mushy.

Why This Banana Eclair Cake Is The Best

The banana eclair cake is a standout dessert for so many reasons, and it’s not just about the delicious layers.

Easy, No-Bake Recipe: With no baking required, it’s a perfect dessert that anybody can make. The simple steps make it perfect for even little helpers to join in the kitchen fun.

Quick Preparation: Prepping only takes 15 minutes, so you can whip it up even on a busy day.

Customizable Ingredients: You can easily change up the pudding flavors, crackers, or fruit to add your own personal touch!

This Banana Eclair Cake checks all the boxes for a go-to dessert that’s easy, delicious, and sure to impress.

The banana eclair cake is a simple, no-bake dessert that brings together creamy pudding, fresh bananas, and rich chocolate frosting. Perfect for any occasion, it’s a delicious treat that’s sure to please everyone.

​More Recipes You’ll Love

• Peanut Butter Icebox Cake
• Boston Cream Pie
• Banana Split Cake
• White Chocolate Lasagna
• Lemon Cream Cheese Pie

Get Recipes on Pinterest

Follow Us

Banana Eclair Cake

No ratings yet

Banana Eclair Cake is a no-bake, layered dessert made of graham crackers, creamy banana pudding, and rich chocolate frosting. Easy to make and perfect for any occasion, this cake is a crowd-pleaser that’s sure to impress!

Prep Time 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 15 slices

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 9 to 10 medium-sized ripe bananas, peeled and sliced about ⅛ inch thick (reserve 15 slices of banana for garnish)
• 14.4 ounces honey graham crackers, 408g (We used Great Value brand)
• 6.8 ounces instant banana cream flavored pudding mix, two 3.4-ounce or two 96g (We used Jell-O brand)
• 2 ¾ cup cold whole milk
• 8 ounces thawed whipped topping, 226g (We used Great Value brand)
• 16 ounces canned chocolate frosting, 453g (We used Duncan Hines brand)

Instructions

 

• Add the cold milk to a medium-sized (2-3 quarts) mixing bowl. Sprinkle both packages of the instant pudding mix over the milk. Use either a handheld whisk or a handheld electric mixer on low speed to blend the milk and pudding until thickened, about 2 ½ -3 minutes.
• Use a silicone spatula to gently fold the thawed whipped topping into the pudding. (Folding the whipped topping into the pudding should help keep the filling from becoming too dense)
• Line the bottom of a 9×13 baking dish (I used a glass baking dish) with a single layer of graham crackers.
• Lay a single layer of sliced bananas on top of the layer of graham crackers.
• Spoon ½ of the pudding mixture on top of the layer of bananas. Use a silicone spatula or an offset spatula to smooth the pudding over the bananas.
• Repeat the layers of graham crackers, sliced bananas, and the remaining ½ of pudding.
• Layer the final sleeve of graham crackers on top of the top layer of pudding.
• Finally, remove the lid and metallic tamper-resistant covering from the frosting. It is very important that you remove all of the metal before microwaving the frosting. Heat the frosting at full power for 30-45 seconds until pourable. Carefully stir the frosting, then evenly pour it over the top layer of graham crackers, smoothing the frosting as you go. Cover the baking dish and chill in the refrigerator for 4 hours.
• Just before you are ready to serve, carefully use a sharp kitchen knife to cut 3 slices x 5 slices. Garnish each slice with a reserved sliced banana. Store any leftovers covered in the refrigerator for up to 4 days. You can freeze the banana eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The bananas will be affected by the freezing and thawing process.

Notes

• Using ripe bananas will enhance the sweetness of the cake. Try to make sure there will be bananas in every bite of cake! 
• It’s very important that you remove all of the metallic covering from the frosting can. If you can’t get it all off, scoop the frosting into a microwaveable bowl instead.
• Don’t skip the refrigeration time, as it allows the layers to set and the graham crackers to soften, melding all the flavors together beautifully.

Nutrition

Calories: 406kcal | Carbohydrates: 74g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 456mg | Potassium: 445mg | Fiber: 3g | Sugar: 48g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us