Banana Cream Cake
Banana Cream Cake is soft, fluffy, and incredibly easy to make. Featuring a banana cream batter and sweet topping, this simple dessert will become a favorite all year long!
Banana Cream Cake
Bananas are one of my favorite fruits that pairs well with so many foods.
From these banana pancakes, to those peanut butter banana baked oatmeal cups and this banana upside down cake, I love it all.
And this banana cream cake recipe is what dreams are made of. A light, fluffy and ultra-moist cake, filled with sweet banana pudding and a whipped topping. What could be better?
Similar to a banana pudding poke cake, the banana cream filling is made with banana pudding and poured onto the cake once cooled.
And the banana pudding cake frosting is whipped topping, garnished with a touch of chocolate. Easy to make, this homemade banana cream poke cake is perfect for banana lovers.
I won’t tell if you sneak a piece (or three) for breakfast. It would go well with that morning cup of coffee or tea!
Ingredients in Banana Cream Cake
This recipe is essentially an elevated take on a banana poke cake with pudding. It’s 95% homemade, with the two exceptions being the instant vanilla pudding mix and Cool Whip topping.
Here’s what you’ll need to make a banana cream cake (mostly) from scratch:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Instant banana pudding mix
- Frozen whipped topping (such as Cool Whip)
Can I Use Cook and Serve Banana Pudding?
No, you must make this banana poke cake with instant pudding. Cook and serve pudding takes longer to prepare and must be allowed to cool completely prior to spreading it over the cake.
How Many Bananas Do I Need?
This recipe calls for 5 cups of mashed bananas, which is equal to about five medium bananas.
How to Make Banana Cream Cake
Although this banana pudding poke cake feature a homemade cake base, it’s incredibly quick and easy to prepare. Here’s an overview of how the cake is made:
- In a large bowl, beat together the butter and sugar until fluffy. Then, add the eggs, mashed banana, and vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet mixture, alternating with buttermilk. Beat until just combined after each addition, ending with flour mixture.
- Pour batter into a greased 9×13-inch baking pan.
- Bake until a toothpick inserted into center of cake comes out clean.
- Let cool for 10 minutes, then poke ½-inch deep holes into the cake at 1-inch intervals.
- Whisk together the instant pudding, then pour over top of the cake.
- Cover and refrigerate for at least 4 hours, or up to three days.
- Spread whipped topping over top of cake and garnish with grated chocolate, if desired. Cut into squares and serve.
Do You Need to Refrigerate Banana Cream Cake?
Because of the banana pudding and whipped topping, this cake does need to be refrigerated. I like to use this cake pan because it comes with a lid for easy covering.
How Long Will This Last?
This simple banana cream poke cake will last in an airtight container in the refrigerator for up to three days.
Can You Freeze This Cake?
Absolutely! You can store this cake in a freezer-safe container up to three months.
How to Ripen Bananas Quickly for Cakes
To get your bananas to ripen quickly, there are several methods you can try!
- With the peel on, poke holes all over the banana(s) with a fork and then microwave in 45 second increments until soft.
- You can also put unpeeled bananas onto a baking sheet (line with parchment paper incase the bananas start to ooze) and bake for 10-20 minutes at 350°F or until black.
- Another method is to put bananas into a brown paper bag and loosely fold the top. Within a day or two, it should start to ripen quickly, as ethylene will build and speed the ripening process.
Tips for Making the Best Banana Cream Cake
- I like to make sure that my butter and eggs are at room temperature so that this cake is soft and moist.
- When mixing the butter and sugar, beat until light and fluffy.
- Be sure to not overmix once the flour is added. We want a fluffy texture, and overmixing will cause it to become dense.
- Buttermilk is key to making this cake extra moist. Don’t swap it out!
- When pouring the pudding over the cake, spread evenly with a spatula to ensure the pudding is pushed into every hole (so that you get a creamy texture in every bite).
Looking for More Easy Cake Recipes? I’ve Got You Covered!
- Banana Coffee Cake
- Oreo Pudding Poke Cake
- Blueberry Yogurt Cake
- Chocolate Chip Pound Cake
- Chocolate Lava Mug Cake
Banana Cream Cake
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 eggs
- 2 cups mashed ripe bananas, (about 5 medium bananas)
- 2 teaspoons vanilla bean paste, or vanilla extract
- 2¼ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons buttermilk
- 1 (3.4 ounce) box instant banana pudding mix
- 2 cups whole or 2% milk
- 1 (12 ounce) container frozen whipped topping, such as CoolWhip, thawed
- Finely grated chocolate or chocolate curls for garnish, if desired
- Preheat oven to 350°F. Lightly grease a 9x13 baking pan with cooking spray. Set aside.
- In a large bowl, beat butter and sugar with a hand mixer at medium speed until fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add mashed banana and vanilla, beating until combined.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to wet mixture, alternating with buttermilk. Beat until just combined after each addition, ending with flour mixture. Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool for 10 minutes. Using the end of a wooden spoon, poke ½-inch deep holes in cake at 1-inch intervals. Set aside.
- In a medium bowl, combine pudding mix and milk. Whisk for 2 minutes, or until smooth and lightly thickened. Pour over top of cake, ensuring that pudding fills each hole. Spread evenly over top, if needed.
- Cover and refrigerate for at least 4 hours, or up to three days. Spread whipped topping over top of cake and garnish with grated chocolate, if desired. Cut into squares and serve.
- Cake will keep refrigerated for up to three days.
- See my tips and tricks for making this Banana Cream Cake above the recipe box.
- Recipe from 13x9 Cakes magazine - 2019
This looks so great! I’m totally pinning this one to try sometime soon :-). Thanks for sharing!
Hope you enjoy, Jamie!