This is the best Banana Eclair Cake recipe ever! It’s filled with layers of creamy pudding and fresh fruit sandwiched between sheets of graham crackers, then covered with chocolate fudge frosting for a delicious no bake dessert.

a slice of Banana Eclair Cake on a white plate topped with a layer of chocolate frosting and a banana slice.

Banana Pudding Eclair Cake

Our easy Banana Eclair Cake is a delightful layered dessert recipe that combines the sweet taste of a banana cream pie with the layering of a dessert lasagna (just like my Banana Pudding, Banana Split Ice Cream Sandwich Cake, and Banana Delight dessert recipes).

What makes this recipe so unique is that it mimics the flavors of the classic banana cream pie, but when it’s prepared like an icebox cake, it’s large enough to feed fifteen!

Banana Eclair Cake Ingredients

Bananas: Ripe bananas provide natural sweetness and a soft, luscious texture to the dessert. Don’t use overripe bananas for this cake because they’ll be too soft and brown too quickly.
Graham crackers: Honey graham crackers, chocolate graham crackers, or even vanilla wafers can be used in this recipe. When placed in the fridge to chill, the cookies absorb the creamy pudding and soften into something cake-like and luscious.
Instant banana cream pudding mix: While I love the flavor of banana cream pudding in this recipe, feel free to make your cake with vanilla pudding, chocolate pudding, or regular banana pudding instead. Make sure to use instant pudding, not the cook-and-serve kind.
Milk: Whole milk works best for the thick, creamy layers. Skim or 2% milk can be used for this recipe, but it will change the thinness and consistency of the pudding layers, resulting in a thinner cake.
Whipped topping: Use your favorite frozen whipped topping, Cool Whip, or make your own Homemade Whipped Cream. It will be folded into the pudding mixture to make a light and fluffy filling.
Chocolate frosting: I used a can of Duncan Hines frosting to top my cake, but feel free to use your favorite brand or make your own chocolate ganache. You can use dark chocolate, milk chocolate, or even chocolate fudge canned frosting.

See the recipe card for full information on ingredients and quantities.

bitten Banana Eclair Cake topped with chocolate frosting and banana slice.

How to Make Banana Eclair Cake

Prepare The Pudding: Sprinkle both packages of pudding mix over the milk. Blend until thickened, then fold the thawed whipped topping into the mixture.
Assemble: Layer graham crackers along the bottom of the pan, top with a single layer of sliced bananas, and spread the pudding mixture over the bananas. Cover with a second layer of graham crackers, banana slices, and remaining pudding mixture. Finish with a third layer of graham crackers.
Cover The Cake: Microwave the frosting for 30-45 seconds, until pourable. Stir and spread over the top layer of graham crackers.
Chill: Cover the baking dish and chill in the refrigerator for 4 hours.
Slice and Serve: Slice, garnish with banana, and serve. Enjoy!

Line the bottom of a baking dish with a single layer of the graham crackers. Top with a single layer of sliced bananas. Spread the pudding mixture over the bananas. Pour the frosting over the top layer of graham crackers.

Serving Suggestions

This eclair cake is a rich and decadent dessert that makes the ultimate summer slice! Why heat up your house when it’s already hot outside? Perfect for backyard barbecues, potlucks, and parties; easily made in a baking pan so it’s portable.

Eclair cakes can be customized to fit your festivities. Top it with a dollop of whipped cream, chocolate chips, colorful sprinkles, or a drizzle of caramel sauce.

Banana Eclair Cake inside casserole dish.

Tips & Variations

Prepare The Pan: I like to spray both the bottom and sides of my 9×13 inch baking dish with non-stick cooking spray to prevent sticking. Make sure to use a dish that is 3 inches deep because it creates space for the graham crackers to be snug up against all of the edges.
Don’t Discard: A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken.
Make With Mix-Ins: Feel free to mix in your favorite kinds of candy or cookies into the pudding mixture! I love mini chocolate chips, chopped peanut butter cups, and Reese’s pieces.
Set Before Serving: This cake needs to sit for at least 4 hours so the pudding mixture can set and the graham crackers can absorb it and become soft. You can even let your banana eclair cake set in the refrigerator overnight. The longer the cake is in the refrigerator the softer the graham crackers will be.
Prevent Brown Bananas: Remember that once bananas have been peeled and sliced the color and texture will be affected. You can toss the bananas in a little lemon juice to prevent them from browning too quickly. Ensure you also cover the banana layers completely with pudding to seal the air.
Metal and Microwave Don’t Mix: Make sure you remove both the lid and metallic tamper resistant covering from the frosting. It is very important you remove all of the metal before microwaving the frosting.

Proper Storage

To Store: Cover the banana éclair cake tightly and store in the refrigerator for up to 4 days.
To Freeze: 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.
Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.

a slice of Banana Eclair Cake on a white plate.

Other Easy Eclair Cakes

If you tried this Banana Eclair Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

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Banana Eclair Cake

Author — Jennifer Fishkind

Serves —

A no bake Banana Eclair Cake is the best summer dessert. Filled with banana cream pie flavor and easier to make than the cream puff pastry.

Print Rate Pin Save

Prep Time 15

Chill Time 4

Total Time 4 15

Ingredients

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

Jenn’s Notes

Storage:

To Store: Cover the banana éclair cake tightly and store in the refrigerator for up to 4 days.
To Freeze: 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.
Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.

Tips: