Introduction:
This Quick and Easy No-Bake Banana Cream Cake is a delightful dessert that’s perfect for those times when you want a sweet treat without turning on the oven.
With layers of smooth banana pudding, whipped cream, and fresh bananas, all nestled between layers of graham crackers, this cake is as simple as it is delicious.
It’s a crowd-pleaser for potlucks, family gatherings, or just a cozy dessert at home. The best part? No baking required!
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
½ cup melted butter
2 tbsp sugar
For the filling:
2 cups heavy whipping cream
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups milk
4-5 ripe bananas (sliced)
½ cup powdered sugar
1 tsp vanilla extract
For topping:
1 cup whipped cream (store-bought or homemade)
1-2 extra bananas (for garnishing)
Crushed graham crackers or chocolate shavings (optional)
Instructions:
Prepare the crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×9-inch (or similar-sized) baking dish to form the crust. Refrigerate while you prepare the filling.
Make the filling:
In a separate bowl, whisk together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. In another bowl, whisk the instant vanilla pudding mix and milk until thickened, about 2 minutes. Gently fold the whipped cream into the pudding mixture until smooth and well combined.
Assemble the cake:
Layer sliced bananas on top of the graham cracker crust. Spread half of the pudding mixture over the bananas. Add another layer of sliced bananas and top with the remaining pudding mixture.
Top and chill:
Spread whipped cream over the top of the cake. Garnish with additional banana slices, crushed graham crackers, or chocolate shavings for extra flair. Cover and refrigerate for at least 4 hours, or overnight for best results.
Description
This No-Bake Banana Cream Cake is the epitome of comfort food. It’s a luscious combination of creamy vanilla pudding, fresh bananas, and a crunchy graham cracker crust that requires no oven time. Each bite offers a burst of flavor and texture, making it the perfect dessert for any occasion. The whipped cream topping adds an extra layer of lightness, ensuring this cake is indulgent without being too heavy.
Tips
Bananas: For the best flavor and texture, use ripe bananas. If you plan to serve the cake after a few hours, consider placing a layer of plastic wrap directly on the surface of the pudding to prevent the bananas from browning.
Crust alternatives: If you’re not a fan of graham crackers, you can substitute with vanilla wafers or crushed shortbread cookies for a different flavor.
Make it ahead: This cake is perfect for prepping ahead of time. It needs at least 4 hours to chill, but overnight is best to allow all the flavors to meld together.
Whipped cream: Homemade whipped cream (using heavy cream, sugar, and vanilla) makes this dessert extra special, but store-bought whipped cream is a convenient option.
Variations
Chocolate Banana Cream Cake: Add a layer of chocolate pudding or drizzle melted chocolate on top of the whipped cream for a chocolatey twist.
Nutty Banana Cream Cake: For added texture, sprinkle chopped nuts (such as walnuts or pecans) between the layers.
Peanut Butter Banana Cake: Mix in some peanut butter into the pudding mixture for a creamy peanut butter banana variation.
Corrections
Ensure that you fold the whipped cream gently into the pudding mixture to avoid deflating it. This will keep your filling light and airy.
If you find that the crust isn’t setting well, try pressing it more firmly or adding a tablespoon of additional melted butter to help it stick together better.
Enjoy!
After chilling for several hours, slice and serve this decadent no-bake banana cream cake. Enjoy the creamy, fruity goodness in every bite, and feel free to add your favorite toppings. It’s a simple yet satisfying dessert that’s sure to be a hit!
Let me know if you’d like more variations or tips!