Banana Split Eclair Cake
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This Banana Split Eclair Cake has luscious layers of graham crackers and fluffy vanilla pudding, topped with a silky chocolate ganache with the addition of strawberries and bananas!
We love that banana split trio of chocolate, strawberry and bananas and this dessert tastes just like an eclair without all the work! We also included this recipe in our 30 Mother’s Day Desserts for Mom!
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“I do d’eclair! This cake is divine! (Which affirms the truth of a statement that was uttered by Gone With the Wind’s
It’s so rich and heavenly! Comfort food for sure, easy to make and it’s no-bake!
Banana splits are definitely for summer-time fun, so I incorporated banana pudding, whipped cream and sliced strawberries as the filling between the graham crackers. Chocolate frosting or ganache is added to the top to give it the final element to make it officially banana split inspired!
Of course, you could take it up another level by adding a scoop of whipped cream, some salted nuts with a cherry on top, right? Either way, it’s amazing!
Ingredients You Need
Banana Split Eclair Cake Recipe
- 1 box graham crackers 1-pound
- 2 boxes instant banana or vanilla pudding 3 1/4-ounce
- 3 ½ cups milk
- 1 container frozen whipped topping 8-ounce, thawed
- 2 cups strawberries sliced (or combo of strawberries and bananas)
- 1 tub chocolate frosting
Instructions How to Make Banana Split Eclair Cake
Butter the bottom of a 13×9 pan.
- Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes.
- Fold in whipped topping and strawberries.
- Line bottom of pan with whole graham crackers.
- Pour half the strawberry/pudding mixture over graham crackers,
- Repeat with another layer of whole graham crackers on top of pudding layer.
- Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers.
- Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable.
- Pour over cake and spread out evenly.
- Refrigerate for 24 hours.
Banana Split Eclair Cake Options:
- If you want to substitute the banana pudding. You can substitute with vanilla, but to keep the banana split theme, just do a combo of sliced strawberries and bananas.
- I also recommend don’t cut super big chunks of strawberries/bananas because of the layering of the graham crackers.
- If you do use bananas, they should be ripe, but not overripe, remember they will brown within a day or two. But with a dessert like this, it’s most likely it isn’t going to last long! Seriously!
So, let’s whip it up and put it in the fridge for 24 hours and then pig out. You might also like this Elegant Chocolate Eclair Cake – It’s Luscious, or this Strawberry Ice Box Cake for summer foodie fun!
Banana Split Eclair Cake is definitely a special occasion cake, so enjoy! Scarlett O’Hara would be proud!
Other Banana desserts you love!
- Layered Caramel & Banana Cream Pie Parfaits
- Starbuck’s Banana Bread – Sugar-Free Option
- Easy Double Chocolate Banana Bread
- Easy No-Bake Banana Cream Pie
- Ultimate Banana Cake with Fluffy Nutella & Toffee Frosting
- Perfect Banana Milk Chocolate Chip Cookies
- ‘Winning’ Banana Bars {Browned Butter & Caramel Frosting}
Banana Split Eclair Cake
Ingredients
- 1 box graham crackers 1-pound
- 2 boxes instant banana or vanilla pudding 3 1/4-ounce
- 3 ½ cups milk
- 1 container frozen whipped topping 8-ounce, thawed
- 2 cups strawberries sliced (or combo of strawberries and bananas)
- 1 tub chocolate frosting
Instructions
- Butter the bottom of a 13x9 pan.
- Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes.
- Fold in whipped topping and strawberries.
- Line bottom of pan with whole graham crackers.
- Pour half the strawberry/pudding mixture over graham crackers,
- Repeat with another layer of whole graham crackers on top of pudding layer.
- Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers.
- Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable.
- Pour over cake and spread out evenly.
- Refrigerate for 24 hours.
