Banana Eclair Cake

Banana Eclair Cake

yield: SERVES 12-15


Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!



  • 1 box (14.4oz) cinnamon graham crackers (whole)
  • 2 boxes (3.4oz each) instant french vanilla pudding **
  • 2 1/2 cup milk
  • 12 oz Cool Whip (thawed)
  • 6 fresh bananas, sliced thin


  • 3 cup powdered sugar
  • 1/4 cup milk
  • 2 tsp cinnamon


  1. In a medium bowl, combine the instant pudding with the milk. Whisk together for several minutes until smooth. Allow to thicken, about 5 minutes. Fold in the Cool Whip and set aside.
  2. In the bottom of a 13×9 baking dish, place a single layer of cinnamon crackers (cinnamon side UP). You may have to break some of the crackers to fit, don’t worry if they overlap.
  3. Pour half of the pudding mixture over the crackers. Top with half of the sliced bananas.
  4. Place the next layer of crackers over the bananas, cinnamon side DOWN. Top with the remaining pudding mixture and remaining bananas.
  5. Place the final layer of crackers over the bananas, cinnamon side DOWN.
  6. In a small bowl, whisk together the glaze ingredients until smooth. Pour slowly over the top layer of crackers. Refrigerate cake for at least 4 hours, or overnight. Slice and serve. Store remaining cake in refrigerator for up to 3 days. ENJOY.
**If you can’t find the instant french vanilla pudding mix, just use the instant vanilla instead.

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