Go Back

Banana Split Eclair Cake

Banana split eclair cake layers graham crackers with banana pudding cream and sliced bananas, then chills until the crackers soften into a cake-like texture. A quick cocoa glaze is poured on top for that classic eclair cake finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling 8 hours
Total Time 8 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham crackers layer
  • 1 box graham crackers about 3 sleeves
  • 0.3333 whipped topping reserve as needed for filling
Banana pudding cream
  • 2 box instant banana pudding mix 3.4 oz each
  • 3 cup whole milk
  • 8 oz whipped topping fold into thickened pudding
  • 3 count ripe bananas sliced
Chocolate glaze
  • 2 tbsp unsalted butter
  • 2 tbsp unsweetened cocoa powder
  • 1.5 cup powdered sugar
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 9x13 pan

Method
 

Make the banana pudding cream
  1. Whisk the instant banana pudding mix with the whole milk for 2 minutes until it thickens, then stop and scrape the bowl. The mixture should look visibly thicker, like spoonable pudding.
  2. Fold in the whipped topping until no streaks remain. Mix just until smooth and uniform.
Assemble the layered eclair cake
  1. Line a 9x13 pan with a single layer of graham crackers. Arrange them tightly so the bottom is fully covered.
  2. Spread 1/3 of the pudding over the graham crackers. Spread to the edges for even layers.
  3. Add sliced ripe bananas over the pudding layer. Cover the pudding in a single, even layer.
  4. Add another graham cracker layer directly over the bananas and pudding. Place crackers in a tight, even row.
  5. Spread another portion of pudding over the second cracker layer and add sliced bananas again. Keep the fruit distribution consistent for clean slices.
  6. Add a final graham cracker layer and spread the remaining pudding over the top crackers. Cover the surface fully so the top is creamy.
Make and add the chocolate glaze
  1. Whisk the unsalted butter, unsweetened cocoa powder, powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable and glossy.
  2. Pour the chocolate glaze over the top and spread lightly only if needed. Let it flow to the edges for a full coverage layer.
Chill to soften the crackers
  1. Refrigerate the banana split eclair cake for 8 hours or overnight until the graham crackers are completely soft. The filling should be set when sliced, with neat layers visible.

Notes

Pro tip: For the most cake-like texture, use fully ripe bananas and press the cracker layers down gently as you assemble so pudding makes full contact. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the crackers can lose texture after thawing. For a lighter option, swap the whole milk for low-fat milk and use light whipped topping if desired (texture may be slightly softer).