This No-Bake Banana Cream Cake is a deliciously simple dessert that comes together in no time! With layers of creamy banana pudding, fresh bananas, and a buttery graham cracker crust, it’s the perfect treat for when you want something indulgent but don’t want to turn on the oven. Here’s how to make this refreshing, easy cake that everyone will love!
Ingredients:
For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Banana Cream Filling:
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 large ripe bananas, sliced
1 cup whipped topping (Cool Whip or homemade whipped cream)
Instruction
Step 1: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and the crumbs are evenly coated.
Press the graham cracker mixture into the bottom of a 9×9-inch square baking dish or any similar-sized dish, creating an even layer for the crust. Use the back of a spoon to pack it down tightly. Refrigerate the crust while you prepare the filling.
Step 2: Prepare the Banana Cream Filling
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2-3 minutes.
In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If you’re using store-bought whipped topping (like Cool Whip), skip this step.
Gently fold the whipped cream or Cool Whip into the pudding mixture until smooth and well combined.
Step 3: Assemble the Cake
Once the graham cracker crust has chilled, start layering the banana cream cake:
Place a layer of sliced bananas over the graham cracker crust.
Spread half of the pudding mixture evenly over the bananas.
Add another layer of sliced bananas on top of the pudding.
Spread the remaining pudding mixture on top of the bananas, smoothing it out with a spatula.
Step 4: Chill and Serve
Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to set and the cake to firm up. Before serving, you can top the cake with extra whipped topping and additional banana slices, or even a sprinkle of crushed graham crackers for extra texture.
Tips for Perfect No-Bake Banana Cream Cake:
Banana Tips: To prevent the bananas from turning brown, you can toss them in a small amount of lemon juice before layering them in the cake.
Customize the Crust: If you prefer a different crust, you can use crushed Nilla wafers or even chocolate cookies for a fun twist.
Make it Ahead: This cake is perfect for making ahead of time. It actually tastes better after sitting in the fridge for a while as the flavors meld together.
Use Fresh Bananas: For the best flavor, use ripe but not overly ripe bananas. They should be firm enough to hold their shape when sliced.
Why You’ll Love This No-Bake Banana Cream Cake:
This No-Bake Banana Cream Cake is the ultimate easy dessert—rich, creamy, and full of fresh banana flavor without needing to turn on the oven. The graham cracker crust is buttery and crunchy, while the pudding filling is smooth and indulgent. Whether it’s a quick weeknight dessert or a special treat for a gathering, this cake is sure to impress everyone with its delightful layers of flavor.
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Enjoy every bite!