Banana Pudding Cake!

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a serving of Banana Pudding Cake with ice cream on a white plate with bananas and a casserole dish in the background

Overripe bananas usually become banana bread…  Don’t get me wrong, banana bread is wonderful, but sometimes I just want something different!!

This Banana Pudding Cake creates a soft fluffy cake with a delicious sauce!  This cake doesn’t actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath… and this one is no exception.  We love this one served warm and topped with ice cream (and sometimes we sneak a little caramel sauce on top too!)

This pudding cake can be made in either a 1.5 or 2 qt casserole dish.


More dessert recipes here 

Items You’ll Need for This Recipe

* casserole dish * bananas * brown sugar *

a serving of Banana Pudding Cake with ice cream on a white plate with bananas and a casserole dish in the background
4.8 from 24 votes
Review Recipe

Banana Pudding Cake!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
This Banana Pudding Cake creates a soft fluffy cake with a delicious sauce! This cake doesn’t actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath… and this one is no exception.


  • 3 eggs separated
  • cup butter softened
  • cup sugar
  • 3 tablespoons sugar
  • 3 ripe bananas
  • 1 teaspoon vanilla
  • ¾ cup flour
  • 1 ½ teaspoons baking powder
  • 1 tablespoon lemon juice
  • cup brown sugar
  • 1 cup hot water

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  • Preheat oven to 375°F.
  • In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
  • In a bowl combine ⅓ cup sugar, butter, egg yolks, 2 mashed bananas, vanilla, and lemon juice until well combined. Mix in flour and baking powder.
  • Gently fold in beaten egg whites. Spread into a casserole dish.
  • Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
  • Bake 25-30 minutes or until set.
  • Serve warm with ice cream.

Nutrition Information

Calories: 260, Carbohydrates: 41g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 81mg, Sodium: 96mg, Potassium: 281mg, Fiber: 1g, Sugar: 27g, Vitamin A: 355IU, Vitamin C: 4.5mg, Calcium: 56mg, Iron: 1.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

More Recipes You’ll Love

Chocolate Pudding Cake * Gooey Red Velvet Pudding Cake * The BEST Banana Cake *

About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Thank you for this recipe! It was a huge hit at our housewarming party. We served it warm with vanilla ice cream as suggested and our guests devoured it!
    This cake was so moist and tasty!5 stars

  2. This was not good! just soggy (it was cooked through) and didn’t taste overly of banana – shame as it looked promising1 star

    1. This is a pudding cake so the texture is intended to be soft and moist (with a saucy layer underneath). I’m sorry you didn’t enjoy the flavor.

  3. So happy tried this recipe! I rediscovered that we own casserole dishes! Too thanks for 2 banana suggestion. I am out of lemon juice and vanilla extract so added a tbsp of maple syrup and a tsp of cinnamon. Easy recipe to follow and turns out great! Hubby loves it! Thanks!!5 stars

  4. Hi. If I only have 2 bananas, can I still do the sauce with the water and brown sugar. Also, can I replace the white sugar in the cake for brown sugar? Thanks.

    1. I’d suggest leaving the banana in step 5 out if you only have 2 bananas. I’ve only made the recipe as written. Using brown sugar should work, but may change the texture and flavor of the cake. Let us know if you try it!

  5. I see you say to serve warm…I want to make for dessert tonight and was wondering if I could actually Make the cake this afternoon and bake at supper time. Thank you

    1. If making ahead, I would recommend baking the cake fully then popping it back in the oven just to reheat when ready to serve Sue. Enjoy!

  6. I added a little more brown sugar on the top with a little more mashed banana for the topping. Also I little more lemon juice. Beautiful. I think I’ll try using mashed Strawberries and half bannanas next time. Mmmmmmmmmm4 stars

    1. I haven’t tried this with self rising flour so I can’t say for sure. Please let us know how it works out if you do try it.

    2. I used self-rising and didn’t add baking powder! And might I add I only hand mixed with a whisk and mashed bananas with a potato masher and didn’t blend anything, and it turned out wonderfully! My 3 year old helped me make the whole thing! And she loved it too!

      1. I am so glad that this recipe was a hit with your family Dana! I love that your little one helped make this cake!