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Banana Split Eclair Cake

Banana split eclair cake is a no-bake layered dessert with graham crackers soaked until soft and creamy banana pudding filling between strata of sliced bananas. Finished with a thick chocolate glaze, it’s an easy eclair recipe that sets perfectly after chilling.
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Prep Time 25 minutes
chilling 8 hours
Total Time 8 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana pudding layers
  • 1 box graham crackers About 3 sleeves.
  • 2 box (3.4 oz) instant banana pudding mix
  • 3 cup whole milk
  • 8 oz whipped topping
  • 3 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 sheet pan

Method
 

Make the banana pudding cream
  1. Whisk the instant banana pudding mix with the whole milk for 2 minutes until thickened, with a smooth, pudding-like consistency.
  2. Fold the whipped topping into the thickened pudding until evenly combined and fluffy-looking.
Layer the graham crackers and bananas
  1. Line a 9x13 pan with a single layer of graham crackers, creating an even base layer that covers the bottom.
  2. Spread 1/3 of the banana pudding over the graham crackers in a smooth layer.
  3. Add sliced ripe bananas over the pudding layer in an even distribution.
  4. Add another graham cracker layer directly on top, then spread more pudding and add bananas again.
  5. Repeat the layering with a final graham cracker layer, then spread the remaining pudding over the top crackers.
Glaze and chill
  1. Whisk the unsalted butter, unsweetened cocoa powder, powdered sugar, milk, and vanilla extract until smooth and glossy, then pour over the top to coat.
  2. Refrigerate for 8 hours or overnight until the crackers are completely soft and the banana cream sets when sliced.

Notes

For clean slices, chill until fully set (8 hours is best) and use a sharp knife warmed under hot water before cutting. Store covered in the refrigerator up to 4 days; freezing is not recommended because graham crackers soften too much and the texture can change. For a lighter option, use light whipped topping and reduced-fat milk in the pudding while keeping the chilling time the same.