Banana Cream Pie Sheet Cake
Mouthwatering banana cream pie sheet cake is perfect for any gathering! With a delicious crust, soft banana cake, banana pudding, and dollops of whipped cream and fresh bananas, this cake is everything to impress a crowd, and become your new obsession this summer.
Make it a sheet cake, stacked cake, or cupcakes!
Making this cake into a sheet cake has been something I’ve always wanted to do. I have a mouthwatering Banana Cream Pie Cake in my Cake Confidence (Second Edition) cookbook that I know so many of you have loved over the years. This time, we’re spreading the cake out onto a sheet cake, ditching the stacked layers, and keeping things as easy as possible (sounds perfect for summertime, no?). If you’d like to still make this into a stacked cake, just change the baking time down to 25-28 minutes, or for cupcakes make the baking time 12-15 minutes instead.
How to make a banana cream pie sheet cake
First, you’re going to make the crust – which is only 2 ingredients! You can use shortbread cookies, vanilla oreos, or Nilla Wafers like I did. All will be just as delicious. Next, you’ll need melted butter. Pulse them together in a food processor, and you’re all set to press the crust into a baking pan. Next add in the batter – directions are below.
Which baking pan to use?
When I say “sheet cake” I mean a 9×13 baking pan. Don’t use a cookie sheet or jelly roll pan for this recipe. Here’s a link to the pan I used.
How to make a banana cake with fresh bananas?
Use the ripe ones! Not the totally black ones with mold on it – ewww. Those are too ripe! Use the spotted bananas and you’ll get the best flavor. Just mash them up and measure the mash out with the recipe. Here’s what else you’ll need:
- Buttermilk
- Sour Cream
- Egg Whites
- Vanilla
- Vegetable Oil
- Mashed Bananas
- White Box Cake Mix (aren’t pre-measured dry ingredients handy?)
Follow the recipe below, and then spread the cake batter into the prepared baking pan with the crust. After baking, make sure to let the cake cool completely before you add on the other fun stuff.
Banana Pudding
Yep. I used a boxed pudding mix. I’ve tried so many times to make a yummy banana pudding from scratch, but let me tell you, the work doesn’t ever justify the taste when it comes to this one. People prefer the taste of the boxed pudding mix – I’ll die on that hill, haha. And the homemade stuff tends to look a little grey after an hour or two, which isn’t super appetizing. Just save yourself some time and get the pudding mix. Done and done!
The best homemade whipped cream
This is SUPER easy to make and keeps it’s shape beautifully! You only need three ingredients:
- Whipping cream
- Powdered sugar
- Vanilla
Follow the directions below to get the best whipped cream. If you don’t want to use the large star french piping tip to make these dollops you see in the photos, you don’t have to do it! Just slather on the whipped cream all over the banana pudding layer and you’re all set. YUM!
Here’s a video of the process:
I can’t wait for you to try this one! Remember, the fresh banana slices don’t stay pretty for too long, so you can either wait to top your cake at the last minute before serving, OR you can use dried banana chips, OR you can just leave them out altogether. It’s up to you!
Make sure to tag me when you make this one so I can join in on all the fun! Happy Baking!
xo, Mandy
Get the Recipe: Banana Cream Pie Sheet Cake
Ingredients
Banana Pie with Nila Wafer Crust
- 3 cups Nila Wafers Cookie (or similar shortbread-type cookie) powder , 3 cups AFTER, so about 2 11oz boxes worth of Nila Wafers pulsed in a food processor to a fine powder, then 3 cups measured out of it.
- 1/2 cup unsalted butter, melted
Banana Pie Cake Batter
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 4 egg whites , room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 2/3 cup smashed ripe bananas
- 1 15.25oz White Cake Mix, I prefer the taste and texture of Duncan Hines Cake Mixes
Banana Pudding
- 1 5.1oz Box Banana Cream Jell-o Instant Pudding Mix
- 3 cups cold milk
Whipped Cream
- 3 cups whipped cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
Garnishes
- 1 cup nilla wafers, nilla wafer crumbles
- 1-2 sliced bananan
Equipment
- 9×13 Baking Pan
- Large Star/French Tip for Piping Whipped Cream
Instructions
Banana Cake with Crust
- Preheat the oven to 325 degrees and prep a 9×13 sheet pan/dish with baking spray and set aside.
- Put the cookies in a food processor and pulse into a fine powder. Add in the melted butter and pulse again until a thick crust forms. Press evenly into the prepared pan and flatted with the bottom of a cup or measuring cup. Set aside – no pre-bake required.
- To make the banana cake batter, combine all the ingredients in a bowl except for the cake mix, and whisk together. Sift in the cake mix, and gently stir to combine. Spread over the prepared crust and bake for 32-35 minutes. Let cool completely.
Banana Pudding
- While the cake is baking, make the pudding by following the instructions on the pudding box (stir the pudding mix and milk together for 3 minutes and let setup). Place in the fridge until the cake is cooled.
Whipped cream
- In a metal bowl with a metal whisk attachment, place them both into the freezer for 5 minutes. Then place them onto the stand mixer and add in the whipped cream. Start on low speed, then increase to the highest speed slowly over 5 minutes until stiff peaks form. Add in the powdered sugar and vanilla and whip up again. Add into a piping bag with a large french/star tip.
Assembly
- Spread on a layer of banana pudding over the cake, then place in the freezer for 5 minutes to set.
- Pipe on a dollop of buttercream, then add on a banana slice or nilla wafer. Repeat in a row, and then in another row until the top of the cake is filled with rows like the photos shown. Sprinkle with the crumbles or cookies. Serve immediately to keep bananas from browning (like banana love to do!). Enjoy!