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Banana Cream Pie Sheet Cake

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Soft Banana Cake Baked onto a delicious crust, topped with banana cream pudding, fresh banana slices, and whipped cream.
Servings 12 Slices
Author Mandy Merriman - Baking with Blondie

Equipment

  • 9x13 Baking Pan
  • Large Star/French Tip for Piping Whipped Cream

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

Instructions

Banana Cake with Crust

  • Preheat the oven to 325 degrees and prep a 9x13 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!