Ingredients
Ready-to-serve banana cake mix (as per package instructions)
Eggs, as directed by the cake mix
Vegetable oil, as directed by the cake mix
1 box (3.4 oz) vanilla pudding mix
2 cups evaporated milk (non-fat)
4–5 ripe bananas, sliced
1 cup semisweet chocolate chips
Optional garnishes: Whipped cream, chopped walnuts
Instructions
Preheat oven to 350°F (180°C)
Prepare banana cake mix per package instructions using vegetable oil and eggs
Pour the batter into a greased 9×13-inch pan
Bake for 25-30 minutes until a toothpick comes out clean
While the cake bakes, whisk 2 cups of evaporated milk into the cold vanilla pudding mix until a ribbon forms
Chill the pudding mixture in the refrigerator for 2-3 hours
Let the cake cool completely
Use the end of a wooden spoon to poke 50-60 holes, spacing 1 inch apart
Pour half the pudding mixture over the cake using a spatula for even coverage
Arrange banana slices evenly across the chilled pudding layer
Add the remaining pudding, gently pressing it into the holes
Scatter chocolate chips lightly over the top
Notes
Ensure pudding chills fully for optimal texture
Press pudding into the holes to mimic a soaked layer
Top with whipped cream or chopped walnuts for extra flair
Refrigerate and let sit for 30 minutes before slicing for best results
Store leftovers in an airtight container in the fridge for up to 24 hours
- Prep Time: 20
- Cook Time: 30
- Category: No-Bake Creamy Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg