Banana Poke Cake Recipe

Publish Date
Wednesday, 10 August 2016, 12:19PM

This recipe is to die for!


  • 1/3 of a box of Vanilla wafers
  • Whipped cream
  • Buttercake mix
  • 2 to 3 medium bananas, sliced

Banana cream pudding:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter or margarine
  • 2 teaspoons vanilla


  1. Prepare the buttercake mix and bake.
  2. Make the cream pudding.
  3. Once your cake has cooled for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
  4. After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
  5. Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
  6. Spread whipped cream over the whole cake.
  7. Crush up the vanilla wafers in a bag (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won't be as crunchy.
  8. Top with freshly sliced banana and serve!

Banana cream pudding:

  1. In a saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth.
  2. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir for 2 minutes. Remove from heat.
  3. Stir about 1/4 cup of the hot mixture into beaten egg yolks. Then gradually stir the yolk mixture in with the rest of the hot mixture.
  4. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened.
  5. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.


Recipe from and

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