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Banana Cream Cake with a homemade OREO cookie crust is the perfect No-Bake dessert for any occasion! Made with a luscious banana pudding filling made completely from scratch and topped with whipped OREO cream, this banana cream pie recipe is always a hit.
My homemade Oreo Banana Cream Cake is made without box-pudding mixes but holds together perfectly. A delicious homemade vanilla custard filling that holds together well enough to serve it, but is still creamy and delicious, layered with fresh bananas inside an Oreo cookie crust.
I first made this for Canadian Thanksgiving because I wanted to make something different than Apple pie, and it’s been on repeat ever since. After trying to make vanilla pudding from scratch and realizing how easy and delicious it is, I wanted to make it without a box so that’s how I make the filling here.
Many recipes for banana cream pie rely on banana pudding mixes, which can taste artificial. Here the banana flavor comes from the fruit itself, so it stays balanced against the vanilla custard and the chocolate crust.
Readers make it for everything from Fourth of July to family birthdays, and even people who aren’t big banana fans go back for a second slice.
Julia’s Tips and Tricks
- Store bought crust: To save time you can also use a storebought 9-inch OREO pie crust for this recipe.
- Pudding: While testing this recipe I prefered using milk and heavy cream because that’s what I usually have at home but you can also use 3 cups half-and-half for the pudding. Just using cream makes the pudding too rich and stiff.
- Replacing homemade pudding: Making pudding from scratch is super easy but if you like you can also use two 3.4 oz. packages Vanilla Instant Pudding. Prepare the pudding as directed on the package using 2 and 3/4 cups half-and-half and use it in place of the homemade pudding.
- Springform or pie plate: I like to use a 9-inch springform pan for this recipe because it is easier to get pretty slices but you could also use a 9-inch pie plate instead. If you only have a 10-inch springform the layers will come out a little thinner. For the same height, scale the recipe by about 1.25x (roughly 31 Oreos and 6 Tbsp butter for the crust).
Recipe Tip
Make sure to give this pie several hours in the fridge so it sets up properly and doesn’t get sloppy when you cut into it.
Storing, make ahead and serving
This cake should be stored in the fridge. You can make it ahead of time. It will last for about 2 to 3 days in the fridge. Refrigerate covered loosely with plastic wrap and top with Oreo whipped cream just before serving.
More No-bake desserts
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Easy Lemon Cream Pie Recipe
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No-Bake Key Lime Pie
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Easy Chocolate Mousse Recipe
No Bake & Chilled Desserts
Chocolate Mousse Cake
Oreo Banana Cream Cake
Equipment
Ingredients
Oreo Crust:
- 25 Oreo cookies, finely crushed
- 5 tablespoons butter, melted
Filling:
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 2 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter, cubed
- 4 bananas, sliced
Topping:
- ¾ cup heavy whipping cream
- 5 Oreo cookies, roughly chopped
Instructions
- Combine crushed Oreo cookies and melted butter. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Chill crust for 30 minutes.25 Oreo cookies, 5 tablespoons butter
- In a small saucepan add milk, heavy cream, egg yolks, sugar, and cornstarch. Whisk until smooth.1.5 cups whole milk, 1.5 cups heavy cream, 2 egg yolks, ½ cup sugar, ⅓ cup cornstarch
- Bring to a simmer over medium heat while whisking constantly. Cook for about 10-15 minutes until thickened. Remove from heat and add vanilla extract and butter.1 teaspoon vanilla extract, 2 tablespoons butter
- Put half of the bananas in the bottom of the chilled crust and top with half of the pudding. Repeat with remaining bananas and pudding. Refrigerate for 4 hours or until set.4 bananas
- Just before serving, whip up heavy whipping cream until stiff and combine with crumbled Oreos. Distribute whipped Oreo cream over the cake and serve.5 Oreo cookies, ¾ cup heavy whipping cream
I also love that the topping has no sugar. I am not a fan of the chemical flavor confectionary sugar can bring and the filling is sweet enough that the topping doesn’t need it.
Made this for Fourth of July. Great recipe. The pudding was so simple and delicious. Yummy. Thank you for sharing
Can this recipe be modified for a 10 inch spring pan?
If you only have a 10-inch springform the layers will come out a little thinner. For the same height, scale the recipe by about 1.25x (roughly 31 Oreos and 6 Tbsp butter for the crust).
is the entire cake 464 calories? or only a slice?
The calories are always listed for 1 serving. This recipe makes 12 servings.
Was really good .. I made this last night… I made sure my bowl & whipping cream & that thing you use to beat the whipping cream into whip cream… Lol I forgot the name of it right now .. kinda late right now and I had a long day :) lol … I made sure everything was cold … I added a tsp vanilla & 2 Tbsp of confectioners’ sugar… It was to die for and I’m sooooo happy I did that … Everything turned out awesome… Was definitely a hit… The only thing I would do different is mash up the bananas 🍌🍌🍌… Thank you sooooo much for this recipe…. It was delicious ➡️❤️😘