Banana Wafer Cake

Bananas, Nilla wafers, butter, eggs, sugar, and pecans come together in this easy Banana Wafer Cake that’s way better than it has any right to be.

this Recipe

So here’s what happened.

I had these bananas sitting on the counter doing that thing where they go from, “I should eat those” to “they might crawl away if I don’t do something soon.” Sound familiar?

The weird part? I didn’t have flour. I had no milk. I barely had motivation. But I did have a box of Nilla wafers (leftover from some snack mix I never finished making), a stick of butter, and… honestly, just the pure stubbornness to not let those bananas win.

I crushed the wafers (with a wine bottle, by the way — very professional), mashed the bananas, and just started mixing stuff. I didn’t have a plan. I barely had hope.

And yet — the result? A cake. A real, sliceable, buttery, banana-scented cake. I brought it to my aunt’s house later that week (I mean, what else was I gonna do with it?), and now she calls it “that banana thing you make.” Every time. That banana thing has since shown up at Easter, two baby showers, and one random Tuesday night dinner where no one actually asked for dessert, but no one complained either.

Why You’ll Love This Banana Wafer Cake Recipe?

Let’s be honest — it sounds a little odd. No flour? Crushed cookies instead? Is this real life or a Pinterest fail waiting to happen?

But hear me out:

• It’s wildly easy. Like, “I made this in 20 minutes while also making lunch and dealing with a barking dog” easy.

• It’s the perfect use for bananas that are too far gone for smoothies but not yet moldy. You know the ones.

• The crushed Nilla wafers? They melt into the batter and magically act like flour, but with this soft, vanilla-y, slightly nostalgic flavor that just works.

• The pecans give it a bit of crunch, so you get texture. It’s not just mushy banana bread vibes — it’s a little fancier. But still laid-back.

Also, and I can’t explain this: it tastes better the second day. Maybe it’s the bananas doing some kind of science thing. Maybe it’s just magic.

Ingredient Notes:

Here’s what’s in it — and, more importantly, what you can get away with if you don’t have everything on hand:

• 1⅓ cups sugar – I’ve cut it down to 1 cup and it was still fine. But don’t skip it completely unless you’re baking for someone who thinks celery is a dessert.

• ¾ cup butter, softened – Room temp is best. Once I used melted butter because I was impatient, and it still turned out okay. A little denser.

• 5 eggs – Yeah, it’s a lot. But they hold the whole thing together since we’re not using regular flour. No, you can’t skip one. I’ve tried. It got weird.

• 2 ripe bananas – Like, really ripe. If they’re gross and squishy, they’re perfect.

• 1 box (11 oz) Nilla wafers, crushed – I crush them in a Ziploc with a mug. If you’re fancy and have a food processor, cool. But I like the chaos of the bag.

• 1 cup pecans, chopped – Or walnuts. Or nothing. Or chocolate chips. I once used crushed pretzels and honestly, it was kind of amazing.

How To Make Banana Wafer Cake?

Step 1: Preheat and Grease
Preheat your oven to 350°F. Grease a 10-inch bundt pan like your sanity depends on it. And don’t be shy with the butter or spray — this cake clings like your ex at a wedding.

Step 2: Mix the Butter, Sugar, and Eggs
Use a big bowl. Toss in the sugar, butter, and eggs, and mix until it looks smooth-ish. You can use a mixer, but honestly, I just use a fork and some stubbornness.

Step 3: Add the Bananas
Mash them first — I just do it on a plate with the back of a spoon. Stir ‘em in. It’ll look a little like banana pudding at this point, and you’ll question everything. That’s normal.

Step 4: Fold in the Crushed Wafers and Pecans
Dump them in. Stir until it’s all combined. The batter will be thick and kind of grainy, like wet cookie dough. You’ll worry that something’s wrong. It’s not.

Step 5: Bake
Spoon the batter into your bundt pan. Smooth the top a little (or don’t — it sorts itself out). Bake for 40–45 minutes. If it smells amazing at 35 minutes, it’s almost there. Toothpick test it around then.

Step 6: Cool and Flip
Let it cool in the pan for 10–15 minutes. Not longer. Not shorter. Run a butter knife around the edges and the middle tube. Flip it onto a plate. If it cracks, pretend it’s rustic and dust it with powdered sugar. Nailed it.

Storage Options:

I’m not saying it’ll last long. But here’s how to keep it if it does:

• Room temp: Covered, it’s great for 2–3 days. It actually gets better on day 2. I don’t know why. Banana alchemy.

• Fridge: Lasts longer, but the texture changes a bit. I like to microwave a slice for 10–15 seconds.

• Freezer: Yep. Slice it, wrap it individually, and freeze. I’ve defrosted one piece at a time like a cake squirrel rationing joy.

Variations and Substitutions:

This Banana Wafer Cake doesn’t mind a remix. Here are a few things I’ve done (some more successful than others):

• Add cinnamon or pumpkin spice – Makes it feel fall-ish.

• Swapped Nilla wafers for shortbread cookies – Slightly different texture but still amazing.

• Topped with a cream cheese glaze – It’s a little extra, but it slaps.

• Added chocolate chips – Good decision. Very good.

• Used crushed almonds instead of pecans – Not bad. Crunchier. Unexpectedly fancy-feeling.

There was also one time I tried a peanut butter swirl. It didn’t work. But the attempt was noble.

What to Serve with Banana Wafer Cake?

This cake is chill but weirdly versatile. You can dress it up or down. Kind of like black jeans.

• Coffee or tea – Obvious, but perfect.

• A scoop of vanilla ice cream – Hot and cold = chef’s kiss.

• Fresh fruit – Strawberries or blueberries balance out the richness.

• Whipped cream and caramel drizzle – Just saying.

• Leftover breakfast energy – I’ve eaten it with a scrambled egg before. Don’t ask.

Frequently Asked Questions:

Can I make this gluten-free?
If you use GF vanilla cookies, maybe? I haven’t tried it. But if you do, tell me how it turns out.

Do I have to use a bundt pan?
Nope. I’ve made it in a loaf pan and a 9×9 dish. Just adjust the bake time and keep an eye on it.

Can I make this with plant-based butter and egg replacer?
Possibly? Haven’t tested it. It’s very egg-dependent, but let me know if you try!

This Banana Wafer Cake isn’t trying to win awards. It’s not a Pinterest showpiece. But it’s reliable, it’s cozy, and somehow — without fail — people always want the recipe. Even if they wrinkle their nose when they hear “crushed Nilla wafers” at first.

So if you’ve got bananas on the edge, give it a shot. Bake it. Slice it. Eat it standing up in your kitchen at 11 p.m. (Highly recommend.)

And if you try it? Let me know. Did you make a weird version? Did your mom ask for the recipe? Did it get stuck in the pan but still taste incredible?

I wanna hear all of it.

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Banana Wafer Cake

Prep Time 15 minutes mins

Cook Time 40 minutes mins

This Banana Wafer Cake blends ripe bananas, crushed Nilla wafers, butter, and pecans into a moist, flavorful cake that surprises with every bite. A unique twist on banana cake with no traditional flour required.

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10 Servings

Ingredients

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• 1⅓ cups granulated sugar
• ¾ cup unsalted butter softened
• 5 large eggs
• 2 large ripe bananas mashed
• 1 11 oz box Nilla wafers, finely crushed
• 1 cup pecans roughly chopped

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Instructions

 

Preheat and Prepare Pan:

1. Preheat the oven to 350°F (175°C). Generously grease a 10-inch Bundt pan, ensuring all crevices are well-coated to prevent sticking.

Cream Butter, Sugar, and Eggs:

1. In a large mixing bowl, combine the softened butter and granulated sugar. Mix until light and fluffy. Add the eggs one at a time, beating well after each addition.

Incorporate Bananas:

1. Stir in the mashed bananas until the mixture is fully combined and smooth.

Add Dry Ingredients:

1. Gently fold in the finely crushed Nilla wafers and chopped pecans until just incorporated. The batter will be thick and slightly coarse in texture due to the wafers.

Bake the Cake:

1. Transfer the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Release:

1. Allow the cake to cool in the pan for 10 to 15 minutes. Carefully run a knife along the edges to loosen, then invert onto a serving plate. Let the cake cool completely before slicing and serving.

Notes

To make this cake gluten-free, substitute the traditional Nilla wafers with a gluten-free vanilla wafer alternative. Ensure the replacement wafers are finely crushed to match the texture and absorbency of the original version. Verify all other ingredients, especially the pecans and baking extracts (if using), are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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