Banana Pudding Cake (Printable version)
Moist banana cake layered with creamy vanilla pudding, whipped cream, and vanilla wafers for a classic Southern dessert.
# What you need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup buttermilk
10 - 3 large ripe bananas, mashed (about 1½ cups)
→ Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 1 cup heavy cream, whipped
→ Assembly & Topping
14 - 2 large bananas, sliced
15 - 1½ cups vanilla wafer cookies, roughly crushed
16 - 1 cup heavy cream, whipped, or prepared whipped topping
# How To:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
04 - Mix in the mashed bananas. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour. Stir until just combined.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Whisk the instant vanilla pudding mix and cold milk together in a bowl for 2 minutes. Let thicken for 5 minutes, then gently fold in the whipped cream. Chill until ready to use.
08 - Place one cooled cake layer on a serving platter. Spread half the pudding mixture over the cake. Top with a layer of sliced bananas and a sprinkle of crushed vanilla wafers.
09 - Place the second cake layer on top. Spread the remaining pudding mixture over the surface. Decorate with whipped cream, the remaining sliced bananas, and additional crushed wafers.
10 - Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the layers to set.
# Expert Advice:
01 -
- It bridges two worlds you already love, banana cake and banana pudding, into one jaw dropping dessert.
- The pudding filling stays lusciously cool even after slicing, making every bite feel refreshing and indulgent at once.
02 -
- Do not rush the chilling step, cutting into a warm cake turns the pudding into a messy landslide.
- Toss your sliced bananas in a tiny splash of lemon juice before layering or they will brown and look unappetizing by serving time.
03 -
- For an adult twist, add a tablespoon of banana liqueur to the pudding mixture before folding in the whipped cream.
- Crush the vanilla wafers by hand inside a zip top bag rather than using a food processor, uneven crumbs give better texture.