Banana Pudding Cake (Printable version)
Moist vanilla cake layered with creamy pudding, ripe banana slices, whipped cream, and crushed wafers; best served chilled.
# What you need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ¾ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 cup mashed ripe bananas (about 2 large bananas)
09 - 2 teaspoons pure vanilla extract
10 - ½ cup buttermilk
→ Banana Pudding Layer
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 2 ripe bananas, sliced
→ Whipped Cream Topping
14 - 1 ½ cups heavy whipping cream
15 - 2 tablespoons powdered sugar
16 - 1 teaspoon vanilla extract
17 - 8 to 10 vanilla wafer cookies, crushed
# How To:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage on all sides and the bottom.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium-high speed until the mixture is pale, light, and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure a uniform batter.
05 - Mix in the mashed ripe bananas and vanilla extract until fully incorporated into the batter.
06 - Alternately add the flour mixture and buttermilk to the wet ingredients in three additions, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
07 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
08 - In a bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until the mixture thickens to a spreadable consistency.
09 - Spread half of the prepared pudding evenly over the completely cooled cake. Arrange the sliced bananas in a single layer on top, then spread the remaining pudding over the bananas, sealing them in.
10 - Refrigerate the cake for at least 30 minutes to allow the pudding layer to set firmly.
11 - While the cake chills, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Spread or pipe the whipped cream evenly over the set pudding layer.
12 - Sprinkle the crushed vanilla wafer cookies over the whipped cream topping just before serving. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The cake stays incredibly moist for days thanks to the mashed bananas and buttermilk working together.
- It feeds a crowd effortlessly and tastes even better after chilling overnight.
- You get all the nostalgia of banana pudding without fussy layering or individual cups.
02 -
- Do not skip the full cooling step because even slightly warm cake will melt the pudding into a pool.
- Wait to crush the vanilla wafers until just before serving or they go soft in the fridge overnight.
03 -
- Use bananas that are so spotted they look ruined because that is when their flavor and moisture peak for baking.
- A dash of salt in the whipped cream balances the sweetness and makes the vanilla taste richer.