Banana Pudding Cake (Printable version)
Tender cake layers infused with ripe bananas, layered with creamy vanilla pudding filling and topped with whipped cream.
# What you need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - 1¼ cups granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 3 ripe bananas, mashed
10 - ¾ cup buttermilk
→ Banana Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 1½ cups cold whole milk
13 - 1 cup heavy cream, whipped to stiff peaks
14 - 2 ripe bananas, sliced
15 - 20 vanilla wafer cookies, roughly crushed
→ Whipped Cream Topping
16 - 1 cup heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - ½ teaspoon vanilla extract
# How To:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
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 softened butter and granulated sugar with an electric mixer until pale, light, and fluffy.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Blend in the mashed bananas. Alternately add the flour mixture and buttermilk to the batter in three additions, beginning and ending with the flour. Mix until just combined — do not overmix.
06 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Let the cakes rest in their pans for 10 minutes, then invert onto a wire rack to cool completely.
08 - Whisk the instant vanilla pudding mix with cold whole milk until smooth and thickened, about 2 minutes. Gently fold in the whipped heavy cream until uniform.
09 - Place one cooled cake layer on a serving platter. Spread half of the pudding filling over the top. Arrange sliced bananas over the filling and scatter a layer of crushed vanilla wafers on top.
10 - Carefully place the second cake layer on top. Spread the remaining pudding filling over it and finish with additional banana slices and crushed vanilla wafers.
11 - Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top and sides of the assembled cake.
12 - Refrigerate the cake for at least 2 hours to allow the layers to set. Garnish with extra banana slices and wafer crumbs before slicing and serving.
# Expert Advice:
01 -
- The banana pudding filling seeps into the cake overnight and creates this impossibly moist, almost trance like texture that no one expects.
- Crushed vanilla wafers hidden between the layers give you a little crunch that contrasts beautifully with all that creaminess.
02 -
- I once tried assembling this cake with layers that were even slightly warm and the pudding filling melted into a puddle that ran right off the edges. Patience at the cooling stage is not optional.
- Tossing the banana slices in a tiny squeeze of lemon juice before layering them keeps them from turning an unappetizing brown within hours.
03 -
- For a no bake shortcut that still tastes incredible, swap the homemade cake layers for store bought pound cake slices and follow the same assembly. No one at a summer cookout will complain.
- Reserve a handful of the best looking vanilla wafer pieces and a few perfect banana slices for garnishing the top right before serving so it looks as stunning as it tastes.