Banana Pudding Cake (Printer-Friendly)
Moist vanilla cake layered with banana pudding, banana slices, whipped cream and crushed vanilla wafers.
# What You'll Need:
→ Cake
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 (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 2 ripe bananas, sliced
→ Topping
14 - 1 ½ cups heavy whipping cream
15 - 2 tablespoons powdered sugar
16 - 1 teaspoon vanilla extract
17 - 8-10 vanilla wafer cookies, crushed
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the room-temperature butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
05 - Mix in the mashed ripe bananas and pure vanilla extract, blending until evenly distributed throughout the batter.
06 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix 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. Cool completely in the pan.
08 - In a bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened and smooth.
09 - Spread half of the prepared pudding evenly over the cooled cake. Arrange sliced bananas in a uniform layer on top, then spread the remaining pudding over the bananas.
10 - Refrigerate the assembled cake for at least 30 minutes to allow the pudding layer to set firmly.
11 - While the cake chills, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream evenly over the pudding layer.
12 - Sprinkle the crushed vanilla wafer cookies over the whipped cream just before serving. Slice into portions and serve chilled for the best flavor and texture.
# Expert Advice:
01 -
- The banana flavor is subtle and warm, never cloying or artificial, and it pairs beautifully with the creamy vanilla pudding soaking into every crumb.
- It looks impressive enough for a celebration but honestly comes together with zero fuss and ingredients you probably already have.
02 -
- The cake must be completely cool before you add pudding or it will melt into a soggy mess and I learned this the hard way with a warm cake that turned into soup.
- Wait to crush and sprinkle the vanilla wafers until right before serving because they soften quickly and lose their signature crunch.
03 -
- Mash the bananas with a fork and leave a few small lumps because those little pockets of concentrated banana make each bite more interesting.
- When alternating flour and buttermilk do it in three additions of flour and two of buttermilk and always start and end with flour for the most even texture.