Banana Pudding Cake (Printable)
Moist banana cake layered with creamy vanilla-banana filling, whipped cream and crushed vanilla wafers.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 3 ripe bananas, mashed
10 - 3/4 cup buttermilk
→ Banana Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 1 1/2 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 - 1/2 teaspoon vanilla extract
# How To Make:
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 bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
04 - Blend the mashed bananas into the creamed mixture. Alternately add the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
07 - 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 no streaks remain.
08 - Place one cooled cake layer on a serving platter. Spread half of the pudding filling evenly over the top. Arrange sliced bananas over the filling and sprinkle with a layer of crushed vanilla wafers.
09 - Carefully place the second cake layer on top. Spread the remaining pudding filling over it and add additional banana slices and crushed vanilla wafers.
10 - 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.
11 - Refrigerate the cake for at least 2 hours to allow the layers to set. Garnish with extra banana slices and wafer crumbs before serving if desired.
# Expert Tips:
01 -
- The banana pudding filling soaks into the cake layers overnight and tastes like something you should not be allowed to eat for breakfast, but you will anyway.
- It looks fancy enough for a birthday but comes together with basic pantry ingredients and zero decorating skills required.
- The crushed vanilla wafers hidden between the layers are a complete surprise to anyone taking their first bite.
02 -
- Do not skip the two hour chill time, because slicing into a warm cake will cause the pudding filling to slide right off and make a mess of your platter.
- Tossing the banana slices for the filling with a tiny squeeze of lemon juice prevents them from turning an unappetizing brown within hours of assembly.
03 -
- Freeze your banana peels until they are completely black before using them in the cake, because the overripe fruit yields a sweetness and moisture level that yellow bananas simply cannot match.
- Use a serrated knife with a gentle sawing motion to cut clean slices without compressing the fluffy filling layers.