Banana Pudding Cake (Print Layout)
Moist banana cake with vanilla pudding filling, fresh bananas, and whipped cream topping.
# What You Need:
→ Cake Layers
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
# Directions:
01 - Preheat 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 with an electric mixer until light and fluffy, approximately 3 to 4 minutes. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Blend the mashed bananas into the creamed mixture. Gradually add the flour mixture and buttermilk in alternating additions, beginning and ending with the flour mixture. 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 invert 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 the sliced bananas over the filling and sprinkle with a layer of crushed vanilla wafers.
09 - Carefully position the second cake layer on top. Spread the remaining pudding filling over it and garnish with 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 additional banana slices and wafer crumbs before serving if desired.
# Expert Suggestions:
01 -
- The banana pudding filling soaks into the cake overnight and turns every slice into something almost custardy and impossibly tender.
- It looks like it took all day but the hands on work is surprisingly manageable, which makes it a guaranteed showstopper at potlucks.
02 -
- Warm cake layers will turn your pudding filling into a soupy disaster, so patience during cooling is non-negotiable.
- Tossing the sliced bananas in a tiny splash of lemon juice keeps them from turning brown and unappetizing inside the layers.
03 -
- Use bananas that are heavily speckled but not liquified, because they offer the sweetest flavor without making the batter gummy.
- A quick shake of the pudding mix box before opening distributes the powder evenly and prevents lumps in your filling.