Banana Pudding Cake (Printable Version)
Tender banana cake with creamy vanilla pudding filling, fresh bananas, and whipped cream topping.
# Ingredient List:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - 1 ¼ 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 - 1 ½ 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 Make:
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.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Fold the mashed bananas into the batter. Alternately add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
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 - Allow the cakes to cool 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 no streaks remain.
09 - Place the first 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.
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 serving if desired.
# Expert Tips:
01 -
- The filling tastes exactly like the banana pudding your grandmother made but layered into something far more impressive.
- It stays incredibly moist for days thanks to the mashed bananas woven directly into the batter.
02 -
- Toss your sliced bananas in a squeeze of lemon juice or they will turn brown and unappetizing within hours.
- This cake is truly best within two days because the fresh bananas break down quickly once layered.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour will leave you with a dry, heavy cake.
- Crumble a few extra vanilla wafers over the final whipped cream topping for visual appeal and a wonderful crunch.