Description
Indulge in this incredibly moist and flavorful banana pudding cake, featuring tender cake layers, creamy vanilla pudding, fresh bananas, and classic vanilla wafers. It’s a crowd-pleasing dessert that’s perfect for any occasion and always a delightful hit.
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup buttermilk, room temperature (how to make buttermilk substitute)
- 2 teaspoons vanilla extract
- For the Pudding Layer:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 4 cups cold whole milk
- 1 (8 oz) container whipped topping (like Cool Whip), thawed and divided
- 3–4 medium ripe but firm bananas, sliced
- 1 (11 oz) box vanilla wafers
- For Garnish (Optional):
- Extra vanilla wafers or crushed wafers
Instructions
- 1. Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time. Stir in mashed bananas, buttermilk, and vanilla extract until combined. Gradually add dry ingredients to wet, mixing on low speed until just incorporated.
- 2. Bake Cake Layers: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 3. Make Pudding Filling: In a medium bowl, whisk instant pudding mix and cold milk for 2 minutes until thickened. Let stand 5 minutes to set. Gently fold in half of the thawed whipped topping until no streaks remain. Reserve remaining whipped topping for later.
- 4. Assemble Cake: Place one cooled cake layer on a serving plate. Spread half of the pudding mixture over the cake. Arrange half of the sliced bananas over the pudding, then a layer of vanilla wafers. Top with the second cake layer. Repeat with remaining pudding, bananas, and wafers.
- 5. Finish and Chill: Spread the reserved whipped topping over the top and sides of the cake. Garnish with additional vanilla wafers or crushed wafers, if desired. Cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight, for best flavor and texture.
- Prep Time: 30 mins
- Cook Time: 30 mins