Southern Banana Pudding Cake (Print View)
Moist banana cake layers with creamy vanilla pudding filling, whipped cream topping, and crushed vanilla wafers.
# What You Need:
→ Cake
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 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup buttermilk
10 - 3 large ripe bananas, mashed (about 1 1/2 cups)
→ Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 1 cup heavy cream, whipped
→ Assembly & Topping
14 - 2 large bananas, sliced
15 - 1 1/2 cups vanilla wafer cookies, roughly crushed
16 - 1 cup heavy cream, whipped (or prepared whipped topping)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
04 - Mix in the mashed bananas. Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Stir until just combined — do not overmix.
05 - Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Whisk the instant vanilla pudding mix and cold milk together in a bowl for 2 minutes. Let thicken for 5 minutes, then gently fold in the whipped cream. Chill until ready to assemble.
08 - Place one cooled cake layer on a serving platter. Spread half the pudding mixture over the top. Arrange a layer of sliced bananas and sprinkle with crushed vanilla wafers.
09 - Place the second cake layer on top. Spread the remaining pudding mixture over the surface. Decorate with whipped cream, remaining banana slices, and additional crushed wafers.
10 - Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the layers to set.
# Expert Hints:
01 -
- Its like banana pudding grew up and became a proper layered cake but kept all the comforting flavors you remember from childhood potlucks
- The texture is absolute magic between moist banana cake, creamy pudding, and those satisfyingly crisp wafer crumbs scattered throughout
02 -
- Completely cool the cake layers before assembling or the pudding will melt into a sad, soupy mess between the layers
- Toss sliced bananas in a teaspoon of lemon juice right before using to keep them from turning an unappetizing brown color
03 -
- Toast a handful of extra crushed wafers in a 350°F oven for five minutes and scatter them over the top right before serving for a surprise crunch contrast
- Add a teaspoon of banana extract to the pudding mixture if your bananas weren't quite ripe enough to give that intense banana flavor