Banana Pudding Cake (Printable)
Moist banana cake with creamy vanilla pudding filling and whipped topping.
# 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 It:
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 with an electric mixer until pale, light, and fluffy.
04 - Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract until combined.
05 - Fold the mashed bananas into the butter mixture until evenly incorporated.
06 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined; do not overmix.
07 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
09 - Whisk the instant vanilla pudding mix with cold whole milk until smooth and thickened, about 2 minutes. Gently fold in the whipped cream.
10 - Place one cooled cake layer on a serving platter. Spread half of the pudding filling over the top. Arrange sliced bananas and a layer of crushed vanilla wafers over the filling.
11 - Carefully place the second cake layer on top. Spread the remaining pudding filling over it and add more sliced bananas and crushed vanilla wafers.
12 - 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 cake.
13 - Refrigerate the assembled cake for at least 2 hours to allow the layers to set. Garnish with additional banana slices and wafer crumbs before serving.
# Expert Tips:
01 -
- The pudding filling soaks into the cake layers overnight and creates this impossibly tender, almost trifle like texture that guests always mistake for professional baking.
- Crushed vanilla wafers tucked between the layers add a tiny crunch that contrasts beautifully with all that creamy softness.
02 -
- Toss your sliced banana filling pieces in a tiny splash of lemon juice or they will turn an unappetizing brown within hours of assembly.
- This cake is at its absolute best on day one and declines quickly after day two because fresh bananas simply do not wait around.
03 -
- Freeze your mixing bowl and beaters for fifteen minutes before whipping cream and it will reach stiff peaks significantly faster.
- Do not overmix the cake batter once the flour goes in or you will develop gluten and end up with a tough crumb instead of a tender one.