Description
This exquisite banana pudding cake is a celebration of classic flavors, featuring moist banana cake layers, creamy homemade pudding, fresh bananas, and crunchy vanilla wafers. It’s the ultimate dessert for any occasion, combining nostalgic comfort with irresistible elegance.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups mashed ripe bananas (about 3–4 medium)
- For the Homemade Banana Pudding:
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: ½ teaspoon banana extract
- For the Cream Cheese Whipped Topping:
- 8 ounces full-fat cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups cold heavy cream
- For Assembly:
- 3–4 medium ripe but firm bananas, sliced
- 1 (11 ounce) box vanilla wafers, crushed and some whole for garnish
Instructions
- Prepare Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, cream softened butter and vegetable oil. Beat in eggs one at a time. Slowly add buttermilk, vanilla extract, and mashed bananas. Gradually add wet ingredients to dry, mixing until just combined. Divide batter evenly between pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Make Homemade Banana Pudding: In a medium saucepan, whisk together milk, granulated sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil. Remove from heat, stir in vanilla extract, salt, and optional banana extract. Pour into a bowl, cover surface directly with plastic wrap, and chill completely in the refrigerator (at least 2-3 hours).
- Prepare Cream Cheese Whipped Topping: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. With the mixer on high speed, slowly pour in cold heavy cream and beat until stiff peaks form.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread about 1/3 of the chilled pudding over the cake. Arrange a single layer of sliced bananas over the pudding, then sprinkle with a generous amount of crushed vanilla wafers. Repeat with the second cake layer, another layer of pudding, bananas, and wafers. Place the final cake layer on top.
- Frost and Chill: Generously spread the cream cheese whipped topping over the entire cake. Garnish with additional fresh banana slices and whole vanilla wafers. Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, for optimal setting and flavor development. Serve cold.
- Prep Time: 45 mins
- Cook Time: 30 mins