Banana Pudding Cake with Vanilla Wafers (Printable Version)
Moist cake stacked with creamy banana pudding, fresh banana slices, and crunchy vanilla wafers for a classic Southern dessert.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup mashed ripe bananas (about 2 large bananas)
09 - 1 teaspoon vanilla extract
10 - ¾ cup buttermilk
→ Banana Pudding Filling
11 - 1 box (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold whole milk
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - 2-3 ripe bananas, sliced
16 - 1 teaspoon vanilla extract
→ Assembly and Topping
17 - 1 ½ cups vanilla wafer cookies, coarsely crushed
18 - Additional banana slices (for garnish)
19 - Whipped cream (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the mashed bananas and vanilla extract, mixing until combined.
04 - Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry mix. Mix just until combined.
05 - Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - While the cakes cool, whisk the pudding mix and cold milk in a bowl until thickened, about 2 minutes. In a separate bowl, whip the heavy cream with powdered sugar and vanilla to soft peaks. Gently fold the whipped cream into the pudding.
07 - Place one cake layer on a serving plate. Spread a generous layer of banana pudding filling over the top. Arrange banana slices over the filling and sprinkle with a layer of crushed vanilla wafers.
08 - Place the second cake layer on top. Spread the remaining pudding filling over the top and sides if desired. Garnish with additional banana slices, crushed wafers, and whipped cream if using.
09 - Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set properly.
# Expert Advice:
01 -
- The pudding filling soaks into the cake layers overnight and transforms into something impossibly tender and custardy.
- It looks like you spent all day on it but the entire process is surprisingly forgiving and relaxed.
02 -
- Warm cake will melt your filling into a soupy mess so patience during cooling is non negotiable.
- A quick drizzle of lemon juice on the sliced bananas keeps them from turning brown and unappetizing before serving.
03 -
- Adding a tablespoon of sour cream to the whipped cream mixture makes the filling silkier and adds a subtle tang that balances the sweetness perfectly.
- Toast the crushed vanilla wafers in a dry skillet for two minutes before sprinkling them on top and the nutty aroma will surprise everyone.