A delightful fusion of classic banana pudding and a moist cake, layering the best parts of both into one luscious dessert.
Ingredients
Scale:
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
For the Banana Pudding Layer:
2 cups whole milk
1 package (3.4 oz) vanilla pudding mix
3 ripe bananas, sliced
1 cup whipped cream (store-bought or homemade)
For the Topping:
1 cup whipped cream (for topping)
Additional banana slices and vanilla wafers for garnish
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract and milk until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Pour the cake batter into a greased 9x13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
In a medium saucepan, whisk together the milk and vanilla pudding mix over medium heat. Cook until the mixture thickens, stirring constantly, about 5 minutes. Remove from heat and let it cool slightly.
Once the cake has cooled, cut it into two equal layers. Place the first layer back into the baking pan. Spread half of the prepared pudding mixture evenly over the first layer, followed by half of the sliced bananas. Add a layer of whipped cream on top.
Place the second layer of cake on top, followed by the remaining pudding, bananas, and whipped cream. Smooth out the whipped cream for a nice finish.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor. Before serving, garnish with additional banana slices and vanilla wafers.
