Banana Pudding Cake

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 2 cups milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• ½ teaspoon banana extract (optional)
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 box vanilla wafers (about 12 ounces)
• Sliced bananas for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes.
7. In a medium saucepan, combine the milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat until thickens.
8. In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly. Mix back into the saucepan.
9. Continue cooking the pudding until thickened, about 2-3 more minutes. Remove from heat and stir in extracts.
10. Once the cakes are completely cool, layer them with banana pudding and vanilla wafers.
11. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake.
12. Garnish with additional sliced bananas and crumbled vanilla wafers. Chill in the refrigerator for at least 2 hours before serving.

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