Banana Pudding Cake

Banana Pudding Cake has everything that you need and want when you read it’s name! Vanilla filling, bananas and yes, vanilla wafers. 

My husband absolutely love Banana cake! He usually requests it for his birthday cake. We have tried different versions of this cake but I pretty sure this one will knock your socks off!

It is so moist and full of banana flavor but surrounded by a crunchy border that you will have a hard time not eating it all. The pudding filling just takes it to another level! You can whip up this beauty in just minutes and swear that it took you all day to make!

TIPS AND TRICKS

• BANANAS: The riper the better! If you don’t have a ripe banana, it’s fine, you can still make the cake, it just changes the flavor a little.
• PARCHMENT PAPER: Line the bottom of your pan with parchment paper. If you don’t the cake will stick to the pan.
• STORAGE: Place in an airtight container. It should stay good up to 3 days.

Banana Pudding Cake

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Ingredients

• Cake:
• Nonstick cooking spray, for spraying the pan
• parchment paper
• 3 ripe bananas
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 sticks butter, softened
• 2 cups granulated sugar
• 3 large eggs
• One 11-ounce box vanilla wafers, crushed
• 1 cup buttermilk
• 2 teaspoons vanilla
• Filling:
• 1 large box vanilla pudding mix
• 3 cups milk

Instructions

1. For the cake: Preheat the oven to 350 degrees F. Line pans with parchment paper and then spray two 9-inch round cake pans with nonstick cooking spray. Set aside.
2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an hand mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
4. In a bowl, make pudding according to box instructions, and let set up for about 30 minutes. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with powdered sugar just before serving.

Did you try our Banana Pudding Cake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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