Description
This Banana Pudding Cake combines moist, banana-infused cake layers with creamy vanilla pudding and whipped cream for a luscious and sweet dessert. Topped with crushed vanilla wafers and fresh banana slices, it offers a perfect balance of textures and flavors that’s sure to delight any crowd.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream, whipped (or whipped topping)
- 1 1/2 cups crushed vanilla wafers
- Sliced bananas (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, which will produce a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the butter mixture, then stir in the vanilla extract for flavor.
- Incorporate Bananas and Sour Cream: Stir in the mashed bananas and sour cream until the batter is smooth and fully combined, adding moisture and richness.
- Combine Dry Ingredients with Wet: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the cake tough.
- Divide and Bake: Evenly divide the batter between the prepared pans and bake for 25–30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cakes: Remove cakes from the oven and allow them to cool completely in the pans before assembling the pudding layer.
- Prepare Pudding Layer: In a medium bowl, whisk the instant vanilla pudding mix with cold milk until thickened. Gently fold in the whipped heavy cream to create a light, creamy pudding layer.
- Assemble the Cake: Place one cake layer on a serving plate, spread half of the pudding mixture evenly over it, and sprinkle with half of the crushed vanilla wafers. Add the second cake layer on top and cover with the remaining pudding mixture.
- Garnish and Chill: Garnish the top with the remaining crushed vanilla wafers and sliced bananas. Refrigerate the assembled cake for at least 1 hour to set the pudding layer fully before serving.
Notes
- For best results, use ripe bananas as they provide natural sweetness and moisture to the cake.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Make sure the cake layers are completely cooled before assembling to prevent the pudding from melting.
- For a quicker alternative, use pre-made vanilla pudding and whipped topping available in stores.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
