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–+ servings

BANANA PUDDING CAKE

Moist banana cake layered with instant vanilla pudding and vanilla wafers, finished with whipped cream — a simple, crowd-pleasing twist on banana pudding.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 stick unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour spooned and leveled
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 1 cup sour cream or plain yogurt
  • 0.75 cup milk whole milk preferred
  • 2 medium ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 3.4 ounce instant vanilla pudding mix 1 package
  • 12 pieces vanilla wafers for layering
  • 2 cups heavy whipping cream for topping
  • 0.25 cup powdered sugar for whipped cream

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add eggs one at a time, mixing well after each. Stir in vanilla and mashed bananas.
  • Alternately add the dry ingredients and sour cream (and milk if needed) to the batter, beginning and ending with the dry ingredients. Mix until just combined.
  • Spread the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
  • Prepare the instant vanilla pudding according to package directions using cold milk. Let set for 2 minutes to thicken.
  • Once the cake is cool, spread the prepared pudding evenly over the top. Arrange sliced bananas and vanilla wafers over the pudding in a single layer.
  • Whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the wafers and bananas.
  • Chill the cake for at least 2 hours before serving to allow layers to set. Garnish with additional crushed wafers if desired.

Notes

Assemble the cake a few hours ahead for best flavor. Store covered in the refrigerator for up to 3 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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