Imagine a dessert that combines the comforting flavors of homemade banana pudding with the delicate texture of a moist cake; that’s precisely what banana pudding cake delivers. This mouthwatering treat is a Southern staple, beloved for its rich, creamy layers and the nostalgic flavors reminiscent of classic banana cream pie. The cake’s origins can be traced back to traditional Southern banana pudding, often served in a simple bowl, but this recipe takes those divine flavors and elevates them into a show-stopping layer cake. Each bite is filled with sweetness and texture, making it a dessert that delights both the eyes and the palate. Whether you’re celebrating a special occasion or simply indulging in a comforting dessert, this cake is a delightful choice that should be illegal for how good it is! It’s perfect for birthday parties, family gatherings, or just a weekend treat. With its layers of flavor and visual appeal, you’ll find it hard to resist going back for seconds!

Ingredients

Gather the following ingredients to create your delicious banana pudding cake: You can learn more about this topic. Each ingredient plays a crucial role in achieving the perfect balance of flavor and texture, ensuring that your cake turns out moist and delicious.

• For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened, preferably at room temperature for easy mixing and better integration into the batter
  • 1 cup buttermilk, at room temperature to ensure the cake batter combines smoothly, creating a tender crumb
  • 3 large eggs, ideally at room temperature for better emulsification and a more consistent batter
  • 1 teaspoon vanilla extract, for an aromatic flavor boost that enhances the overall taste
  • 2 ripe bananas, mashed; the riper the bananas, the sweeter and more flavorful your cake will be, so choose ones with plenty of brown spots for maximum sweetness
• For the Banana Pudding Layer:
  • 2 cups whole milk, essential for achieving a creamy texture that is characteristic of traditional banana pudding
  • ½ cup granulated sugar, to sweeten the pudding and balance the natural flavors of the bananas
  • ⅓ cup cornstarch, which will help thicken the pudding to a silky consistency
  • ¼ teaspoon salt, to balance the sweetness and enhance the flavors
  • 4 large egg yolks, adding richness, a beautiful color, and a luscious mouthfeel to the pudding
  • 2 tablespoons unsalted butter, adding a luxurious silkiness and depth to the final texture
  • 1 teaspoon vanilla extract, enhancing the overall flavor profile of the pudding with warm, sweet notes
  • 2-3 ripe bananas, sliced, for layering between cake and pudding in the assembly; use extra ripe bananas for added sweetness
• For the Topping:
  • 2 cups whipped cream (store-bought or homemade) for that light and airy finish on the cake, contributing to its indulgent feel
  • 1 box vanilla wafers, crushed, providing a delightful crunch that contrasts beautifully with the creamy layers
  • Additional banana slices for garnishing, adding freshness and a pop of color to the presentation, making it even more inviting

For a richer flavor, opt for high-quality butter and fresh bananas. You can also substitute gluten-free flour for a gluten-free version of this cake, ensuring that everyone can enjoy it. If you’re looking for a lighter cake, consider using a low-fat buttermilk or substituting some of the granulated sugar with a natural sweetener like honey or agave syrup. Check out our related guide for more tips to elevate your baking experience, including suggestions on how to make your own vanilla wafers for an even fresher taste.

Steps / Instructions

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure easy release after baking. This step is crucial to avoid any sticking that could mar the cake layers.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well-mixed, ensuring there are no lumps, as this will give your cake a uniform texture.
3. Cream butter and sugar: In another mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air into the mixture, helping to create a light texture in your cake. The final result should appear pale and creamy.
4. Add wet ingredients: Add the mashed bananas, buttermilk, eggs, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated, making sure to scrape down the sides of the bowl to combine everything evenly and prevent any unmixed ingredients from lurking at the bottom.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains. Avoid overmixing to keep the cake moist and tender; a few small lumps are okay. Overmixing can lead to a dense cake.
6. Pour into pans: Evenly distribute the batter between the two prepared cake pans. Smooth the tops with a spatula, ensuring an even layer for uniform baking. It’s helpful to gently tap the pans on the counter to remove any air bubbles that might have formed.
7. Bake: Place the pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking time to avoid overbaking, which can dry out your cake; it should be golden brown and spring back when lightly pressed.
8. Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cooling process is crucial for stacking the layers without crushing them and for developing the cake’s flavor.
9. Prepare the banana pudding: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until it begins to thicken, stirring continuously to prevent sticking and burning. Remove from heat once it starts to bubble slightly; this indicates it’s ready for the next step.
10. Temper egg yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them, whisking constantly to avoid cooking the yolks. Then return it all back to the saucepan. Cook for another 2-3 minutes until thickened and creamy. The final pudding should coat the back of a spoon.
11. Add butter and vanilla: Remove from heat and stir in the butter and vanilla extract until smooth and glossy, creating a rich pudding. Allow to cool slightly, stirring occasionally to prevent a skin from forming as it cools.
12. Assemble the cake: Place one layer of the cooled cake on a serving platter. Spread half of the banana pudding over the top, adding a layer of sliced bananas for added flavor and texture. Place the second cake layer on top, ensuring it is centered properly to maintain stability.
13. Finish with whipped cream: Spread whipped cream over the top and sides of the cake to create a beautiful finish. Sprinkle the crushed vanilla wafers on top and garnish with additional banana slices for a stunning presentation that will impress your guests.

Tips & Tricks

For achieving the best results with your banana pudding cake, consider these tips:

• Storage: Keep leftovers covered in the refrigerator for up to 4 days. The cake may become slightly soggy over time due to the pudding layer, so it’s best enjoyed fresh for optimal texture and flavor. If you want to preserve the cake’s integrity, consider storing the layers separately.
• Make-ahead: You can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap. Prepare the pudding layer the day you plan to serve the cake to maintain its freshness and flavor, which will impress anyone who takes a bite.
• Common mistakes: Avoid overmixing the batter to keep the cake light and fluffy. Also, be cautious when adding the hot milk mixture to the egg yolks; tempering is crucial to prevent scrambling. Overbaking the cake can lead to dryness, so always check for doneness a few minutes early, ensuring it retains its moist texture.
• Expert techniques: To enhance the flavor, consider browning the butter before adding it to the cake batter. This adds a nutty richness that complements the bananas beautifully. Additionally, using a vanilla bean instead of extract can intensify the flavor in both the cake and the pudding, giving your dessert a gourmet touch.

Conclusion

This banana pudding cake is a tribute to the delightful flavors of Southern banana pudding, reimagined in a luscious cake form. Each slice is a piece of heaven, combining moist banana cake with creamy layers of banana pudding, making it a centerpiece for any gathering or a comforting dessert for an indulgent evening at home. Get ready to share this decadent treat with friends and family—they may just insist it should be illegal how good it is! Don’t forget to invite them to join in the fun of baking, as making this cake can be a wonderful shared experience that creates lasting memories.

Print

Banana Pudding Cake

Recipe by Ab sef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 8 +

⏱️

Prep Time

30 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

A dessert that combines the comforting flavors of homemade banana pudding with the delicate texture of a moist cake, this banana pudding cake is a Southern staple, beloved for its rich, creamy layers and nostalgic flavors.

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Ingredients

US Metric

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup buttermilk, at room temperature
• 3 large eggs, ideally at room temperature
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 2 cups whole milk
• ½ cup granulated sugar (for pudding layer)
• ⅓ cup cornstarch
• ¼ teaspoon salt (for pudding layer)
• 4 large egg yolks
• 2 tablespoons unsalted butter (for pudding layer)
• 1 teaspoon vanilla extract (for pudding layer)
• 2-3 ripe bananas, sliced
• 2 cups whipped cream (for topping)
• 1 box vanilla wafers, crushed
• Additional banana slices for garnishing

Directions

1.

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2.

In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well-mixed.

3.

In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

4.

Add the mashed bananas, buttermilk, eggs, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.

5.

Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains.

6.

Evenly distribute the batter between the two prepared cake pans and smooth the tops.

7.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

8.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

9.

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until it begins to thicken.

10.

In a separate bowl, whisk the egg yolks and temper them with a small amount of the hot milk mixture, then return it all to the saucepan.

11.

Remove from heat and stir in the butter and vanilla extract until smooth.

12.

Assemble the cake by placing one layer on a serving platter, spreading half of the banana pudding over it, and adding a layer of sliced bananas.

13.

Place the second cake layer on top, then spread whipped cream over the top and sides of the cake.

14.

Sprinkle the crushed vanilla wafers on top and garnish with additional banana slices.

Nutrition Facts

Calories 350 kcal