Banana Pudding Cake is a delightful and nostalgic dessert that combines the classic flavors of banana pudding with the moist, fluffy texture of cake. This recipe is a celebration of the beloved Southern dessert, offering a unique twist that captures the essence of summer picnics and family gatherings. Originating from the traditional Southern banana pudding, this cake is layered with creamy pudding, ripe bananas, and whipped topping, making it an irresistible treat for any occasion.
Ingredients
Scale:
1 ½ cups all-purpose flour, sifted for the best texture and to remove any lumps
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
2 ripe bananas, mashed thoroughly
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk (whole milk recommended)
1 teaspoon vanilla extract
2 cups whipped topping or homemade whipped cream
1-2 ripe bananas, sliced for garnishing
Graham cracker crumbs (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Stir in the mashed bananas until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined.
Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Stir in the vanilla extract and refrigerate for about 5 minutes until thickened.
Place one cake layer on a serving plate. Spread half of the pudding mixture over the top, followed by half of the sliced bananas. Repeat with the second layer.
Spread the whipped topping over the top of the cake. Decorate with additional banana slices and graham cracker crumbs if desired.
Chill the assembled cake in the refrigerator for at least 1 hour before serving.
