Banana Pudding Cake Recipe

Prep: 40 mins

Cook: 30 mins

Chill: 2 hrs

Total: 3 hrs 10 mins

Servings: 10 to 12 servings

Banana pudding is a classic dessert that might be even better in cake form. The original pudding version is Southern in origin but actually resembles an English trifle. It’s assembled in layers that include pudding, wafers, fruit, and whipped cream. This cake version has a moist and sweet banana cake as the base, making it easy to slice and share. It’s topped with creamy pudding, sliced bananas, whipped cream, and a sprinkle of crushed vanilla wafers. It’s sure to be a hit with banana pudding lovers of all ages.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 1/4 teaspoon baking soda

• 2 cups granulated sugar

• 3 large eggs

• 1 cup canola oil

• 1/2 cup buttermilk

• 1 teaspoon vanilla extract

• 1 1/2 cups ripe mashed bananas, about 3 to 4 large bananas

For the Pudding:

• 2 (3.4-ounce) packages instant vanilla pudding

• 4 cups milk

• 1 tablespoon vanilla extract

For the Topping:

• 4 to 5 large barely ripe bananas, sliced

• 2 cups heavy whipping cream

• 1/4 cup confectioners' sugar

• 1 teaspoon vanilla extract

• 20 vanilla wafers, coarsely crushed

• Sliced bananas, for garnish

• 8 vanilla wafers, for garnish

Steps to Make It

Make the Cake

1. Gather the ingredients. Preheat oven to 350 F. Coat a 13 x 9-inch baking pan with cooking spray.

   

2. In a large bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Set aside.

   

3. In the bowl of an electric mixer, beat the sugar, eggs, oil, buttermilk, and vanilla extract on medium speed for about 2 minutes. 

   

4. Add the flour mixture to sugar mixture, one-third at a time, and beat on low speed after each addition until just smooth. 

   

5. Fold in the mashed bananas.

   

6. Transfer the cake batter to the prepared pan. Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted in center of the cake comes out clean. 

   

7. Place the cake on a wire rack, and cool for 20 minutes. After 20 minutes, using the handle of a wooden spoon, poke deep holes all over the cake.

   

Make the Pudding and the Topping

1. In a large bowl, whisk together the instant vanilla pudding with the milk and vanilla extract until thick and smooth. 

   

2. Spread the pudding evenly over the slightly warm cake.

   

3. Cover the cake with plastic wrap, pressing it directly onto pudding (to prevent a skin from forming). Chill the cake for at least 2 hours or up to overnight.

   

4. Remove the plastic wrap from the cake. Scatter the banana slices evenly over pudding.

   

5. In the bowl of an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla until thick and spreadable. 

   

6. Spread the sweetened whipped cream over the bananas, covering the cake in an even layer. 

   

7. Sprinkle the top of the cake with crushed vanilla wafers.

   

8. Slice and serve. Garnish with additional sliced bananas or vanilla wafers, if desired.

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	1225
% Daily Value*
Total Fat 53g	68%
Saturated Fat 17g	86%
Cholesterol 92mg	31%
Sodium 541mg	24%
Total Carbohydrate 141g	51%
Dietary Fiber 5g	17%
Total Sugars 85g
Protein 11g
Vitamin C 9mg	43%
Calcium 132mg	10%
Iron 6mg	32%
Potassium 676mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.