Banana Pudding Cake With Creamy Layers and Fresh Bananas (Print version)
Tender banana cake layered with creamy pudding, fresh bananas, vanilla wafers, and fluffy cream cheese whipped frosting.
# Ingredients:
For the banana cake
01 -
Cooking spray or softened butter, for the pans
02 -
1 box (15.25 oz) yellow cake mix
03 -
1 box (3.4 oz) instant banana cream pudding mix
04 -
3 large eggs
05 -
1 cup (240 g) sour cream
06 -
1/2 cup (120 ml) whole milk
07 -
1/3 cup (80 ml) vegetable oil
08 -
1 medium ripe banana, mashed
09 -
1 teaspoon vanilla extract
For the frosting and layers
10 -
8 oz (225 g) cream cheese, softened
11 -
1 1/4 cups (145 g) powdered sugar
12 -
2 teaspoons vanilla extract
13 -
3 cups (720 ml) cold heavy cream
14 -
2 firm-ripe bananas, thinly sliced
15 -
1 box (11 oz) vanilla wafer cookies, divided
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
02 -
In a large bowl, whisk the eggs, sour cream, milk, oil, mashed banana, and vanilla until smooth. Add the cake mix and banana pudding mix, then whisk until no dry streaks remain.
03 -
Divide the batter between the pans. Bake for 22-26 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
04 -
Let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack. Cool completely before filling and frosting.
05 -
Beat the cream cheese, powdered sugar, and vanilla until smooth. With the mixer on low, slowly pour in the cold heavy cream, then whip on medium until thick and fluffy.
06 -
Place one cake layer on a serving plate. Spread with about 1 cup frosting, arrange the banana slices in an even layer, and sprinkle with about 1 cup crushed vanilla wafers.
07 -
Top with the second cake layer. Frost the top and sides with the remaining frosting, then press crushed wafers onto the sides and decorate the top with whole wafers.
08 -
Refrigerate the cake for at least 2 hours before slicing. Add any extra fresh banana garnish just before serving.
# Good to know:
01 -
Chill at least 2 hours before slicing for the cleanest layers.
02 -
Best eaten within 3 days while the bananas still look fresh.
03 -
Add final banana slices right before serving to reduce browning.