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Banana Pudding Cake

A delightful twist on the classic dessert, combining layers of fluffy banana pudding and whipped cream atop a moist banana-flavored cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups vanilla pudding prepared
  • 1 cup whipped cream for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13 inch baking pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan with butter or cooking spray.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  5. Mix in the eggs one at a time, then add the mashed bananas and vanilla extract.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared baking pan and smooth the top.
  8. Bake for 30 minutes or until a toothpick comes out clean.
  9. Let the cake cool completely in the pan on a wire rack.
  10. After cooling, layer the vanilla pudding and whipped cream on top before serving.

Notes

For an extra indulgent touch, sprinkle some crushed vanilla wafers on top before serving. Store in an airtight container in the fridge for up to 3 days.