Description
This creamy and sweet Banana Pudding Cake combines moist banana cake layers with a luscious vanilla pudding and whipped cream filling, layered with crunchy vanilla wafers and garnished with fresh bananas. Perfect as a dessert for special occasions or family gatherings, this cake offers a delightful blend of textures and flavors that satisfy any sweet tooth.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream, whipped (or whipped topping)
- 1 1/2 cups crushed vanilla wafers
- Sliced bananas (for garnish)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, providing a good base for the cake batter.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure proper incorporation, then stir in the vanilla extract for flavor.
- Incorporate bananas and sour cream: Mix in the mashed ripe bananas and sour cream until the batter is smooth, adding moisture and richness.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet banana mixture just until combined; avoid overmixing to keep the cake tender.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare the pudding layer: In a medium bowl, whisk the instant vanilla pudding mix with cold milk until thickened, then gently fold in the whipped heavy cream or whipped topping to create a creamy filling.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the pudding mixture evenly over the top, then sprinkle with half of the crushed vanilla wafers. Place the second cake layer on top, spread with the remaining pudding mixture, and garnish with the remaining crushed wafers and sliced bananas.
- Chill before serving: Refrigerate the assembled cake for at least 1 hour to allow the pudding layer to set and the flavors to meld beautifully.
Notes
- Make sure bananas are ripe for maximum sweetness and flavor.
- You can use either homemade whipped cream or store-bought whipped topping for convenience.
- Chilling the cake helps the pudding layer set, making slicing easier.
- Store leftovers covered in the refrigerator; best consumed within 3 days.
- For a dairy-free version, substitute butter, sour cream, and milk with suitable non-dairy alternatives.
