Banana Pudding Cake Southern Dessert (Print version)
Moist banana cake layered with creamy vanilla pudding, fresh bananas, whipped cream, and crushed vanilla wafers. A Southern classic.
# What goes in:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup buttermilk
10 - 3 large ripe bananas, mashed (about 1 1/2 cups)
→ Pudding Filling
11 - 1 package (3.4 oz) instant vanilla pudding mix
12 - 2 cups cold milk
13 - 1 cup heavy cream, whipped
→ Assembly & Topping
14 - 2 large bananas, sliced
15 - 1 1/2 cups vanilla wafer cookies, roughly crushed
16 - 1 cup heavy cream, whipped (or prepared whipped topping)
# Cooking steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
04 - Mix in the mashed bananas. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Stir until just combined.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Whisk the instant vanilla pudding mix and cold milk together in a bowl for 2 minutes. Let thicken for 5 minutes, then gently fold in the whipped cream. Chill until ready to use.
08 - Place one cooled cake layer on a serving platter. Spread half of the pudding mixture over the top. Arrange a layer of sliced bananas and sprinkle with crushed vanilla wafers.
09 - Place the second cake layer on top. Spread the remaining pudding mixture over it. Decorate with whipped cream, the remaining banana slices, and additional crushed wafers.
10 - Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
# Tips from flavorandfeast:
01 -
- It bridges the gap between Southern banana pudding and celebratory layer cake, so you never have to choose between the two.
- The pudding filling stays cold and luscious against the soft banana cake, creating a texture contrast that makes people go quiet.
02 -
- Warm cake layers will melt the pudding filling into a soupy mess, so patience during cooling is the single most important step in this entire recipe.
- Tossing your sliced bananas in a tiny splash of lemon juice prevents the ugly brown oxidation that makes people second guess dessert.
03 -
- A splash of banana liqueur folded into the pudding filling adds a depth of flavor that makes people ask what your secret is.
- Homemade vanilla pudding made from scratch with real vanilla bean will turn this from great into unforgettable if you have the extra fifteen minutes.