Servings: 12–15
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Chill Time: 2 hours
This Banana Pudding Cake combines everything you love about homemade banana cake and classic banana pudding into one irresistible dessert. With a moist banana cake base, a creamy banana pudding layer, fluffy whipped topping, and crunchy vanilla wafers, this is a crowd-pleasing recipe perfect for potlucks, holidays, and family gatherings.
Ingredients
Banana Cake
2 sticks unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
2 egg whites
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups ripe bananas, mashed
1 cup buttermilk
Banana Pudding Layer
1 (5.1-ounce) box instant banana pudding mix
2 cups cold milk
Topping
1 (8-ounce) container whipped topping, thawed
1 ½ cups crushed vanilla wafers
Banana slices, for garnish (optional)
Instructions
1. Preheat & Prepare
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
2. Make the Banana Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–4 minutes.
Beat in the eggs and egg whites one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the mashed bananas and buttermilk, mixing just until combined. Do not overmix.
3. Bake the Cake
Pour the batter evenly into the prepared baking dish.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before assembling.
4. Prepare the Banana Pudding
In a medium bowl, whisk together the instant banana pudding mix and cold milk until thick and smooth, about 2 minutes.
5. Assemble the Cake
Spread the prepared banana pudding evenly over the cooled cake.
Gently spread the whipped topping over the pudding layer, smoothing the surface.
6. Add Toppings & Chill
Sprinkle crushed vanilla wafers over the top and garnish with banana slices if desired.
Refrigerate for at least 2 hours before serving to allow the layers to set.
Tips & Variations
Extra banana flavor: Add an additional ½ teaspoon banana extract to the cake batter
Homemade whipped cream: Replace whipped topping with freshly whipped cream if preferred
Make ahead: This cake can be made a day in advance and tastes even better the next day
Storage: Cover and refrigerate for up to 4 days
Serving Ideas
Serve chilled for best texture
Pair with hot coffee or iced tea
Perfect dessert for summer cookouts, church dinners, and holidays
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