Banana Pudding Cake


For the cake:

  • 2 cups all-purpose flour
  • 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
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1/2 cup buttermilk

For the pudding:

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1/2 cup sour cream

For the topping:

  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup crushed vanilla wafers
  • Sliced bananas for garnish (optional)


  1. Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and mashed bananas.
  4. Gradually mix in the dry ingredients, alternating with the buttermilk, until the batter is smooth and well combined.
  5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. While the cake is baking, prepare the pudding. In a medium bowl, whisk together the pudding mix, cold milk, and sour cream until well combined.
  7. Let the cake cool for 10 minutes, then poke holes all over the surface with a fork.
  8. Pour the pudding over the cake, spreading it evenly into the holes.
  9. Spread the whipped topping over the pudding layer, then sprinkle the crushed vanilla wafers on top.
  10. Chill the Banana Pudding Cake in the refrigerator for at least 2 hours before serving.
  11. Optionally, top with sliced bananas before serving. Enjoy!

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