🍌 Banana Pudding Cake
🧾 Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 cup butter (softened)
- 4 eggs
- 1 cup milk
- 2–3 ripe bananas (mashed)
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the pudding layer:
- 1 package instant vanilla pudding mix
- 2 cups cold milk
For layering:
- 1 box vanilla wafers
- 2–3 bananas (sliced)
For topping:
- 2 cups whipped cream (or whipped topping)
👩🍳 Instructions
1. Make the cake
- Preheat oven to 180°C (350°F).
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in mashed bananas and vanilla.
- In another bowl, mix flour, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with milk.
- Pour into greased baking pan(s).
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
2. Prepare pudding
- Whisk pudding mix with cold milk for 2–3 minutes until thick.
- Chill in the fridge for 5–10 minutes.
3. Assemble the cake
- Slice cake into layers (or use as a single base).
- Add a layer of vanilla wafers.
- Spread pudding over the cake.
- Add sliced bananas.
- Repeat layers if desired.
4. Add topping
- Spread whipped cream on top.
- Crush a few vanilla wafers and sprinkle for garnish.
❄️ Chill & Serve
- Refrigerate for at least 2 hours before serving (this helps flavors blend beautifully).
⭐ Tips
- Use very ripe bananas for stronger flavor.
- Add a drizzle of caramel for extra richness.
- Best served chilled for that classic banana pudding taste.
If you want, I can give you a no-bake version or a quick 30-minute shortcut recipe too.