Description
Banana pudding cake delivers Southern comfort straight to your dessert plate, blending creamy layers of nostalgia with classic homestyle charm. Rich vanilla wafer crumbles and smooth banana-infused cream make this Southern classic a total crowd-pleaser your family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 cup buttermilk
Supporting Ingredients:
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 package instant vanilla pudding mix
- 2 cups whipped topping
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch cake pan thoroughly with butter.
- Beat ½ cup softened butter with 1 cup sugar in a large mixing bowl until light and fluffy.
- Incorporate 2 eggs one at a time into the butter mixture, then fold in 2 ripe mashed bananas until smooth.
- Sift together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl.
- Slowly blend dry ingredients into the banana mixture, alternating with 1 cup buttermilk and 1 teaspoon vanilla extract.
- Pour the batter evenly into the prepared pan, ensuring a smooth surface.
- Bake at 350°F for 32-35 minutes, checking doneness with a toothpick inserted in the center.
- Remove from oven and allow the cake to cool completely on a wire rack for about 1 hour.
- Prepare instant vanilla pudding mix according to package directions using the recommended milk quantity.
- Spread pudding across the top of the cooled cake in an even layer.
- Cover pudding layer with 2 cups of whipped topping, creating smooth peaks.
- Refrigerate the cake for at least 2 hours before serving to set the pudding and topping.
Notes
- Ripe bananas are key to deep, rich flavor, so choose spotted, soft bananas for maximum sweetness.
- Buttermilk helps create an incredibly tender crumb, so don’t substitute regular milk without adjusting the recipe.
- For a gluten-free version, swap wheat flour with a reliable cup-for-cup gluten-free blend and check baking powder ingredients.
- Serving this chilled makes the pudding layers set perfectly and enhances the cake’s overall texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 276 kcal
- Sugar: 26 g
- Sodium: 243 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg