Traditional Banana Pudding Cake

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 12
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This Traditional Banana Pudding Cake is a delightful fusion of two classic desserts. It's perfect for those who adore the creamy goodness of banana pudding but crave the comfort of a home-baked cake. Let's dive in and whip up something unforgettable!

Ingredients for Traditional Banana Pudding Cake

Vanilla wafer cookies form the crunchy base and add a sweet, buttery layer that complements the bananas. Ripe bananas add natural sweetness and a tropical aroma. Instant vanilla pudding mix is our shortcut to a creamy, luscious filling. It's mixed with whole milk for richness and whipped topping for lightness. A splash of vanilla extract enhances the flavor. Granulated sugar, eggs, and unsalted butter create a moist cake batter, which is lifted by baking powder. Finally, a pinch of salt balances the sweetness.

Tips & Tricks

  • Use ripe bananas for maximum sweetness and flavor.
  • Let the cake cool for at least 15 minutes before serving to make slicing easier.
  • If you prefer a firmer pudding layer, prepare it a few hours ahead and let it chill in the fridge before baking.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a delightful contrast, serve alongside a tart berry compote or a drizzle of caramel sauce.

Frequently Asked Questions

Can I use a different type of milk?
Yes, but whole milk provides the best richness. If using a low-fat or plant-based milk, expect a slightly different texture and flavor.
How should I store the leftovers?
Keep any leftovers covered in the refrigerator for up to 3 days. Enjoy cold or gently warm slices in the microwave.

Traditional Banana Pudding Cake Recipe Walkthrough

Begin by preheating your oven to 350°F (175°C) — a warm welcome for our cake. Grab a 9x13 inch baking dish and give it a good greasing to prevent sticking. Now, create a snug layer of vanilla wafer cookies at the bottom.

Slice up those ripe bananas and nestle them right over the cookies. In a large bowl, whisk together the pudding mix and milk until it thickens into creamy goodness. Gently fold in the whipped topping and vanilla extract until they're well combined. Pour this silky mixture over your cookies and bananas, letting it seep into all the nooks and crannies.

In another bowl, beat together sugar and eggs until they’re light and fluffy — think of this as the airy heart of your cake. Slowly drizzle in the melted butter, beating continuously to keep everything smooth. Now, combine the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to your wet mixture, stirring until just combined. Avoid over-mixing to keep your cake tender.

Pour this cake batter over the pudding layer in your dish, spreading it evenly. Pop it in the oven and bake for 40-45 minutes, or until the top is golden brown and set. Let it cool slightly before serving to ensure each slice holds its shape.

Why You'll Love This Recipe

  • Combines the best of banana pudding and cake in one dish.
  • Perfectly balanced layers of creamy and cakey textures.
  • Ideal for gatherings, leaving everyone asking for seconds.

Ingredients

1 box of vanilla wafer cookies
3 ripe bananas, sliced
1 (3.4 oz) package of instant vanilla pudding mix
2 cups of whole milk
1 (8 oz) container of whipped topping
1 teaspoon of vanilla extract
1/2 cup of granulated sugar
3 large eggs
1 stick of unsalted butter, melted
1 cup of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish.
3. Layer vanilla wafer cookies evenly at the bottom of the dish.
4. Arrange banana slices over the cookies.
5. In a large bowl, whisk together the pudding mix and milk until thickened.
6. Fold in the whipped topping and vanilla extract.
7. Pour the pudding mixture over the bananas and cookies.
8. In a separate bowl, beat together the sugar and eggs until light and fluffy.
9. Slowly add the melted butter to the egg mixture, beating continuously.
10. In another bowl, combine flour, baking powder, and salt.
11. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
12. Pour the cake batter over the pudding layer in the dish.
13. Bake for 40-45 minutes or until the cake is golden brown and set.
14. Allow to cool slightly before serving.

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