Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
Additional Layers:
- 3 ripe bananas, sliced
- 2 cups whipped cream or whipped topping
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely.
- In a bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, following the package instructions. Let it set in the refrigerator for a few minutes.
- Once the cake has cooled, spread the prepared pudding evenly over the top of the cake.
- Layer the sliced bananas on top of the pudding layer.
- Spread the whipped cream or whipped topping over the bananas to create the final layer.
- Refrigerate the Banana Pudding Cake for at least 1-2 hours before serving to allow the flavors to meld and the cake to set.
Serving:
Slice and serve this delightful Homemade Banana Pudding Cake chilled, savoring the combination of moist cake, creamy pudding, and fresh bananas for a truly indulgent dessert!
