Can I make banana pudding cake ahead of time?

Absolutely! This banana pudding cake actually tastes better when made a day ahead. The overnight rest allows the cake to fully absorb the pudding, creating that perfect moist texture. Just wait to add fresh banana slices and wafer crumbs until right before serving to maintain their texture and appearance.

What's the best way to prevent bananas from browning on top?

To keep your banana slices looking fresh, lightly brush them with lemon or pineapple juice before arranging on the cake. The acid prevents oxidation without affecting the flavor. Alternatively, add the banana garnish right before serving rather than during initial assembly.

Can I use homemade pudding instead of instant pudding mix?

Yes, you can definitely use homemade vanilla pudding! Just make sure it's completely cooled before spreading over your cake. Homemade pudding will give you a richer flavor, though instant pudding mix provides more stability for the layers and is much more convenient for this particular recipe.

Homemade Banana Pudding Cake Made Easy in 7 Steps

Description

Layers of moist banana cake soaked with creamy vanilla pudding, topped with fluffy whipped cream, fresh banana slices, and crunchy vanilla wafers. This indulgent dessert is perfect for gatherings, potlucks, or a sweet treat any day!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour

1½ cups granulated sugar

½ cup unsalted butter, softened

3 large ripe bananas, mashed

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

For the Pudding Layer:

2 boxes (3.4 oz each) instant vanilla pudding mix

3 cups cold whole milk

1 cup heavy cream

¼ cup powdered sugar

For Topping:

2 cups heavy whipping cream

⅓ cup powdered sugar

1 teaspoon vanilla extract

2 medium bananas, sliced

1 sleeve vanilla wafers, crushed

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Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Cream ½ cup butter with 1½ cups sugar until fluffy. Mix in 3 mashed ripe bananas, 2 eggs, and 1 tsp vanilla.
Whisk 2 cups flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt. Alternately add dry ingredients with 1 cup buttermilk, starting and ending with flour. Mix until just combined.
Bake 25–30 mins until toothpick comes out clean. Cool completely.

2. Make Pudding Layer

Whisk 2 boxes instant vanilla pudding with 3 cups cold milk until thick.
Whip 1 cup heavy cream with ¼ cup powdered sugar, fold into pudding.

3. Assemble Cake

Poke holes in cooled cake with a fork. Spread pudding layer evenly so it seeps into holes.

4. Whipped Topping

Whip 2 cups heavy cream with ⅓ cup powdered sugar and 1 tsp vanilla until stiff peaks form. Spread over pudding.

5. Final Touches

Arrange sliced bananas on top and sprinkle with crushed vanilla wafers. Refrigerate at least 4 hours or overnight.

Notes

Use ripe bananas for optimal sweetness and flavor.

Chill overnight to let flavors meld and pudding soak into cake.

Cold milk ensures pudding sets properly.

Avoid overmixing cake batter after adding flour to prevent a dense texture.

Add fresh banana slices and wafers just before serving for best presentation.

Storage

Refrigerate covered up to 5 days.

Add banana slices and crushed wafers right before serving.

Serving Suggestions

Serve in clear glass bowls to showcase layers.

Drizzle with caramel or sprinkle cinnamon for extra flair.

Pairs perfectly with coffee or sweet tea.

Prep Time: 30 minutes

Nutrition

Calories: 420
Sugar: 48g
Sodium: 380mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 62g
Protein: 7g
Cholesterol: 85mg