Recipe Background
In a world where everything is fast, instant, and pre-made, nothing tastes better than something made with love and from scratch! Old-Timey Banana Pudding Cake is the flavor blast from the past that brings good times in the kitchen and deliciousness to your tastebuds! This yummy, moist vanilla cake is the base for nostalgic heaven! It's topped with a creamy, thick, vanilla pudding that is then layered with sweet banana slices, rich, fluffy, homemade whipped topping, and a buttery vanilla wafer crumble. Sounds like something momma would have made, huh? Well, take a moment to reminisce. Sit back and let time slow down for a bit with some Old-Timey Banana Pudding Cake!
In a world where everything is fast, instant, and pre-made, nothing tastes better than something made with love and from scratch! Old-Timey Banana Pudding Cake is the flavor blast from the past that brings good times in the kitchen and deliciousness to your tastebuds! This yummy, moist vanilla cake is the base for nostalgic heaven! It's topped with a creamy, thick, vanilla pudding that is then layered with sweet banana slices, rich, fluffy, homemade whipped topping, and a buttery vanilla wafer crumble. Sounds like something momma would have made, huh? Well, take a moment to reminisce. Sit back and let time slow down for a bit with some Old-Timey Banana Pudding Cake!
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups granulated sugar
- 3 large eggs
- 1 cup canola or vegetable oil
- 1/2 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups bananas mashed and overripe
For the pudding:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- kosher salt to taste
- 2 cups whole milk
- 2 large egg yolks
- 1 tablespoon vanilla bean paste
- 1/2 tablespoon salted butter
For the topping:
- 4-5 large bananas barely ripe and sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 20 vanilla wafers coarsely crushed
- 2 tablespoons salted butter melted
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
Directions
- Preheat the oven to 350 degrees F.
- Coat a 19x13-inch baking pan with cooking spray.
- In a medium bowl, sift together 2 1/2 cups of the flour, the baking powder, the cinnamon, 3/4 teaspoon of the salt, and the baking soda.
- In a large bowl, use an electric mixer to beat 2 cups of the granulated sugar, 3 of the eggs, the oil, the buttermilk, and 1 teaspoon of the vanilla together on medium speed until combined, about 2 minutes.
- Add the flour mixture to the sugar mixture, 1/3 at a time, and beat after each addition, on low speed just until smooth.
- Fold 1 1/2 cups of the mashed bananas into the batter.
- Transfer the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
- Transfer the pan to a wire rack and allow the cake to cool for 10 minutes.
- Using the handle of a wooden spoon, poke deep holes all over the cake, about 5 across and 6 down, totaling 30 holes.
- While the cake is cooling, in a large saucepan, whisk 1/2 cup of the sugar, the cornstarch, and the salt to taste together.
- Whisk the milk into the sugar-cornstarch mixture.
- Whisk 2 of the egg yolks into the sugar-cornstarch mixture until well blended.
- Bring the sugar mixture to a boil over medium heat, stirring constantly.
- Immediately reduce the heat to low and simmer, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 1-2 minutes.
- Pour the pudding through a fine wire-mesh strainer into a large bowl.
- Whisk the vanilla bean paste and 1/2 tablespoon of the butter into the pudding.
- Allow the pudding to cool, stirring occasionally, until lukewarm, about 15 minutes.
- Spread the pudding evenly over the cake.
- Cover the cake with plastic wrap, pressing it directly onto the pudding (to prevent a skin from forming) and chill in the fridge for at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap from the cake.
- Scatter the slices from the remaining bananas evenly over the pudding.
- In a large bowl, using an electric mixer, beat the heavy cream, the powdered sugar, and the remaining vanilla on medium-high speed until thick and spreadable.
- Spread the whipped cream over the banana slices, covering the cake in an even layer.
- In a small bowl, stir the vanilla wafers, the remaining melted butter, the remaining flour, and the remaining granulated sugar together.
- Press the wafer mixture with your figures to form small clumps.
- Spread the wafer clumps onto a baking sheet.
- Bake the wafer clumps until crisp and brown, about 5-6 minutes.
- Allow the wafer topping to cool completely, about 5-6 minutes.
- Sprinkle the wafer topping over the whipped cream topping.
- Slice and serve immediately.
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