Preparation
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly flour the sides and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 3 minutes. This creates a soft, moist cake base.
Step 4: Add Eggs and Bananas
Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mashed bananas, mixing until smooth and evenly combined.
Step 5: Finish the Batter and Bake
Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Variation
Banana Pudding Poke Cake: Poke holes in the baked cake and pour pudding over the top.
Chocolate Banana Version: Add mini chocolate chips to the cake batter.
Cream Cheese Frosting Option: Replace whipped cream with cream cheese frosting.
Cupcake Version: Bake as cupcakes for parties.
No-Bake Shortcut: Use a boxed banana cake mix and focus on the pudding layers.
Cooking Note
Ripe bananas are essential. The darker the peel, the sweeter and more flavorful the cake. Allow cake layers to cool completely before assembling to prevent the pudding from melting.
Serving Suggestions
Serve Banana Pudding Cake chilled for the best texture. Garnish with crushed vanilla wafers and a few banana slices just before serving. This cake pairs perfectly with coffee, milk, or sweet tea and works beautifully as a make-ahead dessert.
Tips
Use very ripe bananas for maximum flavor.
Chill the cake for at least 2 hours before slicing.
Add banana slices only right before serving to prevent browning.
Store covered to keep the cake moist.
This cake tastes even better the next day.
Prep Time
25 minutes
Cooking Time
30 minutes
Total Time
2 hours 55 minutes (including chilling)
Nutritional Information (Approximate per slice)
Calories: 410
Protein: 5 g
Sodium: 220 mg
FAQs
Can I make Banana Pudding Cake ahead of time?
Yes, it’s best made a day ahead so the flavors fully develop.
Does this cake need refrigeration?
Yes, because of the pudding and whipped topping, refrigerate leftovers.
Can I use banana pudding mix instead of vanilla?
Absolutely, it adds extra banana flavor.
Can I freeze this cake?
Freeze unfrosted cake layers only. Assemble after thawing.
How long does it last in the fridge?
Up to 3 days when stored covered.
Conclusion
Banana Pudding Cake is a true Southern-inspired dessert that blends comfort, flavor, and elegance into one unforgettable treat. With moist banana cake layers, creamy pudding filling, and light whipped frosting, it delivers everything people love about banana pudding in a beautiful cake form. Perfect for gatherings or special moments, this cake is guaranteed to earn rave reviews and become a cherished favorite. 🍌🍰
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