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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 19×13-inch baking pan with cooking spray.
Step 3 –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.
Step 4 –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.
Step 5 –Add the flour mixture to the sugar mixture, 1/3 at a time, and beat after each addition, on low speed just until smooth.
Step 6 –Fold 1 1/2 cups of the mashed bananas into the batter.
Step 7 –Transfer the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
Step 8 –Transfer the pan to a wire rack and allow the cake to cool for 10 minutes.
Step 9 –Using the handle of a wooden spoon, poke deep holes all over the cake, about 5 across and 6 down, totaling 30 holes.
Step 10 –While the cake is cooling, in a large saucepan, whisk 1/2 cup of the sugar, the cornstarch, and the salt to taste together.
Step 11 –Whisk the milk into the sugar-cornstarch mixture.
Step 12 –Whisk 2 of the egg yolks into the sugar-cornstarch mixture until well blended.
Step 13 –Bring the sugar mixture to a boil over medium heat, stirring constantly.
Step 14 –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.
Step 15 –Pour the pudding through a fine wire-mesh strainer into a large bowl.
Step 16 –Whisk the vanilla bean paste and 1/2 tablespoon of the butter into the pudding.
Step 17 –Allow the pudding to cool, stirring occasionally, until lukewarm, about 15 minutes.
Step 18 –Spread the pudding evenly over the cake.
Step 19 –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.
Step 20 –Preheat the oven to 350 degrees F.
Step 21 –Discard the plastic wrap from the cake.
Step 22 –Scatter the slices from the remaining bananas evenly over the pudding.
Step 23 –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.
Step 24 –Spread the whipped cream over the banana slices, covering the cake in an even layer.
Step 25 –In a small bowl, stir the vanilla wafers, the remaining melted butter, the remaining flour, and the remaining granulated sugar together.
Step 26 –Press the wafer mixture with your figures to form small clumps.
Step 27 –Spread the wafer clumps onto a baking sheet.
Step 28 –Bake the wafer clumps until crisp and brown, about 5-6 minutes.
Step 29 –Allow the wafer topping to cool completely, about 5-6 minutes.
Step 30 –Sprinkle the wafer topping over the whipped cream topping.
Step 31 –Slice and serve immediately.
