Banana Pudding Cake

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IngredientsBanana Pudding Cake Frosted


  • Nonstick cooking spray, for spraying the pan
  • Three) bananas
  • 2 teaspoons freshly squeezed lemon juice
  • 3/4 cup unsalted butter, softened approximately 1 1/2 sticks
  • 2 cups granulated sugar
  • Three large eggs
  • One 11 ounce box vanilla wafers, crushed
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


  • Two large eggs
  • 1/4 cup granulated sugar
  • 1 tablespoon all – purpose flour
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 cup milk
  • 1/4 teaspoon vanilla extract


  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 Tbsp. milk


For the cake:

  1. Preheat the oven to 350°. Spray 29 inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside
  2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and the granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk and 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
  3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about one hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
  4. For the filling: separate the yolks from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, it’s stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the putting with plastic wrap, laying the ramp directly on the surface so a skin doesn’t form. Chill in the refrigerator until completely cool, about 30 minutes.
  5. Spread the putting between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour.


  1. Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.
  2. Frost Cake
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