Light & Fluffy Banana Pudding Cake
This Light & Fluffy Banana Pudding Cake is a dreamy dessert that blends the comforting flavors of banana cream pie with the moist texture of banana cake. It's perfect for celebrations or satisfying sweet cravings, offering creamy layers and banana-rich bites.
Equipment
- Mixing Bowls
- electric mixer
- Cake Pans
- Oven
Ingredients
Banana Cake Batter
- 3 ripe bananas mashed
- 2 cups all-purpose flour sifted
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 box vanilla pudding mix instant
- 1 cup milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
Topping & Filling
- 2 cups whipped cream for topping and filling
- 1 banana sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mash ripe bananas in a bowl until smooth. Add sugar and softened butter; cream until light and fluffy.
- Add eggs and vanilla extract. Mix until fully combined and slightly airy.
- Sift in flour and baking powder. Fold gently until just combined. Avoid overmixing.
- Add vanilla pudding mix and milk. Stir until batter is smooth. Divide evenly into prepared pans.
- Bake for 30–35 minutes or until golden and a toothpick inserted comes out clean. Let cool completely on wire racks.
- Layer cakes with whipped cream in the middle. Frost the top with more cream and garnish with banana slices.
Notes
- Use only ripe bananas for best flavor.
- Don’t overmix the batter or the cake will turn dense.
- Let cake cool fully before adding whipped cream to prevent melting.