Published: · Modified: by Jenna · This post may contain affiliate links · 6 Comments
Jump to Recipe·Print Recipe
Banana Pudding Cake is a delicious dessert that combines the classic flavors of banana pudding with a moist and tender cake. To make this cake, you will need ripe bananas, vanilla pudding mix and vanilla wafers.
Do you guys ever watch Trisha Yearwood on Food Network? I’ve made quite a few of her recipes. Her Chicken Tortilla Soup, Chicken Tortilla Casserole, and Miss Mickey’s Peanut Butter Balls. All of these recipes have been super good and very popular on this site. They kind of over play her episodes on Food Network a lot and I’m glad she finally has a new season out with all new recipes.
If you like Trisha Yearwood recipes try Chicken Tortilla Soup, Chicken Tortilla Casserole, or Cowboy Lasagna.
Jump to:
- Why You Will Like This Recipe
- Ingredients Needed
- How to Banana Pudding Cake
- Other Recipes to Try
- Banana Pudding Cake - Trisha Yearwood
Why You Will Like This Recipe
This banana cake is super moist and instead of flour, it uses very finely ground up vanilla wafer cookies. If you haven’t tried this method yet, you must! The cake doesn’t have any type of baking powder in it.
It’s a very flat cake with layers of vanilla pudding. SO GOOD. I could eat just the cake part of this and not even have any frosting on it at all.
Ingredients Needed
- All-purpose flour, for dusting the pans - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Bananas - make sure they are ripe and very soft
- Freshly squeezed lemon juice -
- Unsalted butter, softened
- Granulated sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chicke
- One 11-ounce box vanilla wafers, crushed
- Buttermilk - To make homemade buttermilk you can add some lemon juice to some regular milk and let it sit out for bit.
- Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- See the recipe card below for a full list of ingredients and measurements.
How to Banana Pudding Cake
For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and 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 in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
For the filling: Separate the yolk 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, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn’t form. Chill in the fridge until completely cooled, about 30 minutes.
Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners’ sugar just before serving.
Other Recipes to Try
Baked Feta Pasta
Stuffed Italian Sausage
Baked Oats with Peanut Butter
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you tried this Banana Pudding Cake orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Banana Pudding Cake - Trisha Yearwood
- Author: Jenna
- Total Time: 4hrs
- Yield: 8 1x
Description
This banana cake is super moist and instead of flour, it uses very finely ground up vanilla wafer cookies.
Ingredients
Scale
- All-purpose flour, for dusting the pans
- 3 ripe bananas
- 2 teaspoons freshly squeezed lemon juice
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- One 11-ounce box vanilla wafers, crushed
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Filling:
- 2 large eggs
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- Pinch salt
- 1 cup milk
- ¼ teaspoon vanilla extract
- Confectioners' sugar, for sprinkling
Instructions
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
- In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and 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 in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
- For the filling: Separate the yolk 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, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
- Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.
Notes
Recipe adapted from Trisha Yearwood
- Prep Time: 45min
- Cook Time: 3hr 25min
- Category: Intermediate
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 613
- Sugar: 76g
- Sodium: 87mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 1g
- Carbohydrates: 89g
- Fiber: 1g
- Protein: 6g
