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Creamy Banana Pudding Cake Recipe Easy Homemade with Fresh Banana Layers

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A nostalgic and comforting dessert featuring moist cake layers, fresh bananas, and homemade creamy vanilla pudding. Perfect for family gatherings and potlucks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (or substitute with milk + 1 teaspoon lemon juice)
  • 2 cups whole milk (substitute almond milk for dairy-free)
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • 3–4 ripe bananas, sliced
  • Whipped cream or meringue (optional)
  • Toasted vanilla wafers or crushed graham crackers (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter and lightly dust with flour to prevent sticking.
  2. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until creamy and pale, about 3-4 minutes with an electric mixer.
  4. Add 2 large eggs one at a time, beating well after each. Then stir in 1 teaspoon pure vanilla extract.
  5. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until smooth and a little thick, about 5 minutes total.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, make the pudding: In a medium saucepan, whisk together ½ cup sugar and ¼ cup cornstarch. Gradually whisk in 2 cups whole milk until smooth.
  8. In a separate small bowl, whisk 4 egg yolks. Slowly add a small amount of the milk mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan.
  9. Cook over medium heat, whisking constantly, until the pudding thickens and just starts to bubble, about 7-8 minutes. Remove from heat and stir in 2 tablespoons butter and 1 tablespoon vanilla extract. Let cool slightly.
  10. Once the cake is cool (about 30 minutes), slice it horizontally in half or into layers if you prefer. Arrange a layer of sliced bananas over the bottom layer.
  11. Spread half of the warm pudding over the bananas, then add the second cake layer. Top with remaining bananas and pudding.
  12. Chill the cake for at least 2 hours to let flavors meld and pudding set.
  13. Optional: spread whipped cream on top and sprinkle with toasted vanilla wafers or crushed graham crackers for texture.

Notes

Use room temperature ingredients for smoother batter and creamier pudding. Do not overmix the batter to avoid a dense cake. Temper egg yolks carefully to prevent scrambling. Slice bananas just before assembling to avoid browning. Chill cake for at least 2 hours for best flavor and texture.

Nutrition

Keywords: banana pudding cake, creamy banana cake, homemade banana pudding, fresh banana layers, easy dessert, family favorite, potluck dessert

Find it online: https://elvafood.com/creamy-banana-pudding-cake-recipe-easy-homemade-with-fresh-banana-layers/