Directions
- Preheat the oven: Set to 175°C (350°F). Grease and flour a 9x13-inch (23x33 cm) baking pan.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas and vanilla extract. Gradually fold in the dry ingredients, alternating with buttermilk, until fully combined.
- Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Make the pudding layer: In a small saucepan over medium heat, whisk together milk, sugar, and cornstarch. Cook, stirring constantly, until thickened, about 3–5 minutes. Remove from heat and stir in vanilla extract. Allow to cool slightly.
- Assemble the cake: Spread the pudding evenly over the cooled cake. Arrange banana slices on top, then sprinkle with crushed vanilla wafers.
- Chill: Refrigerate for at least 1–2 hours to allow the pudding to set.
- Serve: Garnish with whipped cream if desired. Slice into squares and serve chilled for a refreshing, creamy dessert.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 1–2 hours
Total Time: 2 hours
Servings: 12
Difficulty: Easy
Variations & Substitutions
- Chocolate twist: Add 50 g (½ cup) chocolate chips to the cake batter for a chocolate-banana variation.
- Nutty addition: Sprinkle chopped pecans or walnuts between layers for extra texture.
- Vegan option: Use plant-based milk, flax eggs, and dairy-free butter.
- Caramel drizzle: Add a light caramel sauce on top for an extra indulgent touch.
Serving Suggestions
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