Banana Pudding Cake with Vanilla Wafer Crunch (Print Version)
Soft banana sheet cake topped with vanilla pudding cream, fresh bananas, and buttery vanilla wafer crunch.
# Ingredients:
For the banana cake
01 -
Nonstick baking spray, for the pan
02 -
3 medium very ripe bananas, mashed (about 1 1/4 cups)
03 -
1 tablespoon fresh lemon juice
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
1 1/4 cups (250 g) granulated sugar
06 -
1/4 cup (60 ml) neutral oil
07 -
3 large eggs, room temperature
08 -
1/2 cup (120 g) sour cream, room temperature
09 -
1/2 cup (120 ml) buttermilk, room temperature
10 -
2 teaspoons vanilla extract
11 -
2 cups (250 g) all-purpose flour
12 -
1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
14 -
1/2 teaspoon fine salt
For the pudding cream
15 -
1 (3.4 oz or 96 g) box instant vanilla pudding mix
16 -
1 1/2 cups (360 ml) cold whole milk
17 -
1 cup (240 ml) cold heavy cream
18 -
2 tablespoons powdered sugar
19 -
1 teaspoon vanilla extract
For the vanilla wafer crunch
20 -
2 cups (about 120 g) coarsely crushed vanilla wafer cookies
21 -
2 tablespoons (28 g) unsalted butter, melted
22 -
Pinch fine salt
23 -
1 medium just-ripe banana, sliced, for topping
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13-inch metal baking pan and line the bottom with parchment paper.
02 -
Mash the bananas with lemon juice. In a large bowl, beat the softened butter and sugar until pale and fluffy, about 2 minutes. Beat in the oil, then the eggs one at a time. Mix in the sour cream, buttermilk, vanilla, and mashed bananas.
03 -
Whisk flour, baking powder, baking soda, and salt in a separate bowl. Fold the dry ingredients into the banana mixture just until no dry streaks remain.
04 -
Spread the batter evenly in the pan. Bake for 30-35 minutes, until the top springs back and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
05 -
Whisk pudding mix and cold milk for 2 minutes, then let it thicken for 5 minutes. Whip the heavy cream with powdered sugar and vanilla to soft peaks. Fold the whipped cream into the pudding.
06 -
Toss crushed vanilla wafers with melted butter and a pinch of salt. Spread on a parchment-lined sheet pan and bake at 350°F for 7-9 minutes, stirring once, until lightly toasted. Cool completely.
07 -
Spread the pudding cream over the cooled cake. Chill for at least 1 hour. Just before serving, top with sliced banana and the cooled vanilla wafer crunch.
# Notes:
01 -
Chill the cake for cleaner slices.
02 -
Add the sliced banana and wafer crunch right before serving.
03 -
Leftovers keep refrigerated for up to 3 days.