Description
This Old School Banana Pudding Cake Recipe combines classic banana pudding flavors with a moist cake base. It’s an easy-to-make, nostalgic dessert perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cups instant banana pudding mix
- 4 cups cold milk (for pudding)
- 2 cups whipped cream (or whipped topping)
- Fresh banana slices for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, and mix until fully incorporated.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove from the oven and cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- In a large bowl, combine the instant banana pudding mix with 4 cups of cold milk. Whisk for 2-3 minutes until the pudding thickens.
- Gently fold in the whipped cream into the prepared pudding until combined.
- Once the cakes are completely cool, place one layer on a serving platter. Spread half of the banana pudding mixture over the cake layer.
- Place the second cake layer on top and spread the remaining pudding mixture.
- Top with more whipped cream and fresh banana slices, if desired.
Notes
- Use ripe, speckled bananas for the best flavor.
- Chill the assembled cake for a few hours before serving to allow layers to set.
- Store leftovers covered in the refrigerator for up to 5 days.
- Individual slices can be frozen for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A
Keywords: Old School Banana Pudding, Classic banana pudding recipe, Vintage banana pudding, Traditional banana pudding, Grandma's banana pudding recipe, Homemade banana pudding from scratch, Old fashioned banana pudding, How to make old school banana pudding, Southern banana pudding, Easy classic banana pudding, Retro banana pudding dessert, Creamy old school banana pudding