Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsps baking powder
- 1 tsp vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk (for the pudding)
- 3 ripe bananas, sliced
- 1 cup whipped topping (like Cool Whip)
- Chocolate shavings or crushed vanilla wafers for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, alternating with the milk. Mix until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the instant pudding by whisking together the pudding mix and cold milk in a bowl. Let it sit for about 5 minutes until it thickens.
- Once the cakes are completely cool, place one layer on a serving plate. Spread half of the pudding over the layer, then add half of the sliced bananas and top with half of the whipped topping.
- Repeat the layering with the second cake layer, remaining pudding, bananas, and whipped topping.
- For a finishing touch, garnish with chocolate shavings or crushed vanilla wafers if desired. Chill the cake for at least an hour before serving.
- Prep Time: 30
- Cook Time: 30