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A moist and tender banana cake made with real banana puree, topped with creamy vanilla pudding and crunchy Mini NILLA® Wafers. A sliceable cake inspired by classic banana pudding flavors, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 cup (240 g) banana puree (about 2–3 very ripe bananas, mashed)
  • 1/2 cup (120 ml) milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding mix prepared as directed (or about 1 cup homemade vanilla pudding)
  • 1 to 1 1/2 cups Mini NILLA® Wafers, crushed, plus extra for garnish
  • Optional: sliced bananas, whipped cream, or stabilized whipped topping for serving

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan or line with parchment paper.
  2. Mash ripe bananas in a bowl until smooth, yielding about 1 cup of banana puree.
  3. Beat softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in banana puree and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients and milk alternately to the banana mixture, starting and ending with dry ingredients. Mix just until combined to avoid toughness.
  6. Fold in about 1 cup of crushed Mini NILLA® Wafers if desired for extra crunch.
  7. Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare vanilla pudding according to package directions or use homemade pudding. Let pudding set or thicken, chilling for firmer drizzle if desired.
  10. Once cake is fully cooled, spoon or drizzle pudding over the top, allowing some to drip down the sides. Sprinkle additional crushed Mini NILLA® Wafers on top, and garnish with banana slices and whipped cream if using.
  11. Refrigerate the cake for 15–30 minutes to let the pudding set before slicing and serving.

Notes

Use very ripe bananas for best flavor and sweetness., Ensure cake is completely cool before adding pudding topping to prevent melting and sliding., Chill prepared pudding to thicken it for a firmer drizzle over the cake., Reserve some crushed Mini NILLA® Wafers for garnishing to maintain crunchy texture on top., To prevent banana slices from browning, toss them lightly in lemon juice before adding to cake.

Nutrition

Find it online: https://cozyovenkitchen.com/banana-pudding-cake-2/