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A tender banana-flavored cake combining real mashed bananas, Mini NILLA® Wafers, and a smooth vanilla pudding drizzle, topped with whipped cream and banana slices for a nostalgic dessert.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 1 tsp vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding mix plus 2 cups cold milk (or 2 cups prepared vanilla pudding)
  • 1 (3.5 oz) bag Mini NILLA® Wafers (reserve about 1/2 cup crushed for folding in and 1/2 cup whole for topping)
  • Optional: whipped cream or whipped topping and banana slices for garnish

Instructions

  1. Preheat oven to 350°F (175°C); grease and flour a 9×13-inch pan or line with parchment.
  2. Measure 2 cups all-purpose flour by spooning into the cup and leveling; whisk together flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt; set aside.
  3. Mash very ripe bananas (about 2 medium) to make 1 cup mashed banana; set aside.
  4. Beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
  5. Add 2 large eggs one at a time, mixing briefly after each addition, then stir in 1 tsp vanilla extract.
  6. Mix in the mashed bananas, 1/2 cup sour cream (or plain Greek yogurt), and 1/4 cup milk until smooth.
  7. Slowly add the dry ingredients to the wet ingredients, mixing just until combined; avoid overmixing.
  8. Gently fold in about 1/2 cup crushed Mini NILLA® Wafers, reserving remaining wafers for topping.
  9. Pour batter into prepared pan and spread evenly.
  10. Bake for 25–35 minutes, checking at 25 minutes with a toothpick; toothpick should have a few moist crumbs but no wet batter.
  11. Let cake cool in pan for about 15 minutes, then transfer to wire rack to cool completely.
  12. Prepare instant vanilla pudding according to package directions or use 2 cups prepared pudding; chill until thick but still spoonable.
  13. Once cake is completely cool, spoon or drizzle chilled pudding over top, letting some seep into crumb.
  14. Top with whipped cream if desired, add banana slices if using, and scatter remaining Mini NILLA® Wafers on top.
  15. Chill assembled cake at least 30 minutes before serving to let pudding set.

Notes

Use very ripe bananas with brown spots for best flavor and natural sweetness., Spoon and level flour when measuring to keep cake light., Mix batter just enough to combine after adding flour to avoid toughness., Fold crushed wafers gently to maintain crunch., For firmer pudding layer, use slightly less milk or chill longer before topping., Cake can be made as layered cake, mini cakes, or cupcakes., Substitutions for wafers include graham crackers or vanilla sandwich cookies., Add 1–2 tablespoons dark rum or bourbon to batter for adult version., Store assembled cake covered in fridge up to 3 days; wafers soften over time., Bake cake base up to two days before assembling to prepare ahead., Freeze cooled, unassembled cake wrapped tightly up to 2 months; thaw before adding pudding., Best served chilled or room temperature; warm slices briefly in microwave, then add fresh pudding or whipped cream., Homemade pastry cream can replace pudding, chill until set before topping., Use gluten-free flour blend and vanilla wafers for gluten-free version., Add fresh banana slices just before serving to avoid browning., To prevent sogginess, cool cake completely before adding pudding and chill pudding to thickness.

Nutrition

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