Banana Pudding Cake

Ingredients

Ripe bananas

3, mashed

All-purpose flour

2 cups

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3, large

Vanilla extract

1 teaspoon

Milk

1 cup, divided

Instant vanilla pudding mix

1 package (3.4 oz)

Whipped cream

2 cups, for topping

Vanilla wafers

1 cup, crushed

Banana slices

1 cup, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a mixing bowl, combine the mashed bananas, flour, baking powder, and salt. Mix well and set aside.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the banana mixture to the butter mixture, alternating with 1 cup of milk. Mix until just combined; do not overmix.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the vanilla pudding according to the package instructions using the remaining cold milk.
9. Once the cake has cooled, poke holes all over the surface using the handle of a wooden spoon.
10. Pour the prepared vanilla pudding over the cake, spreading it evenly and allowing it to seep into the holes.
11. Top the cake with whipped cream, crushed vanilla wafers, and banana slices.
12. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
13. Slice and enjoy this creamy, dreamy Banana Pudding Cake!