Banana Cream Cake

banana cream cake

This easy banana cream cake is baked and served straight from the pan.

Banana Cream Cake
Makes 10 to 12 servings
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  1. ¾ cup butter, softened
  2. 1½ cups sugar
  3. 3 large eggs
  4. 2 cups mashed ripe banana (about 4 medium)
  5. 1 teaspoon vanilla extract
  6. 2¼ cups all-purpose flour
  7. 1½ teaspoons baking powder
  8. ½ teaspoon baking soda
  9. ¼ teaspoon salt
  10. ¼ cup plus 2 tablespoons whole buttermilk
  11. 1 (3.4-ounce) box banana cream instant pudding mix
  12. 2 cups milk
  13. 1 (12-ounce) container frozen whipped topping, thawed
  14. Garnish: grated chocolate
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla.
  3. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
  4. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in ½-inch intervals.
  5. In a medium bowl, whisk together pudding mix and milk until smooth and slightly thickened. Pour over top of cake. Loosely cover cake, and refrigerate for 4 hours. Spread whipped topping onto cake; garnish with chocolate, if desired. Cover and refrigerate for up to 3 days.
  1. For the best flavor, use very ripe bananas that have dark spots on the peels.
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