Banana Pudding Cake Recipe | Recipe Cart | Recipe Cart

Ingredients

• 2 cups (400g) granulated sugar
• 3 cups (342g) cake flour
• 1 tablespoon baking powder (12g)
• 1/2 tsp baking soda (3g)
• 1/2 teaspoon (3g) salt
• 12 tablespoons (170g) unsalted butter, softened
• 1 1 /2 cup mashed bananas (about 3 bananas)
• 2 teaspoons lemon juice
• 2 teaspoons (8g) vanilla extract
• 3 large eggs
• 1 1/2 cups (363g) buttermilk
• 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
• 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 2 teaspoons (8 g) vanilla extract
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1 small box instant Vanilla pudding (3.9 oz/96g) We used Jello- Brand
• 2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)
• 1 cup (240g) heavy cream
• 1/4 (29g) cup powdered sugar
• 1 (4g) teaspoon vanilla
• 1 box Vanilla Wafers (we used about 20 coarsely crushed cookies in filling, plus additional for crumb border and cookies around the top. Adjust to your liking)
• Thinly sliced bananas (we used two in the filling- adjust to your liking)