This homemade Banana Pudding Cake starts with a deliciously moist cake made with buttermilk. Then it’s topped with classic layers of Southern banana pudding, whipped topping and finished with crumbled vanilla wafer cookies.
Dixie Crystals sponsors this post. All thoughts and opinions are my own.
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Main Ingredients Needed for Banana Pudding Cake
- brown sugar
- vegetable oil
- vanilla pudding mix
- sour cream
- vanilla wafer cookies
- Cool Whip
Recipe Tips & Notes
- This recipe calls for a 10×15 inch baking dish, and I mean a 10×15 inch baking dish— not a 9×13. If you only have a 9×13, that’s okay! Discard about 1 cup of batter before pouring it into the baking dish.
- Always try to use very, very ripe bananas in baking. This will keep your cake moist and increase the sweetness.
- If you don’t want to use Cool Whip on top, try using my favorite Homemade Whipped Cream (it’s stable!).
Ready to make this recipe?
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3 large bananas, mashed
1/2 cup Dixie Crystals Light Brown Sugar
3 large eggs, room temperature
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour*
2 bananas, sliced
5.9 ounces instant vanilla pudding mix
1/2 cup sour cream
2 1/2 cups skim milk
2 cups vanilla wafer cookies
Preheat oven to 350ºF.1
Whisk together bananas, sugar, and brown sugar.2
Mix in eggs one at a time. Add in buttermilk, vegetable oil, vanilla extract, and salt and mix well.3
Sift together salt, baking soda, baking powder, and flour. 4
Add dry mixture to wet mixture until well incorporated.5
Pour batter into a greased 10X15-inch baking dish. Bake for 30-40 minutes until a toothpick inserted comes out clean.6
Once cake has cooled, layer sliced bananas on top of cake.7
Whisk together pudding mix, sour cream, and skim milk. Pour pudding over bananas.8