- 10
Ingredients
- CAKE
- 3 3⁄4 3⁄4 cup unsalted butter, softened
- 1 1 1⁄2 1⁄2 cups sugar
- 3 3 3 large eggs
- 2 2 2⁄3 2⁄3 cups all-purpose flour
- 2 2 1⁄2 1⁄2 teaspoons baking powder
- 1 1⁄4 1⁄4 teaspoon baking soda
- 1 1⁄4 1⁄4 teaspoon kosher salt
- 1 1 1 cup whole buttermilk
- 1 1⁄2 1⁄2 cup mashed banana
- 1 1⁄2 1⁄2 teaspoon vanilla extract
- PUDDING
- 1 1 1 cup sugar
- 1 1⁄2 1⁄2 cup all-purpose flour
- 1 1⁄4 1⁄4 teaspoon kosher salt
- 3 3 1⁄2 1⁄2 cups whole milk, divided
- 8 8 8 large egg yolks
- 1 1 1 tablespoon unsalted butter
- 1 1 1⁄2 1⁄2 teaspoons vanilla extract
- 3 3 3 medium bananas, sliced
- 4 4 4 cups frozen whipped topping, thawed
- 1 1⁄2 1⁄2 cup crushed vanilla wafers
- GARNISH
- Whole vanilla wafers
Preparation
Step 1
Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add mashed banana and vanilla, beating just until combined. Spread into prepared baking dish.
Bake until a wooden pick inserted in center comes out clean, about 28 minutes. Let cool for 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
For pudding: In a medium bowl, whisk together sugar, flour, and salt. Whisk in 1⁄2 cup milk and egg yolks. In a large saucepan, place remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat. Add butter and vanilla, stirring until butter melts. Let cool for 10 minutes, stirring occasionally. Pour over cake. Cover and refrigerate until chilled, about 4 hours.
Uncover; top with sliced banana, and spread with whipped topping. Sprinkle with crushed vanilla wafers. Garnish with whole vanilla wafers around edges of dish, if desired.