Soft Banana Cake Baked onto a delicious crust, topped with banana cream pudding, fresh banana slices, and whipped cream.
Servings 12Slices
Author Mandy Merriman - Baking with Blondie
Equipment
9x13 Baking Pan
Large Star/French Tip for Piping Whipped Cream
Ingredients
Banana Pie with Nila Wafer Crust
3 cups Nila Wafers Cookie (or similar shortbread-type cookie) powder 3 cups AFTER, so about 2 11oz boxes worth of Nila Wafers pulsed in a food processor to a fine powder, then 3 cups measured out of it.
1/2cupunsalted buttermelted
Banana Pie Cake Batter
3/4cupbuttermilkroom temperature
2/3cupsour creamroom temperature
4eggwhites room temperature
1/3cupvegetable oil
1Tablespoonvanilla
2/3 cupsmashed ripe bananas
115.25ozWhite Cake MixI prefer the taste and texture of Duncan Hines Cake Mixes
Preheat the oven to 325 degrees and prep a 9x13 sheet pan/dish with baking spray and set aside.
Put the cookies in a food processor and pulse into a fine powder. Add in the melted butter and pulse again until a thick crust forms. Press evenly into the prepared pan and flatted with the bottom of a cup or measuring cup. Set aside - no pre-bake required.
To make the banana cake batter, combine all the ingredients in a bowl except for the cake mix, and whisk together. Sift in the cake mix, and gently stir to combine. Spread over the prepared crust and bake for 32-35 minutes. Let cool completely.
Banana Pudding
While the cake is baking, make the pudding by following the instructions on the pudding box (stir the pudding mix and milk together for 3 minutes and let setup). Place in the fridge until the cake is cooled.
Whipped cream
In a metal bowl with a metal whisk attachment, place them both into the freezer for 5 minutes. Then place them onto the stand mixer and add in the whipped cream. Start on low speed, then increase to the highest speed slowly over 5 minutes until stiff peaks form. Add in the powdered sugar and vanilla and whip up again. Add into a piping bag with a large french/star tip.
Assembly
Spread on a layer of banana pudding over the cake, then place in the freezer for 5 minutes to set.
Pipe on a dollop of buttercream, then add on a banana slice or nilla wafer. Repeat in a row, and then in another row until the top of the cake is filled with rows like the photos shown. Sprinkle with the crumbles or cookies. Serve immediately to keep bananas from browning (like banana love to do!). Enjoy!