Light & Fluffy Banana Pudding Cake
This banana pudding cake is EVERYTHING. The fluffy hot milk sponge cake pairs PERFECTLY with the vanilla pastry cream, fresh banana slices, vanilla wafer cookies and fresh whipped cream.

I don’t often remake cakes or even think about cakes I’ve made because I’m always onto making something new but this banana pudding cake has me DREAMING. It’s so light and fluffy, thanks to the hot milk sponge cake and the whipped cream. She’s a dream.
If you’re into light and fluffy types of cakes I have several for you! I think you’ll love my Lemon Curd Cake, Chantilly Cake and my beloved Tiramisu Cake!
If you’re here for bananas, I actually have a ton of banana recipes but my favorites are fluffernutter banana cake, banoffee cake and chocolate peanut butter banana cake.

What is banana pudding
Banana pudding is an American dessert, more popular in the south, that consists of layering vanilla custard, banana slices, vanilla wafers or ladyfingers and whipped cream. It’s commonly made with store-bought vanilla pudding, sweetened condensed milk, ‘Nilla wafers and Cool whip.
I made every component of this cake from scratch besides the wafer cookies. I felt like there was no replicating those and they’re very nostalgic in this recipe. I also tested a million and one versions of pastry cream and chantilly cream so this cake was the perfect opportunity to use those up too.

Step-by-Step Instructions
Step 1: Start making the pastry cream by whisking together the egg, sugar, cornstarch and salt until they’re smooth.


Step 2: Heat the milk and then use it to temper the eggs. Then return the whole mixture to the pot.

Step 3: Cook the pastry cream for just a couple of minutes, until it starts to thicken, whisking aggressively and then pour it into a bowl with the butter and vanilla.

Step 4: It’ll split at first but as you whisk, the butter and pastry cream will come back together and be smooth and silky.


Step 5: Cover the top of the pastry cream with plastic wrap and place in the refrigerator to chill.

Step 6: Make the cake by heating the milk and butter until it’s hot but not simmering. Set aside.


Step 7: Meanwhile, beat the eggs and sugar until it’s pale and fluffy.

Step 8: Sift the dry ingredients over the eggs and stream the hot milk in with the mixer on low speed. Mix just until the last streak of flour is combined.


Step 9: Distribute the batter evenly among three pans, about 15-16 oz in each, and bake for about 20 minutes.

Step 10: Whip the heavy cream with the powdered sugar and vanilla, once the cakes and the pastry cream have cooled completely.


Step 11: Slice the bananas and toss them with a little lemon juice to prevent them from browning in the cake.

Step 12: Place the first layer of cake onto a flat surface. Top with a generous layer of pastry cream, followed by a single layer of banana slices and a single layer of vanilla wafers. Cover with a layer of whipped cream.




Step 13: Place the second layer of cake on top and repeat with the next layers. Swirl the rest of the whipped cream on the top layer and top with more bananas and vanilla wafers. Refrigerate the cake for at least an hour to set.

What can I make ahead of time?
The whipped cream must be made fresh when using it.
The bananas can be sliced a few hours before assembling but make sure to toss them in lemon juice right away so they don’t turn brown.
The pastry cream can be made 1 day in advance – keep it covered in the refrigerator until ready to assemble.
The cakes can be made in advance. If it’s 1 day, wrap them in plastic wrap as soon as they’ve cooled and leave them at room temperature. If it’s longer, freeze the cakes for up to a few weeks. Remove them from the freezer 1-2 hours before assembling.

Frequently Asked Questions
Just like all the rest of my cakes, I test if it’s done baking by pressing gently on the tallest part of the cake. The cake will spring back if it’s done baking. If it stays indented, give it a few minutes in the oven, before testing again.
I haven’t tested gluten-free flours with sponge cakes but I really don’t see why it wouldn’t work with a 1:1 substitute. It works for all the rest of my cake recipes.
Dairy free butter works in the whole recipe, along with dairy free milk. The whipped cream can be replaced with coconut whipped cream but I haven’t tested any other whipped cream replacements.
I baked these cakes in three 8 inch cake pans.
You can also bake the cake:
– four 6 inch cake pans (going to be way too tall though so I don’t recommend).
– three 7 or 9 inch cake pans (+/- 5 minute bake time)

How to store a banana pudding cake
Cover the cake with foil, a cake dome or a cake carrier and refrigerate for up to a week.
If it’s any longer, feel free to freeze the cake. Slice it and place the slices in an airtight container and freeze for a few weeks. The bananas might get mushy when thawing though so freezing is not ideal.

Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this banana pudding cake, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
Love, B
It was sooo good! I added in extra bananas and wafers!
Definitely the right call 😜 lol
Was told “It’s rated 10/10, second best thing you’ve ever made me.” From a baking standpoint it was pretty easy, definitely a good cake to make with little ones (if you have them). Making again, I’ll probably add additional bananas and pudding mixture since the pudding was a little thin (or smaller cake sizes). Could also use more bananas since it wasn’t banana enough for me, but that’s just personal preference. Good easy recipe
Hi David thank you so much! I agree I like extra pudding and bananas too lol it just gets hard to stack when there’s more
I would like to make this but as a 6in cake, what adjustments would you recommend? Thank you! I can’t wait to try it!
Hi Patty! I haven’t tried it but I would probably just cut the recipe in half. It might be a little bit shorter but that’ll probably make it easier to stack 🙂
Hey
I was wondering if I could use paillete feuilletine in place of the wafers? I believe it will stay crisp in the layers…
I bought a bag of it ages ago and have not found a use for it yet…what do you think?
Looks delicious can’t wait to make it!
Cheers
D
Hey! I don’t see why not, it should work fine 🙂