Banana-Bread Banana-Pudding Cake

Recipe by Hippie2MARS
READY IN: 45mins




  • In a large mixing bowl, mash bananas until no large chunks are left.
  • Add eggs and the 1 T vanilla and mix on high speed for about 2 minutes.
  • Lower speed to medium, slowly add the cake mix, then the oil.
  • Mix just long enough to incorporate all ingredients.
  • Pour into 9x13 baking pan and bake 30-35 minutes at 350 degrees.
  • When finished, remove from oven and immediately make 16-20 holes all over the surface of the cake (I use a small wooden dowel for this, but the handle of a wooden spoon works nicely).
  • Allow cake to cool completely; while it's cooling, slice the banana into thin slices and toss the slices in the lemon juice, then set aside.
  • When cake is cooled, whisk 3 cups of the milk with the two boxes of pudding and the teaspoon of vanilla.
  • Working very quickly while the mixture is still thin, pour half the pudding over the holes of the cake, setting aside the remaining half of the pudding.
  • Arrange 16 of the vanilla wafers on top of the cake, covering the holes.
  • To the reserved pudding, whisk in the remaining cup of milk and allow it to set (about 2 minutes); then evenly spread pudding over vanilla wafer layer.
  • Drain the lemon juice off the bananas and layer them over the pudding.
  • Swirl whipped topping over the top, taking care not to pick up the bananas or the pudding.
  • Crush remaining 4 vanilla wafers, sprinkle cookie crumbs over cake.
  • Refrigerate at least 6 hours (overnight is better).