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    Home » Dessert Recipes

    Banana Pudding Cake - Trisha Yearwood

    Published: Aug 29, 2014 · Modified: Apr 19, 2023 by Jenna · This post may contain affiliate links · 6 Comments

    Jump to Recipe·Print Recipe
    banana pudding cake 004

    Do you guys ever watch Trisha Yearwood on Food Network? I’ve made quite a few of her recipes. Her Chicken Tortilla Soup, Chicken Tortilla Casserole, and Miss Mickey’s Peanut Butter Balls.  All of these recipes have been super good and very popular on this site.  They kind of over play her episodes on Food Network a lot and I’m glad she finally has a new season out with all new recipes.

    This banana cake is super moist and instead of flour, it uses very finely ground up vanilla wafer cookies. If you haven’t tried this method yet, you must! The cake doesn’t have any type of baking powder in it. It’s a very flat cake with layers of vanilla pudding. SO GOOD. I could eat just the cake part of this and not even have any frosting on it at all.

    How to Banana Pudding Cake 

    See and print the  full recipe below.

    For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.

    In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.

    Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.

    For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn’t form. Chill in the fridge until completely cooled, about 30 minutes.

    Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners’ sugar just before serving.

    Other Recipes to Try 

    Baked Feta Pasta 

    Stuffed Italian Sausage

    Baked Oats with Peanut Butter 

    Air Fryer Crispy Fish Sandwiches 

    Lighter Fettuccine Alfredo Sauce 

    If you’ve tried this Banana Pudding Cake  recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest

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    Print

    Banana Pudding Cake - Trisha Yearwood


    ★★★★★

    5 from 1 reviews

    • Author: Jenna
    • Prep Time: 45min
    • Cook Time: 3hr 25min
    • Total Time: 4hrs
    • Yield: 8 1x
    Print Recipe
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    Description

    This banana cake is super moist and instead of flour, it uses very finely ground up vanilla wafer cookies. 


    Scale

    Ingredients

    • All-purpose flour, for dusting the pans
    • 3 ripe bananas
    • 2 teaspoons freshly squeezed lemon juice
    • ¾ cup (1 ½ sticks) unsalted butter, softened
    • 2 cups granulated sugar
    • 3 large eggs
    • One 11-ounce box vanilla wafers, crushed
    • 1 cup buttermilk
    • 2 teaspoons vanilla extract
    • Filling:
    • 2 large eggs
    • ¼ cup granulated sugar
    • 1 tablespoon all-purpose flour
    • 1 tablespoon cornstarch
    • Pinch salt
    • 1 cup milk
    • ¼ teaspoon vanilla extract
    • Confectioners' sugar, for sprinkling

    Instructions

    1. For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
    2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
    3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
    4. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
    5. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.

    Notes

    Recipe adapted from Trisha Yearwood

    • Category: Intermediate
    • Method: Oven
    • Cuisine: American

    Keywords: banana pudding cake

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    Reader Interactions

    Comments

    1. Sherry says

      January 18, 2023 at 8:22 pm

      Question - if I select 3 for making these, are you saying I need 6 pans since 2 pans are needed for 1?

    2. Nancy says

      May 28, 2021 at 3:29 pm

      Never made this version before! Made a double batch and my house smelled like a bakery The ooohs and aaahhhs were all the compliments I needed Will be making this again, Thank you for the recipe

      ★★★★★

    3. Kathy says

      August 05, 2018 at 8:58 am

      I’m going to make this today but I don’t have 9 inch cake pans. I’m thinking of trying to do it in a bundt pan then slice in half after cooled. Any opinions

    4. Dene says

      February 27, 2018 at 8:42 pm

      But this isn’t the picture I’m seeing is it!? I see the filling on the top layer too instead of a dusting of powdered sugar..

    5. Sherrie says

      August 22, 2017 at 2:23 pm

      You said you doubled the vanilla pudding. Is the pudding already doubled in the recipe, or do we double it ouselves?

    6. Kelly says

      July 15, 2017 at 5:26 am

      I made the Banana Cake for my Dad's birthday and it was amazing ! The flavor was fantastic and it was SUPER moist! Bi always bake my cakes a day ahead and I added a little whipped cream and sliced bananas to the top just before serving. Wonderful cake! Is being added to my rotation for sure!

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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