Banana Pudding Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, ensuring even coverage for easy cake removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well incorporated. Add the mashed bananas and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Mix until just combined, being careful not to overmix.
5. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the pudding layer. In a large bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk until thickened. Set aside.
7. Once the cake is baked, remove it from the oven and let it cool completely in the baking dish.
8. Once the cake has cooled, spread the prepared pudding evenly over the top, creating a smooth layer.
9. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer.
10. Sprinkle the crushed vanilla wafer cookies over the whipped cream layer, ensuring even coverage.
11. For an added touch of elegance, garnish the cake with banana slices and whole vanilla wafer cookies.
12. Refrigerate the Banana Pudding Cake for at least 2 hours before serving to allow the flavors to meld together and the layers to set.
13. Slice into generous portions and serve chilled. Enjoy the delectable blend of flavors and textures in every mouthful!

Nutritional Information: