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Directions:
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Pudding Filling:
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- In a separate bowl, whisk together the milk and egg yolks.
- Gradually whisk the milk mixture into the sugar mixture in the saucepan.
- Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for one minute, then remove from heat.
- Stir in the butter and vanilla extract.
- Transfer the pudding to a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate until completely chilled.