Ingredients
1 package yellow cake mix3 large eggs, room temperature1/2 cup vegetable oil1/4 cup 2% milk1 teaspoon vanilla extract2 cups mashed ripe bananas1 package (12 ounces) vanilla wafers, dividedFILLING:1 cup cold 2% milk 1 package (3.4 ounces) instant banana cream pudding mixWHIPPED CREAM FROSTING:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar Sliced ripe bananas, optional
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
