Ingredients
1/2 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/4 teaspoon salt1/8 teaspoon baking soda1/2 cup buttermilkLAYERS:2 cups 2% milk1 package (3.4 ounces) instant French vanilla pudding mix1 package (8 ounces) cream cheese, softened1/2 cup sweetened condensed milk1 package (12 ounces) frozen whipped topping, thawed, divided5 medium ripe bananas
Preparation
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.
Cut cake into 8 pieces; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping and, if desired, additional bananas.
