This cake is a twist on the classic dessert every Southerner knows so well.Each component of banana pudding is included in this cake—from vanilla wafer crumbs in the batter to a double dose of fresh banana in the filling and sweet whipped cream on top.It’s so good, you might not go back to the original.

Banana Pudding Bundt Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  1 cup (227 grams) unsalted butter, softened1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar3 large eggs (150 grams), room temperature1 tablespoon (18 grams) vanilla bean paste2½ cups (313 grams) all-purpose flour1½ cups (159 grams) finely ground vanilla wafers1½ teaspoons (4.5 grams) kosher salt1 teaspoon (5 grams) baking powder1½ cups (360 grams) whole buttermilk, room temperatureBanana Crème Mousseline (recipe follows)2 large ripe bananas (308 grams), sliced crosswise ¼ inch thickVanilla Whipped Cream (recipe follows)Garnish: banana slices, vanilla wafers InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl.Add eggs, one at a time, beating well after each addition.Beat i

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