Ingredients :
¾ cup unsalted butter, softened
1½ cups sugar
3 large eggs
2 cups mashed ripe banana
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup plus 2 tablespoons whole buttermilk
1 (3.4-ounce) box banana cream instant pudding mix
2 cups cold whole milk
1 (16-ounce) container frozen whipped topping, thawed
Garnish: grated chocolate
Directions :
- Set oven to 350 degrees. A 13×9-inch baking pan should be coated with flour-based baking spray.
- Using an electric mixer, cream butter and sugar in a large basin until frothy. One at a time, beat thoroughly after each addition of an egg. Banana and vanilla are beat in.
- Combine the flour, baking soda, baking powder, and salt in a medium basin. Buttermilk should be added to the butter mixture in pairs, starting and finishing with the flour mixture. Beat each addition just until mixed. To the preheated pan, spread the batter.
- Bake for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Allow 10 minutes for cooling. Make holes all over the top of the cake with the handle of a wooden spoon.
- Combine pudding mix and cold milk in a medium bowl and whisk until smooth and slightly thickened. all over the cake. Refrigerate for at least 4 hours or up to 24 hours with a loose cover.
- Just before serving, pour whipped topping over the cake and, if like, cover with chocolate. For up to 3 days, cover and store in the fridge.