Ingredients:

  • 1 ¾ cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 1 Tbsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter, softened (1 stick)
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla extract
  • 1 cup Milk (whole or semi-skimmed), room temperature
  • 1 (14 oz) can Sweetened condensed milk
  • 1 (3.4 oz) box Instant vanilla pudding mix
  • 2 cups Whole milk, cold
  • 2 cups Heavy whipping cream, cold
  • ¼ cup Confectioners' sugar
  • ½ tsp Vanilla extract (for topping)
  • 4 oz Cream cheese, softened (optional stabilizer)
  • 3–4 large Fresh bananas, sliced
  • 1 cup Vanilla wafers (Nilla Wafers), crushed
  • 1 Tbsp Lemon juice

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease and lightly flour the 9x13 inch baking dish.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cream the Fats: Add the softened butter to the dry ingredients and beat on medium speed until the mixture resembles coarse sand.
  4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the bowl.
  5. Mix to Consistency: Gradually beat in the milk just until the batter is smooth and well combined. Do not overmix.
  6. Bake: Pour the batter into the prepared dish and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool Slightly: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
  8. Prepare the Poke: Using the handle of a wooden spoon, a skewer, or a large fork, poke holes evenly across the entire surface of the warm cake, penetrating almost to the bottom.
  9. Make the Custard Soak: In a separate medium bowl, whisk together the cold whole milk and the instant vanilla pudding mix for 2 minutes until just starting to thicken.
  10. Incorporate Condensed Milk: Whisk in the entire can of sweetened condensed milk until the mixture is uniform and creamy.
  11. Drench the Cake: Immediately and slowly pour the custard soak mixture evenly over the poked cake, allowing the liquid to sink into the holes.
  12. The First Chill: Cover the cake loosely and refrigerate for a minimum of 4 hours, or ideally overnight, until the pudding layer is completely set and the cake is chilled. This step is non-negotiable for cake structure.
  13. Stabilize the Cream: In a cold bowl, beat the cream cheese until smooth. Add the cold heavy cream, confectioners’ sugar, and vanilla. Beat on medium-high speed until firm peaks form.
  14. Prep the Bananas: Slice the bananas thickly. Gently toss them in a small splash of lemon juice to prevent browning.
  15. Layer the Bananas: Arrange the treated banana slices in a single layer over the set custard layer of the cake.
  16. Pipe or Spread Topping: Spread the stabilized whipped cream evenly over the bananas, ensuring they are covered completely.
  17. Garnish: Crush the vanilla wafers and sprinkle them generously over the whipped topping.
  18. Final Chill: Return the cake to the fridge for at least 30 minutes before serving.