Banana Pudding Cake for 12 Servings

Instructions:

1. In a large bowl, beat the softened butter and sugar until the mixture looks pale and fluffy.
2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. Mix in the mashed bananas until fully incorporated.
4. Alternately add the flour mixture (flour, baking powder, salt) and the milk to the batter. Mix on low speed until just combined.
5. Pour into a greased 9x13 pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely on a wire rack.
7. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk.
8. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens into a glossy custard.
9. Remove from heat and stir in the butter and banana extract until the pudding is smooth.
10. Pour the pudding over the cooled cake, spreading it evenly to the edges.
11. Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
12. Spread the whipped cream in a thick layer over the set pudding.
13. Top with sliced bananas and a generous sprinkle of crushed vanilla wafers.
14. Refrigerate for at least 4 hours to allow the layers to bond.