Banana Pudding Cake

1.FOR THE CAKE MIX Preheat oven to 350°F. Coat a baking dish with cooking spray.

2.Sift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside.

3.Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk, blending after each addition until smooth. (Do not over beat as this will yield a dry cake.) Add vanilla and banana extracts to mixture. Mix to evenly incorporate.

4.Pour into baking dish. Bake for 20 to 25 minutes or until tester inserted into cake comes out clean.

5.PUDDING MIXTURE Add all-purpose flour, sugar, and 2 cups of milk into mixing bowl and whisk until smooth. In a separate bowl crack 4 eggs and separate the egg yolks from the whites. Add the egg yolks to the wet mixture and stir. Discard the egg whites. Add a pinch of salt. Add 2 more cups of whole milk, continue to stir until smooth.

6.Heat steamer pot or double boiler with 1-2 inches of water inside. Once boiling, place mixing bowl with pudding mixture inside. Mix continuously until mixture thickens and reach a pudding texture (est 8-12 minutes to thicken). Once you reach desired texture, turn off heat, add 2 tbsp of butter and 1 tsp vanilla extract. Mix thoroughly and allow mixture to cool for at least 15 minutes. (Tip: add 1-2 drops of yellow food coloring for richer color, mix well).

7.PREPARE BANANAS Slice bananas into 1/4" slices

8.ASSEMBLE THE CAKE & PUDDING Using the back end of a rounded kitchen utensil, poke several holes (evenly) on top of the cake. Next pour and cover the top of cake with half of the pudding mix. Next, place a layer of the bananas on top of the pudding mix. Next, place an even layer of the vanilla wafers on top of the bananas. Next pour and cover the wafers with the remainder of the pudding mix. Set aside.

9.WHIPPING CREAM MIX While using an electric mixer, place 3 cups of cold heavy whipping cream inside mixing bowl and whisk for 2 minutes on low speed. Next, gently add 2/3 cup of confectioner's sugar. Increase whipping speed to medium and whisk for an additional 2 minutes. Next, reduce speed and add 1 tsp of vanilla extract. Increase speed and continue to whisk until mixture reaches a stiff peak texture.

10.Transfer cream mixture to a piping bag or apply cream mixture to pudding dish as desired. Once complete, allow banana pudding cake time to cool in fridge for at least 2 hours and ENJOY! Serve cool or cold.