Categories: Cakes - Frosting - Icing
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. baking soda
- 1/2 cup buttermilk
- Layers:
- 2 cups 2% milk
- 1 pkg. (3.4 oz.) instant French vanilla pudding mix
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 pkg. (12 oz.) frozen whipped topping. thawed, divided
- 5 medium ripe bananas
Directions
-
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition just until combined.
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Transfer to greased 9 × 5 inch loaf pan. Bake at 325 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely.
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In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3 1/2 cups whipped topping.
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Cut cake into eight slices and arrange on bottom of ungreased 13 × 9- inch dish; trim to fit. Slice bananas; arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping.