Banana pudding is a family favourite. I combined the two while brainstorming in the kitchen.
My family loves it! If you're short on time, replace whipped topping for sweetened whipped cream. 350° oven. Grease 2 9-inch round pans; line with parchment.
Mix first 5 ingredients until moistened, about 30 seconds. 2 minutes on medium; add banana. Half-cup batter per pan.
1 cup vanilla wafers per pan, flat side up. Spread batter on wafers. 15-20 minutes. Check with a toothpick.
Cool in pans 10 minutes before transferring to wire racks. 2 minutes whisk milk and pudding mix. 2-minute soft-set. In a cold bowl, whip cream until it thickens.
Beat confectioners' sugar into soft peaks. Plate one cake layer. Spread pudding. Add another cake layer. Cover cake with whipped cream.
Press 1 cup vanilla wafers onto cake. Garnish with remaining vanilla wafers & banana slices. The longer banana pudding cake stays in the fridge, the gooier the layers.
It improves flavour and becomes spoonable, not sliceable. Here are more dry cake fixes. Tiffany offers substituting whipped topping with homemade whipped cream.