2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, softened
½ cup vegetable oil
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1 cup buttermilk or whole milk
For the Vanilla Pudding Filling
1 box (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
For the Frosting
1 ½ cups heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract
Optional Garnish
Crushed vanilla wafer cookies
Banana slices (add just before serving)
Ezoic
Instructions
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly flour the sides and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 3 minutes. This creates a soft, moist cake base.
Step 4: Add Eggs and Bananas
Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mashed bananas, mixing until smooth and evenly combined.
Step 5: Finish the Batter and Bake
Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
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