Banana Pudding Cake

Directions:

Making the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Pudding Filling:

1. In a saucepan, whisk together the sugar, cornstarch, and salt.
2. In a separate bowl, whisk together the milk and egg yolks.
3. Gradually whisk the milk mixture into the sugar mixture in the saucepan.
4. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for one minute, then remove from heat.
5. Stir in the butter and vanilla extract.
6. Transfer the pudding to a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate until completely chilled.