Banana Pudding Cake with Cream Cheese Frosting and Vanilla Wafers

• 2 cups cold whole milk
• 1 tablespoon vanilla extract
• ¼ cup granulated sugar
• 1 (3.4 oz) box banana cream instant pudding mix

For the Cream Cheese Frosting:

• 2 sticks salted butter, room temperature
• 2 (8 oz) blocks cream cheese, room temperature
• 2 lb powdered sugar
• 1 tablespoon vanilla extract

For Assembly:

• Vanilla wafers, crushed (for layering and garnish)
• Sweetened condensed milk, for drizzling

Instructions

1. Bake the Cake Layers

1. Preheat oven to 325°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, sift together the flour and baking powder. Set aside.
3. In a small bowl, mash the ripe banana until smooth. Set aside.
4. In a large mixing bowl, whisk together the butter, oil, sugar, banana extract, and vanilla extract until smooth and well-blended.
5. Add the eggs one at a time, whisking thoroughly after each until the yolk disappears.
6. Mix in the mashed banana until fully incorporated, then whisk in the milk.
7. Add the sifted flour mixture in two parts, mixing gently after each addition. Do not overmix; stir just until the flour disappears. Finish folding with a spatula for a smooth batter.
8. Divide the batter evenly among the prepared cake pans and bake for 25–30 minutes, or until the cakes are golden and spring back lightly when touched. A toothpick inserted should come out clean.
9. Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks. Once cooled, wrap the layers and set aside.

2. Make the Banana Pudding Filling