How to make it

  • To prepare cake:
  • Preheat oven to 375°F.
  • Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
  • Whisk eggs, 1 cup sugar and oil in a large bowl.
  • Stir in mashed bananas, buttermilk and 1 teaspoon vanilla.
  • Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  • Add to the banana mixture and fold in just until blended.
  • Divide the batter between the pans.
  • Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes.
  • Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
  • To make the cream, gently fold the Cool Whip into the vanilla pudding, in a medium sized bowl, using a rubber spatula.
  • To assemble cake:
  • Shortly before serving, place 1 cake layer on a serving plate and spread half the cool whip cream over it.
  • Peel and slice the remaining bananas; arrange half the slices evenly over the cream.
  • Top with the second cake layer.
  • Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
  • TIP: If you don’t have buttermilk, or can’t find fat free buttermilk, you can make your own by mixing 1 tablespoon lemon juice or vinegar to 1 cup fat free milk.

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