For Cake:
cooking spray

  • 1 cup full fat sour cream
  • 1/2 cup full-fat milk
  •  1/3 cup vegetable oil
  •  3 large eggs
  •  1 (15.25 oz) box vanilla
  • 1 (3 ounces) box cook and serve banana cream pudding mix (not instant)

Decoration Cream:

  • 8 ounces full-fat cream cheese, at room temperature
  • 1 1/4 cup powdered sugar
  • 2 teaspoons of vanilla extract
  • 3 cups cold heavy cream

For Assembly:

  •  1 (11 ounces) carton Nella Wafer, divided
  • 2 medium ripe bananas (but not sliced)


Put 8 ounces of cream cheese for decorating the cake in the bowl of a stand mixer and let it sit at room temperature while you make the cake. Put a rack in the middle of the oven and turn it up to 350°F. Coat two 9-inch-round trays with cooking spray, and then put parchment paper on the bottom of each.

In a large bowl, whisk together 1 cup of whole sour cream, 1/2 cup of whole milk, 1/3 cup of vegetable oil, and 3 large eggs until the mixture is smooth. Mix until smooth one box of cake mix and one box of banana cream pudding mix. Spread the mixture out evenly on the baking sheets that have been set up.

20 to 25 minutes, or until the top is light brown and a toothpick comes out clean. Set the pans on a wire rack and let them cool all the way down. Make the decorations in the meantime.

To make the decorations, put 1 1/4 cups of powdered sugar and 2 teaspoons of vanilla extract into the bowl of cream cheese. With the paddle attachment, beat on medium speed for 3 to 4 minutes, or until smooth. Slow down the mixer to low and slowly add 3 cups of cold heavy cream. Keep whisking for about 4 minutes, or until the mixture thickens and becomes smooth. Turn the speed up to medium and whisk the garnish for 1–2 minutes, or until it is light, fluffy, and doubled in size. Put 1 cup of frosting in a small bag with a zip-top and set it aside.

Put the cake together: Put 3 1/2 cups of Nilla Wafers in a big bag with a zip-top. Close the bag and use a rolling pin or the bottom of the pan to gently crush the flakes into coarse crumbs. Peel a banana that is about halfway ripe and cut it into thin slices.

Take the cakes out of their molds. Cut off the round tops of each cake with a knife with serrated edges. Putting one layer of cake on a cake stand or serving plate. Doll with one cup of the frosting and use an offset spatula to spread it out in a thin layer from edge to edge. Banana slices and a layer of a cup of crushed Nila flakes on top. Put the last layer of cake on your face.

Use the rest of the cream to decorate the top and sides of the cake. Cover the sides of the cake with the rest of the crushed Nila chips by taking a handful of them and gently pressing them against the side of the cake, starting at the bottom and working your way up, so they stick to the garnish. Any pieces that don't stick and fall off can be put back into the embellishment until all of the sides are covered.
Cut off one of the corners at the bottom of the bag. Put small piles of garnish around the top of the cake to make it look nice. Between each pile of icing, put a whole Nella wafer.


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