Banana Pudding Poke Cake- this completely from-scratch poke cake is wonderfully creamy and bursting with banana flavor. You are going to love this scrumptious southern dessert.
Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray.
In a medium bowl, whisk together flour, Vanilla wafer crumbs, baking powder, salt, cinnamon, and baking soda. Set aside.
Using an electric mixer, beat sugar, eggs, vegetable oil, buttermilk, and vanilla at medium speed for 2 minutes.
Add flour mixture one-third at a time, beating on low speed until combined between additions.
Mix in mashed bananas. Transfer batter to prepared pan.
Bake for 30 to 35 minutes, or until it feels firm when you press down on top.
Let cake cool at least 10 minutes before poking holes in it.
Make pudding. In a large saucepan, whisk together sugar, cornstarch, and salt.
Whisk in milk and then egg yolks. Bring to a boil over medium heat, stirring constantly. Once it comes to a boil, reduce the heat and simmer for 1 to 2 minutes or until it is thick enough to coat the back of a spoon.
Pour the pudding through a fine-meshed strainer into a large bowl. Stir in vanilla and butter. Let cool for 15 minutes, stirring occasionally.
Poke at least 30 holes in the cake and pour the pudding over the cake. Cover with plastic wrap and refrigerate for at least 2 hours. Overnight is better.
Arrange the sliced bananas and vanilla wafers on top of the cake.
Beat heavy cream until it starts to thicken. Add powdered sugar and continue to beat until thick. Spread on top of the cake.
If desired, decorate with more vanilla wafers on top.