Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 8 oz cream cheese, softened (225g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs, room temperature
  • 1/4 cup Amaretto liqueur (60ml)
  • 1 tsp pure vanilla extract (5ml)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp salt (3g)
  • 1 cup overripe bananas, mashed (225g)
  • 1/2 cup crushed Nilla Wafers (60g)
  • 1 cup powdered sugar (120g)
  • 2 tbsp Amaretto liqueur (30ml)
  • 2 tbsp melted butter (30g)
  • 1 tbsp heavy cream (15ml)
  • 1 package instant vanilla pudding mix (96g)
  • 2 cups cold whole milk (480ml)
  • 2 medium bananas, sliced
  • 12 whole Nilla Wafers

Instructions:

  1. Preheat your oven to 325°F (163°C) and thoroughly grease a 10-12 cup Bundt pan with butter or non-stick spray.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth.
  3. Gradually beat in the granulated sugar for 3-5 minutes until the mixture is pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the Amaretto liqueur and vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Slowly add the flour mixture to the wet ingredients on low speed, mixing until just combined to avoid overworking the gluten.
  7. Fold in the mashed bananas and crushed Nilla wafers using a rubber spatula.
  8. Pour the batter into the prepared Bundt pan and bake for 95 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and allow the cake to cool completely on a wire rack.
  10. Prepare the glaze by whisking together powdered sugar, Amaretto liqueur, melted butter, and heavy cream until smooth; drizzle over the cooled cake.
  11. Prepare the pudding by mixing the instant vanilla pudding mix with cold whole milk. Spread the pudding over the glazed cake and top with fresh banana slices and whole Nilla wafers.