1 pkg. Plain Yellow Cake Mix
8 TBSP. (1 stick) Butter, Melted
1 Cup Whole Milk
3 Large Eggs
1 tsp. Pure Vanilla Extract
1 pkg. Vanilla Instant Pudding Mix
3 Cups Whole Milk
4 TBSP. (1/2 stick) Butter, Cut Up
2 tsp. Pure Vanilla Extract
4 Cups Sliced Bananas ( 3 Large Bananas)
Sweetened Cream or 1 Container (12 oz.) Frozen Whipped Topping, Thawed
1/2 Cup Crushed Vanilla Wafer Cookies ( 10 to 12 Ccookies)
Preheat the oven to 350. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until golden brown and springs back with lightly pressed with your finger, 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.
Meanwhile prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.
Prepare the sweetened cream or whipped topping.
To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the Sweetened Cream or whipped topping, apreading it out to the edges of the cake with a rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temp.