Banana Pudding Cake

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon table salt
• 4 large egg yolks
• 2 cups half-and-half
• 3 tablespoons salted butter
• 2 teaspoons vanilla extract
• 1 cup (8 oz.) salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups (about 11 1/4 oz.) bleached cake flour (such as Swans Down), plus more for dusting pans
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• Vegetable shortening
• 1 cup heavy cream
• 2 medium (7 oz. each) bananas, cut into 1/4-in.-thick slices
• 20 vanilla wafers, plus more for garnish

1. Prepare the Filling: Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl; gradually whisk into sugar mixture. Cook over medium, whisking constantly, until mixture just starts to bubble, 6 to 7 minutes. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in butter and vanilla until completely incorporated; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
2. Meanwhile, prepare the Cake Layers: Preheat oven to 350u0b0F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. With mixer running on medium speed, gradually add sugar, beating until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
3. Stir together cake flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans.
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 19 to 23 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
5. Beat heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold whipped cream into chilled custard Filling.
6. Assemble cake: Horizontally slice a very thin layer off the top of each Cake Layer with a serrated knife (to remove any dome). Place 1 Cake Layer, cut side up, on a serving platter; cover Cake Layer with half of sliced bananas. Spread about 1 1/2 cups Filling over top of bananas. Top with second Cake Layer, cut side up; repeat with remaining bananas and 1 1/2 cups Filling, ending with remaining Cake Layer, cut side down. Spread top and sides of cake with Vanilla Whipped Cream Frosting.
7. Crush 20 vanilla wafers in a ziplock bag, and press crushed wafers gently around bottom of cake (about 2 to 3 inches up the sides). Garnish top of cake with whole vanilla wafers.

granulated sugar, cornstarch, salt, egg yolks, butter, vanilla, butter, sugar, eggs, vanilla, bleached cake flour, baking powder, salt, milk, vegetable shortening, heavy cream, bananas, vanilla wafers

Taken from www.myrecipes.com/recipe/banana-pudding-cake (may not work)