Banana Pudding Cookie Cake

Ingredients:

Cakes

• 3 ripe bananas
• 2 tsp freshly squeezed lemon juice
• 165 g butter, softened
• 2 tbsp. sugar
• 3 large eggs
• 310 g vanilla wafer cookies, crumbled
• 1 cup of sour milk or kefir
• 2 tsp vanilla extract

Filling

• 2 large eggs
• 1/4 cup sugar
• 1 tbsp flour
• 1 tbsp cornstarch
• A pinch of salt
• 1 cup of milk
• 1/4 tsp vanilla extract
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 350°F (175°C). Spray two 9-inch round baking pans with nonstick spray and lightly dust them with flour.
2. CakesIn a small bowl, mash the bananas and stir in the lemon juice. Using an electric mixer, beat the butter and sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition.
   
   Add in three passes vanilla wafer cookiesAdd the buttermilk and sour milk in two batches, beginning and ending with the cookies. Whisk until combined, then add the mashed bananas and vanilla and whisk until completely smooth.
3. Divide the batter evenly between the pans and bake for about 1 hour, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
4. FillingSeparate the yolk from the white of 1 egg. Discard the white. In a saucepan, whisk together the sugar, flour, cornstarch, and salt until completely combined. Stir in the egg yolk and remaining whole egg, then whisk in the milk. Cook over medium heat, stirring frequently and uncovered, until the pudding thickens, 5-7 minutes. Remove from heat and whisk in the vanilla extract.
5. Cover the pudding with plastic wrap, placing it directly on the surface to prevent a skin from forming. Refrigerate until completely cool, about 30 minutes.
6. Divide the pudding between the layers. Refrigerate the cake for 30 minutes to 1 hour to allow the filling to set. Just before serving, dust the cake with powdered sugar.