𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
For the cake:
1 cup unsalted butter (softened)
2 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1 tbsp vanilla extract
3 ripe bananas (mashed)
1 box (3.4 oz) vanilla pudding mix (dry)
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream or Greek yogurt
1/2 cup whole milk
Optional topping:
Whipped cream
Crushed vanilla wafers
Sliced bananas
Powdered sugar
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
Preheat oven to 165°C (325°F) and grease a bundt or loaf pan.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each, then stir in vanilla.
Mix in mashed bananas and the dry pudding mix until smooth and creamy.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the batter, alternating with milk and sour cream. Mix just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 15–20 minutes, then transfer to a rack.
Serve slightly warm for the best flavor… and add your favorite toppings if you want to take it to the next level 
Tip:The pudding mix is the secret – it keeps the cake incredibly soft and moist even the next day
