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1
For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour.
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2
Set aside.
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3
In a small bowl, mash the bananas and then stir in the lemon juice.
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4
Set aside.
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5
Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes.
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6
Add the eggs, one at a time, beating after each addition.
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7
Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers.
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8
Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
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9
Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour.
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10
Cool in the pans for 10 minutes before turning out onto racks to cool completely.
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11
For the filling: Separate the yolk from the white of 1 of the eggs.
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12
Discard the white.
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13
In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined.
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14
Stir in the egg yolk and remaining whole egg, and then stir in the milk.
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15
Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes.
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16
Remove from the heat and stir in the vanilla.
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17
Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form.
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18
Chill in the fridge until completely cooled, about 30 minutes.
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19
Spread the pudding between the cake layers.
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20
Chill the cake until the pudding filling is set, 30 minutes to 1 hour.
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21
Sprinkle the top of the cake with confectioners' sugar just before serving.
