When I was small, I was obsessed with banana. Bananas all the time. Cake, bread, ice cream, pie, and especially banana pudding. This cake is a fun way to satisfy all of those cravings in one 10×13 inch pan.
Start this cake by mixing all your cake ingredients together for 3-5 minutes, until they are well combined. Pour into a greased and floured 10×13 inch pan, and bake at 350 until the top is golden brown and a tester comes out clean.
Let it cool for 5-10 minutes and then poke a bunch of holes all over it.
Prepare a large box of instant banana pudding according to the regular package directions (3 cups of cold milk to one large box of pudding), but instead of mixing the entire 5 minutes until it is thickened, mix for about 2-3 minutes so its dissolved, but still very pourable. Pour it all over the cake and spread it around, making sure it gets into all those holes.
Chill the cake until it is cooled completely and the pudding is set. Next whip up your cream and spread it all over the top. Crush your cookies, and garnish with the crushed cookies and sliced banana.