Prepare the Cake: Preheat your oven according to the cake mix package instructions. Prepare the yellow cake mix according to the package instructions, incorporating the mashed bananas into the batter. Pour the cake batter into a greased 9×13-inch baking dish. Bake the cake in the preheated oven according to the package instructions or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for about 10-15 minutes.
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Make the Filling: In a mixing bowl, combine the instant banana cream pudding mix and cold milk. Whisk the pudding mixture until it starts to thicken, which should take about 2 minutes.
Poke and Fill the Cake: Using the handle of a wooden spoon or a similar utensil, poke holes all over the cooled cake. Ensure that the holes are evenly spaced. Pour the prepared banana cream pudding mixture over the cake, making sure it seeps into the holes and covers the entire surface of the cake. Arrange sliced bananas evenly over the pudding layer.
Topping the Cake: Spread the whipped topping over the banana layer, creating a smooth and creamy top. Sprinkle the crushed vanilla wafer cookies over the whipped topping for a delightful crunch and extra flavor.
Chilling and Serving: Refrigerate the Banana Pudding Poke Cake for at least 2 hours, allowing it to set and chill. Just before serving, garnish with additional sliced bananas and whole vanilla wafer cookies if desired.
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