For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.
Cool completely in dish on a wire rack. In a large bowl, whisk cold milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake.
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