Imagine the aroma of ripe bananas as they meld with creamy vanilla and sweet sugar, creating a comforting hug in cake form.
This Banana Pudding Cake is a breeze to make, offering indulgence with its moist layers and luscious toppings.
Watch as simple ingredients transform into a delicious masterpiece, blending textures and flavors perfectly.
Ready to delight in this cozy dessert? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 electric mixer
- 1 9×13 inch baking pan
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3 large ripe bananas, mashed
- 1 package instant vanilla pudding mix (3.4 ounces)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon banana extract
- 1 cup vanilla wafer cookies, crushed
- 2 bananas, sliced for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Banana Pudding Cake, follow this timeline:
Reading and Preparation (5 minutes)
– Read through the entire recipe and instructions to familiarize yourself with the process.
Prep Work (20 minutes)
- Preheat the oven to 350°F (175°C) and grease the 9×13 inch baking pan.
- Gather and measure all ingredients using the measuring cups and spoons.
- Soften the butter and mash the ripe bananas.
- Crush the vanilla wafer cookies and set aside for later use.
Mixing and Baking (45 minutes)
- Cream the butter and sugar until light and fluffy using the electric mixer.
- Add the eggs one at a time, followed by the vanilla extract.
- Mix the dry ingredients (flour, baking powder, salt) in a separate bowl.
- Gradually combine the dry ingredients with the creamed mixture, alternating with milk.
- Fold in the mashed bananas gently.
- Pour the batter into the prepared baking pan and place it in the oven.
- Bake for 45 minutes, checking for doneness with a toothpick.
Cooling and Pudding Preparation (45 minutes)
- Allow the cake to cool on a wire rack for 30 minutes.
- While the cake is cooling, prepare the instant vanilla pudding according to package instructions and let it chill.
- Whip the heavy cream with powdered sugar and banana extract until stiff peaks form.
Assembly and Resting (15 minutes)
- Once the cake is cool, spread the chilled vanilla pudding over the top.
- Layer the whipped cream over the pudding.
- Sprinkle the crushed vanilla wafer cookies on top.
- Garnish with banana slices.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Preparing the cake a day in advance and storing it in the refrigerator can enhance the flavor and texture.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease the baking pan.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk.
Fold in the mashed bananas gently until combined.
Pour the batter into the prepared baking pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 30 minutes.
Prepare the pudding according to package instructions and let it chill.
Whip the heavy cream with powdered sugar and banana extract until stiff peaks form.
Once the cake is cool, spread the vanilla pudding over the top.
Layer the whipped cream over the pudding.
Sprinkle the crushed vanilla wafer cookies on top.
Garnish with banana slices before serving.
Serving Tips
- Whipped Cream Dollop: Add an extra dollop of whipped cream on top for a creamy finish.
- Drizzled Chocolate Sauce: Drizzle some chocolate sauce over the slice for a rich contrast.
- Caramel Sauce: A light drizzle of caramel sauce enhances the banana flavor.
- Fresh Mint Leaves: Garnish with fresh mint leaves for a pop of color and freshness.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream to complement the cake’s flavors with a cool, creamy touch.
Storage
Store the Banana Pudding Cake in an airtight container in the refrigerator for up to three days.
Cover tightly to maintain freshness and prevent the bananas from browning.
Freezing
To freeze Banana Pudding Cake, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to two months.
Thaw overnight in the refrigerator before serving.
Reheating
To reheat banana pudding cake, cover it with foil to retain moisture.
Warm it in a preheated oven at 300°F for 10-15 minutes.
Avoid microwaving to prevent sogginess.
Final Thoughts
Banana Pudding Cake is a delightful dessert that combines the rich flavors of banana and vanilla for a truly indulgent treat.
With its creamy layers and crunchy toppings, it offers a satisfying texture and taste experience.
To achieve the best flavor, guarantee your bananas are fully ripe as they add natural sweetness and enhance the cake’s overall taste.
If you prefer a more cohesive flavor profile, consider preparing the cake a day in advance and storing it in the refrigerator.
This allows the flavors to meld together beautifully.
For those who enjoy a firmer texture, refrigerating the cake before serving is recommended.
The cooling time not only helps the layers set but also makes slicing easier.
Remember, the key to a perfect Banana Pudding Cake lies in the balance of flavors and textures, so don’t hesitate to adjust the sweetness or toppings to suit your personal preference.
Whether served as a centerpiece dessert at a gathering or enjoyed as a special treat, Banana Pudding Cake is sure to impress with its delicious taste and presentation.
Frequently Asked Questions
Can I Substitute the Instant Vanilla Pudding Mix With Homemade Pudding?
Yes, you can substitute homemade pudding for the instant mix. Confirm your homemade pudding is thick and fully chilled before spreading it on the cake. This substitution might slightly alter the cake’s texture and flavor.
What Can I Use as a Non-Dairy Milk Alternative in This Recipe?
You can substitute whole milk with almond milk, soy milk, or coconut milk. Make certain the alternative is unsweetened to avoid altering the cake’s flavor. Each option will provide a slightly different taste and texture, so choose accordingly.
How Ripe Should the Bananas Be for Optimal Flavor?
You should use bananas that are fully ripe, with a deep yellow skin speckled with brown spots. This ripeness guarantees ideal sweetness and enhances the cake’s flavor profile, providing a rich, aromatic banana essence throughout.
Can I Make This Cake Gluten-Free?
You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ascertain the blend contains xanthan gum for structure. Verify all other ingredients, especially vanilla wafer cookies, are also gluten-free.
Is It Possible to Add Nuts to the Cake Batter?
You can definitely add nuts to the batter. Incorporate 1/2 cup chopped pecans or walnuts after folding in the mashed bananas. Make sure they’re evenly distributed for a consistent crunch throughout the cake. Adjust baking time if necessary.
Banana Pudding Cake
Equipment
- 1 large mixing bowl
- 1 Electric mixer
- 1 9×13 inch baking pan
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3 large ripe bananas mashed
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon banana extract
- 1 cup vanilla wafer cookies crushed
- 2 bananas sliced for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Fold in the mashed bananas gently until combined.
- Pour the batter into the prepared baking pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack for 30 minutes.
- Prepare the pudding according to package instructions and let it chill.
- Whip the heavy cream with powdered sugar and banana extract until stiff peaks form.
- Once the cake is cool, spread the vanilla pudding over the top.
- Layer the whipped cream over the pudding.
- Sprinkle the crushed vanilla wafer cookies on top.
- Garnish with banana slices before serving.
Notes
