Banana Pudding Cake

Prepare yourself for a symphony of sweetness with our extraordinary Banana Pudding Cake! Imagine the lusciousness of ripe bananas, the comfort of vanilla wafers, and the velvety embrace of homemade pudding – all baked into a heavenly cake. This dessert masterpiece is a celebration of flavors that’ll transport you to a banana-infused paradise. Let’s dive into the world of pure indulgence!

Yield and Total Time: Yield: One scrumptious 9×13-inch Banana Pudding Cake Total Time: Approximately 2 hours (including baking and cooling time)

Ingredients:

For the Banana Pudding Cake:

• 2 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 4 large ripe bananas, mashed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Banana Pudding Filling:

• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced
• 2 cups vanilla wafer cookies, coarsely crushed

For the Whipped Cream Topping:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, preparing the canvas for your Banana Pudding Cake masterpiece.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this delightful mixture aside.
3. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy – the beginning of your banana-infused journey!
4. Add the mashed bananas, eggs, and vanilla extract to the butter-sugar mix, blending until it’s a banana symphony.
5. Gradually add the dry ingredients to the banana mixture, alternating with buttermilk. Mix until just combined – the batter should be a heavenly blend of banana goodness.
6. Pour the batter into the prepared baking pan, spreading it evenly. Pop it into the oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, let’s dive into the Banana Pudding Filling. In a saucepan, whisk together sugar, cornstarch, salt, egg yolks, and milk. Cook over medium heat, stirring constantly until the mixture thickens into a pudding-like consistency.
8. Remove the pudding from heat, and stir in butter and vanilla extract. Let it cool for a few minutes.
9. Once the cake has cooled, spread the banana slices over the top and then cover them with the vanilla wafer crumbs. It’s like creating layers of banana bliss!
10. Pour the warm banana pudding over the cake, allowing it to seep into the layers. Refrigerate for at least 2 hours to let the flavors mingle.
11. When you’re ready to serve, whip up the Whipped Cream Topping by beating the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread this cloud of goodness over the chilled cake.

Summary:

Voila! You’ve just created a Banana Pudding Cake that’s a masterpiece of flavor and texture. With every bite, you’ll experience the comforting warmth of banana, the sweetness of vanilla wafers, and the indulgence of homemade pudding. Share it with loved ones or savor it for yourself – either way, you’re in for a treat that’ll transport you to banana paradise. Enjoy!

Photo by: Brandon Bales