Banana Pudding Cake
A delightful Banana Pudding Cake that combines creamy banana pudding with a soft cake base, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup whole milk
Banana Pudding
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Banana Pudding
- In a medium saucepan, combine the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract and mashed bananas. Let cool completely.
Assemble the Cake
- Slice the cooled cake horizontally to create two layers. Spread a layer of banana pudding over the bottom cake layer, then place the second layer on top. Cover the entire cake with the remaining pudding.
- Refrigerate the cake for at least an hour before serving to allow the layers to set.
Serving and Storage
- Slice the cake into 8 pieces and serve chilled. Enjoy the creamy and fluffy texture with each bite.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use ripe bananas for the best flavor. Ensure the cake is cool before assembling.
Ingredient Substitutions: Whole wheat flour can be used for a healthier option.
How to Serve: Serve chilled for best texture.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pudding a day in advance.
Ingredient Substitutions: Whole wheat flour can be used for a healthier option.
How to Serve: Serve chilled for best texture.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pudding a day in advance.