banana pudding cake

Banana Pudding Cake Recipe

This Banana Pudding Cake combines the flavors of classic banana pudding with the moist texture of a layered cake. Perfect for banana lovers, this dessert is creamy, rich, and utterly indulgent.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1/2 cup sour cream or plain yogurt
• 2 tsp vanilla extract

For the Filling:

• 1 (5.1 oz) package instant banana pudding mix
• 2 cups cold milk
• 1 1/2 cups whipped cream or whipped topping

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup crushed vanilla wafer cookies
• Banana slices for garnish (optional)

Instructions

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).
   • Beat in the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
   • Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Filling:
   • In a medium bowl, whisk together the banana pudding mix and cold milk for 2 minutes. Refrigerate for 5 minutes until set.
   • Fold in the whipped cream or whipped topping to make the filling light and fluffy.
3. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous layer of the pudding filling on top.
   • Add the second cake layer and spread more filling. Top with the third cake layer. If there’s extra filling, spread it thinly over the top.
4. Prepare the Whipped Topping:
   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Frost the top and sides of the cake with the whipped cream.
5. Decorate the Cake:
   • Press the crushed vanilla wafers onto the sides of the cake.
   • Garnish the top with more crushed wafers and banana slices if desired.
6. Chill and Serve:
   • Refrigerate the cake for at least 1–2 hours before serving to let the flavors meld.

Tips for Success

• Banana Ripeness: Use very ripe bananas for the best flavor and natural sweetness.
• Stabilized Whipped Cream: To keep the whipped cream from deflating, you can add 1 tsp of unflavored gelatin dissolved in 2 tbsp warm water before whipping.
• Storage: Store leftovers in the refrigerator for up to 3 days. Cover tightly to prevent the bananas from browning.

This Banana Pudding Cake is a crowd-pleaser that’s perfect for special occasions or as a decadent dessert!