Delicious Banana Pudding Cake Recipe
Ingredients:
For the Cake:
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup buttermilk
For the Pudding Layer:
– 1 box (3.4 oz) instant vanilla pudding mix
– 2 cups cold milk
For the Whipped Cream Topping:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
For Garnish:
– Sliced bananas
– Nilla wafer cookies
Instructions
Preheat and Prepare
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Cake
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract. Mix in the mashed bananas.
5. Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour Batter: Pour the batter into the prepared baking dish and spread it evenly.
Bake the Cake
7. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool: Remove from the oven and let the cake cool completely in the baking dish.
Prepare the Pudding Layer
9. Mix Pudding: In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Let the pudding sit for about 5 minutes to thicken further.
Assemble the Cake
10. Spread Pudding: Once the cake has cooled, spread the prepared vanilla pudding evenly over the top of the cake.
Make the Whipped Cream Topping
11. Whip Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Top the Cake
12. Spread Whipped Cream: Spread the whipped cream over the pudding layer, covering the entire surface of the cake.
13. Garnish: Garnish with sliced bananas and Nilla wafer cookies.
Chill and Serve
14. Refrigerate: Refrigerate the Banana Pudding Cake for at least 2 hours before serving to allow the flavors to meld together.
15. Serve: Slice and serve chilled. Enjoy the creamy, banana-infused layers of this delightful dessert!
Tips for the Best Banana Pudding Cake
– Ripe Bananas: Ensure the bananas are ripe for the best flavor and sweetness.
– Banana Flavor:For a stronger banana flavor, you can add 1-2 teaspoons of banana extract to the cake batter.
– Storage: Store any leftovers in the refrigerator, covered, for up to 3 days.
This Banana Pudding Cake is a crowd-pleasing dessert that combines moist cake, creamy pudding, and fluffy whipped cream for a delightful treat reminiscent of classic banana pudding.
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