If you’re looking for a dessert that will impress your friends and family, look no further than this banana pudding cake. Layered with creamy pudding, fresh bananas, and a delightful crunch, this cake captures the essence of classic banana pudding in a stunning cake form. It’s a perfect treat for birthdays, potlucks, or just a sweet indulgence at home. Let’s dive into this simple yet impressive recipe that will leave everyone asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 ripe bananas, mashed
- 2 cups vanilla pudding mix
- 2 cups milk
- Sliced bananas for decoration
- Graham cracker crumbs for garnish
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 12g fat, 50g carbohydrates, and 3g protein. This is based on a standard slice of cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the vanilla pudding according to package instructions and let it cool.
- Once the cakes are cool, layer them with pudding and sliced bananas, finishing with a layer of pudding on top.
- Garnish with additional banana slices and graham cracker crumbs before serving.
Alternative Ingredients
You can substitute buttermilk with regular milk or yogurt if needed. For a gluten-free option, use a gluten-free flour blend. Additionally, you can use almond milk for a dairy-free version of the cake.
Serving and Pairings
This banana pudding cake pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It’s also delicious served alongside a cup of coffee or tea.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 10-15 seconds. This cake does not freeze well due to the pudding layers.
Cooking Mistakes
- Don’t overmix the batter; this can lead to a dense cake.
- Ensure your oven is preheated to avoid uneven baking.
- Allow the cakes to cool completely before layering to prevent sogginess.
- Use ripe bananas for the best flavor and moisture.
- Measure ingredients accurately for consistent results.
- Don’t skip the graham cracker crumbs; they add a nice crunch!
- Let the pudding cool before layering to avoid melting the cake.
Helpful Tips
- For added flavor, mix in some chopped nuts or chocolate chips.
- Use fresh bananas for the best texture and taste.
- Chill the cake in the fridge for a few hours before serving for better flavor.
- Experiment with different pudding flavors for a unique twist.
FAQs
Can I make this cake in advance?
Yes, you can prepare the cake layers in advance and assemble it on the day you plan to serve. Just be sure to store the layers properly.
What can I use instead of bananas?
You can use applesauce or pureed mango for a different flavor profile, though it will change the texture.
How should I store leftovers?
Leftovers should be placed in an airtight container in the refrigerator and consumed within 3 days for the best quality.
Can I freeze banana pudding cake?
It’s not recommended to freeze this cake due to the pudding layers, which may separate when thawed.
How do I prevent the bananas from browning?
A light brush of lemon juice on the banana slices can help prevent browning.
Conclusion
Banana pudding cake is a delightful twist on a classic dessert that combines the flavors of bananas and creamy pudding in a beautiful layered cake. With its easy preparation and delicious taste, it’s perfect for any occasion. Enjoy this cake with friends and family, and watch it disappear in no time!
Banana Pudding Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 ripe bananas mashed
- 2 cups vanilla pudding mix
- 2 cups milk
- Sliced bananas for decoration
- Graham cracker crumbs for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the vanilla pudding according to package instructions and let it cool.
- Once the cakes are cool, layer them with pudding and sliced bananas, finishing with a layer of pudding on top.
- Garnish with additional banana slices and graham cracker crumbs before serving.
Nutrition
