Banana Pudding Cake
If you’re looking for a dessert that combines the classic flavors of banana pudding with the decadence of cake, look no further than this banana pudding cake. This layered treat is not only visually stunning but also a delightful combination of textures and tastes. Perfect for parties, potlucks, or a cozy family dinner, this cake will surely impress your guests and satisfy your sweet tooth. Let’s dive into the recipe!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 3 ripe bananas, mashed
– 1 package (3.4 oz) instant vanilla pudding mix
– 2 cups milk
– Whipped cream for topping
– Vanilla wafers for garnish
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 45g carbohydrates, 5g protein, and 2g fiber. This is based on standard ingredients and may vary depending on specific brands used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix 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 wet mixture, alternating with buttermilk.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Prepare the pudding mix according to package instructions using milk and set aside.
- Once cakes are cooled, layer them with banana slices, pudding, and whipped cream.
- Top with vanilla wafers and additional whipped cream before serving.
Alternative Ingredients
If you’re looking for alternative ingredients, you can substitute the all-purpose flour with a gluten-free blend. For a lighter version, use Greek yogurt in place of butter and reduce the sugar.
Serving and Pairings
This banana pudding cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A side of fresh berries adds a nice tartness that complements the sweetness of the cake.
Storage and Reheating
Store any leftover banana pudding cake in an airtight container in the refrigerator for up to 3 days. It can be frozen, but keep in mind that the texture may change slightly when thawed. To reheat, let it sit at room temperature for a bit before serving.
Cooking Mistakes
- Overmixing the batter can lead to a tough cake.
- Not allowing the cakes to cool completely can cause them to crumble.
- Forgetting to grease the pans may result in sticking.
- Using unripe bananas will affect the flavor.
- Adding too much liquid can make the cake dense.
Helpful Tips
- Use ripe bananas for the best flavor.
- Let the pudding set before layering for better stability.
- Decorate with fresh banana slices right before serving to prevent browning.
- Chill the cake for a few hours for easier slicing.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes and prepare the pudding a day in advance. Assemble the cake just before serving to maintain freshness.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
How should I store the cake?
Store in an airtight container in the refrigerator. It’s best enjoyed fresh, but it can last up to 3 days.
Can I use a different flavor of pudding?
Absolutely! Chocolate or banana pudding can be great alternatives for a twist on the classic flavor.
What’s the best way to serve this cake?
Serve chilled, garnished with whipped cream and additional vanilla wafers for added texture.
Conclusion
This banana pudding cake is a delightful dessert that combines the beloved flavors of banana pudding with the soft, moist texture of cake. Perfect for gatherings or a family treat, this recipe is sure to become a favorite. Enjoy every bite of this sweet, creamy indulgence!
Banana Pudding Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas mashed
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups milk
- Whipped cream for topping
- Vanilla wafers for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix 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 wet mixture, alternating with buttermilk.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Prepare the pudding mix according to package instructions using milk and set aside.
- Once cakes are cooled, layer them with banana slices, pudding, and whipped cream. Top with vanilla wafers and serve.
