Banana Pudding Cake Recipe

If you have a soft spot for Southern comfort desserts, then this Banana Pudding Cake Recipe will truly steal your heart. It perfectly marries the beloved flavors of classic banana pudding with the moist, tender layers of cake to create a dessert that is both nostalgic and exhilaratingly fresh. Each bite offers a luscious blend of fragrant bananas, rich cream, and a hint of vanilla, all brought together in a cake that feels like a warm hug. Whether you’re baking for a cozy family dinner or a festive gathering, this Banana Pudding Cake Recipe is guaranteed to become an instant favorite on your dessert table.

Ingredients You’ll Need

Gathering the ingredients for this Banana Pudding Cake Recipe is refreshingly straightforward, yet each one plays a vital role in crafting the perfect balance of flavor, texture, and color. From ripe bananas to rich butter, these staples come together to create layers of delight.

• 3 large ripe bananas, mashed: Provides natural sweetness and moistness, key to that classic banana flavor.
• 2 cups all-purpose flour: The foundation that gives the cake its structure and softness.
• 1 cup granulated sugar: Sweetens the cake without overpowering the bananas.
• 2 teaspoons baking powder: Helps the cake rise beautifully and stay light.
• 1 teaspoon salt: Balances sweetness and enhances the other flavors.
• 1 cup unsalted butter, softened: Adds richness and tenderness to the crumb.
• 2 large eggs: Bind the ingredients and add moisture.
• 1 cup heavy cream: Contributes to the smooth, creamy texture and richness.
• 1 teaspoon vanilla extract: Lends a warm, sweet aroma that complements the bananas elegantly.
• Optional nuts (walnuts or pecans): Add a satisfying crunch and nutty depth.
• Optional chocolate chips or shavings: For a touch of indulgent contrast.
• Optional caramel sauce: Drizzled for a luxurious finish.
• Optional fresh fruit (strawberries or blueberries): Brightens the cake with fresh, juicy notes.

How to Make Banana Pudding Cake Recipe

Step 1: Preparing the Cake Layers

Start by preheating your oven to 350°F (180°C) and preparing three 9-inch round cake pans with a light greasing and dusting of flour to prevent sticking. In a medium bowl, whisk together the flour, sugar, baking powder, and salt—these dry ingredients form the backbone of the cake’s texture. Separately, cream the softened butter and eggs together in a large bowl until smooth and inviting. Then, fold in the mashed bananas, which bring that unmistakable banana pudding charm to the batter. Combine the dry ingredients with the wet ones gradually, alternating with the heavy cream, taking care not to overmix so your cake layers stay wonderfully tender. Pour the batter evenly into the pans, smooth the tops, and bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans briefly before moving them to wire racks, allowing the layers to rest and firm up perfectly.

Step 2: Making the Banana Pudding Filling

This step is where the magic of banana pudding truly shines. Using a medium saucepan, combine heavy cream, sugar, and a pinch of salt, warming it gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk egg yolks with vanilla extract, then slowly temper the yolks by gradually adding the warm cream mixture while whisking constantly—this helps to create a silky custard without scrambling the eggs. Pour the mixture back into the saucepan and keep stirring over medium heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in the mashed bananas, infusing the custard with that rich banana flavor. Allow the filling to cool completely to room temperature before assembling the cake for best results.

Step 3: Assembling the Cake

With your cake layers cooled and your banana pudding filling ready, it’s time to bring it all together. Place one layer on your serving plate and spread a generous layer of banana pudding filling on top. Continue stacking the layers and filling, allowing the creamy pudding to meld the cake layers beautifully. Optionally, sprinkle chopped nuts or chocolate chips between layers for delicious surprise textures. Once all layers are stacked, frost the outside with whipped cream or additional pudding for a gorgeous finish that invites everyone to dive right in.

How to Serve Banana Pudding Cake Recipe

Garnishes

Enhance your Banana Pudding Cake Recipe by adorning it with simple but stunning garnishes. A drizzle of caramel sauce over the top adds a luscious sheen and decadent flavor. Scatter chopped toasted pecans or walnuts for a nutty crunch that balances the creamy filling beautifully. Fresh fruit like sliced strawberries or blueberries not only adds vibrant color but also a refreshing burst that cuts through the sweetness delightfully.

Side Dishes

This cake is a dessert star on its own, but pairing it with light, complementary sides can elevate the entire experience. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream is always a welcome addition that complements the creamy pudding texture. For something fruity, a simple mixed berry salad or a citrus sorbet can refresh the palate and provide a bright contrast to the cake’s richness.

Creative Ways to Present

If you’re aiming to impress, consider assembling the Banana Pudding Cake Recipe as individual mini cakes in ramekins or clear glass jars to showcase the beautiful layers. Alternatively, turn it into a trifle by layering cake chunks, pudding, and fruit in a large glass bowl for a stunning communal dessert. These creative presentations make the classic Southern dessert feel fresh and exciting, perfect for sharing with friends and family.

Make Ahead and Storage

Storing Leftovers

Leftover Banana Pudding Cake Recipe keeps wonderfully in the refrigerator. To maintain its moisture and freshness, cover it tightly with plastic wrap or an airtight container. It will stay delicious for up to 3 days, allowing you to enjoy this Southern delight even after the celebration ends.

Freezing

If you want to save some for later, you can freeze individual slices of the cake. Wrap each slice securely in plastic wrap and then aluminum foil to prevent freezer burn. Frozen banana pudding cake slices can last up to 2 months. Thaw them slowly in the refrigerator overnight before serving to maintain texture and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, you can gently heat slices in the microwave for 10-15 seconds. Be cautious not to overheat, as the pudding filling can separate or become too runny. A soft warming enhances the flavors and can feel wonderfully comforting on cooler days.

FAQs

Can I use overripe bananas for the Banana Pudding Cake Recipe?

Absolutely! Overripe bananas are actually ideal because they are sweeter and softer, which lends more banana flavor and moisture to your cake batter and pudding filling.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend made for baking. Just make sure the blend contains xanthan gum or another binding agent to help maintain the texture and structure of the cake.

Is it possible to make the Banana Pudding Filling without eggs?

Yes, but the texture will differ slightly. You can use a cornstarch-based pudding mix or a custard made with alternative thickeners like arrowroot or tapioca to achieve a creamy consistency without eggs.

Can I prepare the Banana Pudding Cake Recipe in advance for a party?

Definitely! You can bake the cake layers and make the pudding filling a day ahead. Assemble the cake on the day of your event for the freshest taste and best texture, though keeping it refrigerated overnight after assembly also works well.

What’s the best way to slice the Banana Pudding Cake?

Use a sharp, serrated knife and wipe it clean between cuts to avoid dragging the pudding filling. This will help you achieve neat slices, showcasing the beautiful layers without too much mess.

Final Thoughts

There’s something incredibly heartwarming about this Banana Pudding Cake Recipe that makes you want to bake it again and again. It’s a celebration of Southern tradition with a joyful twist that’s perfect for any occasion. I hope you enjoy making and sharing this cake as much as I do—it’s truly one of those desserts that bring people closer with every delicious bite. So grab your mixing bowls, and get ready to create a cake that’s as comforting as it is unforgettable!

Banana Pudding Cake Recipe

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• Author: admin
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including cooling and chilling time)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern United States

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Description

This Banana Pudding Cake is a delightful twist on the classic Southern banana pudding, combining moist banana cake layers with a creamy, rich banana pudding filling. Perfect for special occasions, this dessert offers a harmonious blend of banana flavor, tender cake texture, and luscious pudding, with optional add-ins like nuts, chocolate, or fresh fruit for customization.

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Ingredients

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Essential Ingredients for Banana Pudding Cake

• 3 large ripe bananas, mashed
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 cup heavy cream (for batter)
• 1 teaspoon vanilla extract

Ingredients for Banana Pudding Filling

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed (for filling)

Optional Ingredients for Customization

• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup chocolate chips or shavings
• Caramel sauce for drizzling
• Fresh fruit such as strawberries or blueberries for garnish

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.
3. Cream Butter and Eggs: In a large mixing bowl, use an electric mixer to beat 1 cup softened unsalted butter and 2 large eggs until the mixture is creamy and light in color.
4. Add Bananas: Stir in 3 large mashed ripe bananas into the butter and egg mixture, blending well to incorporate the banana flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup heavy cream (start and end with dry ingredients). Mix on low speed just until everything is combined to avoid overmixing.
6. Divide Batter and Bake: Evenly divide the batter between the three prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool Cake Layers: Allow the cake layers to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before assembling.
8. Prepare Banana Pudding Filling: In a medium saucepan, combine 1 cup heavy cream, 1/2 cup sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
9. Temper Egg Yolks: In a small bowl, whisk together 2 egg yolks and 1 teaspoon vanilla extract. Gradually pour the hot cream mixture into the yolks, whisking constantly to prevent curdling.
10. Thicken Pudding: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
11. Finish Filling: Remove the pudding from heat and stir in 1 large mashed banana. Allow the filling to cool to room temperature before assembling the cake.
12. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the banana pudding filling on top. Repeat layering with remaining cake layers and pudding. Optionally, sprinkle nuts, chocolate chips, or drizzle caramel sauce between layers or over the top. Garnish with fresh fruit if desired.
13. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to let the flavors meld and filling set. Slice and serve chilled for the best taste and texture.

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Notes

• Ensure bananas are ripe for maximum flavor and natural sweetness.
• Do not overmix the batter to keep the cake tender and soft.
• The pudding filling must be stirred constantly while cooking to prevent curdling.
• Optional nuts and toppings add texture and extra flavor.
• Refrigerate leftovers, covered, for up to 3 days.