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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Bananas: Stir in 3 large mashed ripe bananas into the butter and egg mixture, blending well to incorporate the banana flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
