Oh boy, let me tell you about this incredible banana pudding cake recipe! It’s like a warm hug on a plate. Picture this: a moist, tender cake layered with creamy vanilla pudding and sweet, fresh bananas. It’s the kind of dessert that takes me right back to my childhood, when my grandma would whip up something delicious just because. The aroma that fills your kitchen while it’s baking? Absolutely heavenly! Trust me, this cake isn’t just a treat; it’s a memory maker. Whether you’re celebrating a special occasion or just craving something sweet, this banana pudding cake is sure to bring smiles and satisfaction all around!

Ingredients for Banana Pudding Cake Recipe

• 2 ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 box (3.4 oz) vanilla pudding mix
• 2 cups milk (for the pudding)
• 1 cup whipped cream (for topping)

How to Prepare Banana Pudding Cake Recipe

Preheat and Prepare

First things first, let’s get that oven preheated to 350°F (175°C). This is so important because it sets the stage for our cake to bake perfectly. While that’s warming up, grab your favorite cake pan (I use a 9×13 inch pan, but whatever you have works!). Grease it up with some butter or non-stick spray—this is key to making sure our delicious creation doesn’t stick. I like to line the bottom with parchment paper for good measure. Just trust me, no one wants to tear their cake while trying to serve it!

Mix the Batter

Now, let’s make that batter! In a bowl, start by mashing those ripe bananas with a fork until they’re nice and smooth. You want them to blend right into the cake, so don’t leave any big chunks! In a separate bowl, cream together the sugar and softened butter until it’s light and fluffy—this usually takes about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. This helps to incorporate air and makes the cake lighter.

Next, in another bowl, combine the flour, baking powder, baking soda, and salt. We want to mix those dry ingredients together so everything blends evenly into the cake. Now, we’ll alternate adding the dry mix and the buttermilk to the butter mixture, starting and ending with the dry ingredients. This means you’ll add about a third of the dry, then half the buttermilk, another third of the dry, the rest of the buttermilk, and finally the last of the dry. Don’t overmix here; a few lumps are totally okay. Finally, fold in the mashed bananas gently so they’re well distributed but not overworked.

Bake the Cake

Pour that beautiful batter into your prepared cake pan and spread it out evenly. Now it’s time for the magic: pop it in the oven and bake for 25-30 minutes. I always set a timer for 25 minutes and then check for doneness. You can do this by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready to come out. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is super important because we want to avoid melting our pudding topping later on!

Prepare the Pudding and Assemble

While your cake is cooling, it’s pudding time! In a bowl, whisk together the vanilla pudding mix and the 2 cups of milk according to the package instructions. Let it thicken up for about 5 minutes. Once your cake is cool, spread the pudding over the top evenly. You want to cover it all, so no cake is peeking through! Now, slice up some fresh bananas and layer them on top of the pudding. Finally, top it all off with a generous layer of whipped cream for that perfect finishing touch. Chill it in the fridge for at least 30 minutes before serving so it all sets nicely. Oh, your kitchen is about to smell amazing!

Tips for Success

Alright, let’s make sure your banana pudding cake turns out absolutely perfect! Here are some of my favorite tips to help you avoid any common pitfalls:

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots—these are perfect for mashing!
• Check for Doneness: Remember to do the toothpick test! Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready. If there’s wet batter, give it a few more minutes.
• Cooling Time is Key: Don’t skip letting your cake cool completely before adding the pudding. If it’s warm, the pudding might melt, and we want that nice layered look!
• Store Leftovers Properly: If you have any cake left (though I doubt it!), store it in the refrigerator covered with plastic wrap or in an airtight container. It’ll keep for about 3-4 days, but trust me, it’s best enjoyed fresh!
• Chill Before Serving: Give your assembled cake at least 30 minutes in the fridge before serving. This allows the pudding to set and makes for a refreshing slice!

With these tips in mind, you’re all set for a delicious and delightful banana pudding cake experience! Enjoy every bite!

Nutritional Information

Before you dive into this delicious banana pudding cake, let’s take a moment to talk about the nutritional information. Keep in mind that these values can vary based on the specific ingredients and brands you choose to use, but here’s a typical breakdown per serving:

• Calories: 300
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 20g
• Protein: 4g

This cake is not only scrumptious but also brings a little sweetness to your day without going overboard. Enjoy it in moderation, and remember, it’s all about balance!

Why You’ll Love This Recipe

• Quick and Easy: This banana pudding cake comes together in no time, making it perfect for busy days when you want a sweet treat without the fuss.
• Beginner-Friendly: The steps are simple and straightforward, so even if you’re new to baking, you’ll feel like a pro in no time!
• Deliciously Satisfying: Each slice is a perfect balance of moist cake, creamy pudding, and fresh bananas—it’s like a party in your mouth!
• Comforting and Nostalgic: This recipe brings back warm memories of family gatherings and childhood treats, making it a heartfelt dessert for any occasion.
• Versatile: You can easily customize it with your favorite toppings or add-ins, like nuts or chocolate, for a personal twist!
• Perfect for Sharing: With 8 generous servings, it’s great for gatherings, potlucks, or just sharing with friends and family.

Serving Suggestions

Now that you’ve whipped up this delightful banana pudding cake, let’s talk about what to enjoy it with! A slice of this cake is fantastic on its own, but pairing it with something special can elevate the whole experience. Here are some of my favorite serving suggestions:

• Coffee: A warm cup of coffee complements the sweet, creamy flavors of the cake perfectly. Whether you prefer a rich espresso or a smooth latte, it’s a match made in heaven!
• Tea: If you’re more of a tea person, go for a nice herbal or a classic black tea. The subtle flavors will balance the sweetness of the cake beautifully.
• Vanilla Ice Cream: Oh wow, a scoop of vanilla ice cream on top of a warm slice? Yes, please! The creaminess of the ice cream pairs wonderfully with the banana pudding layers.
• Chocolate Sauce: Drizzling a bit of chocolate sauce over each slice adds a decadent touch that many will love. It’s a fun twist that makes every bite even more indulgent!
• Whipped Cream: While there’s already whipped cream on top, a dollop on the side is never a bad idea! It adds extra creaminess and makes it feel like a special dessert.

Feel free to mix and match these suggestions based on what you love! The goal is to create a cozy and enjoyable dessert experience that leaves everyone smiling.

Storage & Reheating Instructions

Now, if you happen to have any leftovers (which is a big if, because this banana pudding cake is just so irresistible!), here’s how to store it properly to keep all that deliciousness intact. First off, make sure to cover the cake tightly with plastic wrap or transfer it to an airtight container. This will help prevent it from drying out or absorbing any unwanted odors from the fridge. You can store it in the refrigerator for about 3-4 days.

If you want to enjoy a slice later, there’s no need to reheat it! This cake is best served chilled, with all those creamy layers intact. Just take it out of the fridge, slice yourself a piece, and enjoy that cool, refreshing treat! But if you really want to warm it up, you can pop a slice in the microwave for about 10-15 seconds. Just be careful not to overheat it, as we want to keep that delightful pudding texture. Enjoy your cake, and don’t forget to savor every bite!

FAQ Section

Can I use different types of bananas?
Absolutely! While I recommend using ripe yellow bananas for the best flavor, you can also use slightly overripe ones with brown spots. Just avoid using green bananas, as they won’t mash well and lack sweetness.

How do I know when the cake is done baking?
Great question! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready to be taken out of the oven. If it has wet batter on it, let it bake for a few more minutes and check again.

Can I make this banana pudding cake ahead of time?
Yes, you can! This cake holds up well in the fridge, so you can prepare it a day in advance. Just be sure to add the whipped cream and banana slices right before serving to keep everything fresh and looking pretty.

What can I substitute for buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk alternative!

Can I freeze the banana pudding cake?
Yes, you can freeze it! Just be sure to wrap it tightly in plastic wrap or place it in an airtight container. It’s best to freeze it without the whipped cream and banana slices. When you’re ready to enjoy it, thaw it in the fridge overnight and then add your toppings before serving.

Banana Pudding Cake Recipe: 5 Steps to Pure Delight

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• Author: Julia marin
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delicious banana pudding cake that combines moist cake with creamy pudding and fresh bananas.

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Ingredients

Scale 1x2x3x

• 2 ripe bananas
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 box vanilla pudding mix
• 2 cups milk
• 1 cup whipped cream

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mash the bananas and set aside.
3. In another bowl, cream together the sugar and butter until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, combine flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Fold in the mashed bananas.
8. Pour the batter into a greased cake pan.
9. Bake for 25-30 minutes or until a toothpick comes out clean.
10. While the cake cools, prepare the pudding by mixing the pudding mix with milk according to package instructions.
11. Once the cake is cooled, spread the pudding over the top.
12. Add sliced bananas and top with whipped cream.
13. Chill before serving.

Notes

• Make sure bananas are ripe for better flavor.
• Check the cake for doneness with a toothpick.
• Store leftovers in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: banana pudding cake recipe