Banana Pudding Cake combines the classic flavors of creamy banana pudding with the comforting texture of cake. Perfectly moist with a smooth and luscious pudding-like topping, this cake brings together a rich banana flavor with hints of vanilla and a delightful crunch from toppings like crumbled wafers or nuts. This dessert is ideal for gatherings, family dinners, or simply as a treat when you’re craving something indulgent yet homey.
Ingredients:
-
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup buttermilk (or substitute with ½ cup milk + 1 tsp vinegar)
-
For the Pudding Topping:
- 1 cup milk
- 1 packet (3.4 oz) instant vanilla pudding mix
- ½ cup whipped cream or whipped topping (optional, for extra creaminess)
-
For the Garnish (Optional):
- Crumbled vanilla wafers or crushed graham crackers
- Chopped nuts, like pecans or walnuts
- Fresh banana slices (for serving)
Preparation:
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
Step 5: Add Bananas and Buttermilk
Fold in the mashed bananas until incorporated. Add the dry ingredients and buttermilk alternately, beginning and ending with the flour mixture. Mix gently to avoid overmixing, as this can make the cake dense.
Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Pudding Topping
While the cake cools, prepare the pudding topping. In a medium bowl, whisk together the milk and instant pudding mix until thickened, about 2 minutes. For extra creaminess, fold in whipped cream or whipped topping.
Step 8: Assemble the Cake
Once the cake is cool, spread the pudding mixture over the top. Let the cake sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the pudding to set.
Step 9: Garnish and Serve
Before serving, sprinkle crumbled vanilla wafers or nuts over the pudding layer, and add fresh banana slices if desired. Slice and enjoy!
Variation:
- Chocolate Banana Pudding Cake: Add ¼ cup cocoa powder to the dry ingredients for a chocolate twist, and use chocolate pudding mix instead of vanilla.
- Nutty Banana Pudding Cake: Fold ½ cup of chopped pecans or walnuts into the batter for a nutty crunch.
- Coconut Banana Pudding Cake: Substitute ½ cup of milk with coconut milk, and add shredded coconut on top along with the pudding.
COOKING Note:
- This cake can be made a day ahead and stored in the refrigerator, allowing the flavors to intensify.
- For a warm dessert, microwave individual slices for 15-20 seconds before serving.
Serving Suggestions:
- Serve this cake chilled with a drizzle of caramel or chocolate sauce.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Top with additional banana slices right before serving for an extra fresh banana flavor.
Tips:
- Use overripe bananas for the best flavor and natural sweetness.
- To avoid browning, add banana slices as a garnish only right before serving.
- For a thicker pudding topping, use less milk when preparing the pudding mix.
- If you don’t have buttermilk, make a quick substitute by mixing ½ cup of regular milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Prep Time:
15 minutes
Cooking Time:
40 minutes
Total Time:
55 minutes
Nutritional Information (Per Serving):
Note: Values may vary based on portion size and specific ingredients used.
- Calories: 310
- Protein: 4g
- Sodium: 180mg
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugar: 30g
FAQs
Q: Can I use homemade pudding instead of instant pudding mix?
A: Absolutely! If you prefer homemade, make a stovetop vanilla pudding, let it cool slightly, and spread it over the cake.
Q: Can I freeze Banana Pudding Cake?
A: Yes, but it’s best to freeze it without the pudding topping. Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw it and add the pudding layer before serving.
Q: Can I make this cake gluten-free?
A: Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your pudding mix is also gluten-free.
Q: What can I use as a topping instead of vanilla wafers?
A: Crushed graham crackers, shortbread cookies, or even toasted coconut make excellent alternatives.
Conclusion
Banana Pudding Cake is a delightful dessert that combines the moistness of banana bread with the creamy richness of banana pudding. Its soft, tender cake is perfectly complemented by the smooth pudding layer and the crunchy topping, creating a taste and texture combination that’s truly irresistible. Whether for a family gathering, a potluck, or just a cozy night in, this cake is sure to satisfy your sweet cravings and bring comfort in every bite. So, gather your ingredients and treat yourself to this heavenly dessert!
Let me know if you need any more recipes or adjustments to this one!
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Banana Pudding Cake
- Total Time: 55 minutes
Ingredients
- For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup buttermilk (or substitute with ½ cup milk + 1 tsp vinegar)
- For the Pudding Topping:
- 1 cup milk
- 1 packet (3.4 oz) instant vanilla pudding mix
- ½ cup whipped cream or whipped topping (optional, for extra creaminess)
- For the Garnish (Optional):
- Crumbled vanilla wafers or crushed graham crackers
- Chopped nuts, like pecans or walnuts
- Fresh banana slices (for serving)
Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
Step 5: Add Bananas and Buttermilk
Fold in the mashed bananas until incorporated. Add the dry ingredients and buttermilk alternately, beginning and ending with the flour mixture. Mix gently to avoid overmixing, as this can make the cake dense.
Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Pudding Topping
While the cake cools, prepare the pudding topping. In a medium bowl, whisk together the milk and instant pudding mix until thickened, about 2 minutes. For extra creaminess, fold in whipped cream or whipped topping.
Step 8: Assemble the Cake
Once the cake is cool, spread the pudding mixture over the top. Let the cake sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the pudding to set.
Step 9: Garnish and Serve
Before serving, sprinkle crumbled vanilla wafers or nuts over the pudding layer, and add fresh banana slices if desired. Slice and enjoy!
Notes
- This cake can be made a day ahead and stored in the refrigerator, allowing the flavors to intensify.
- For a warm dessert, microwave individual slices for 15-20 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 310
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g