banana pudding cake

Banana Pudding Cake - Trisha Yearwood

All-purpose flour,

bananas

lemon juice

(1 1/2 sticks) unsalted butter, softened

sugar

eggs

vanilla wafers, crushed

buttermilk

vanilla extract

Filling:

all-purpose flour

cornstarch

salt

milk

Confectioners’ sugar,

For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.

In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.

For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn&#8217;t form. Chill in the fridge until completely cooled, about 30 minutes.

Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners&#8217; sugar just before serving.

This Banana Pudding Cake is dreamy and luscious! It's extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It's delish without any icing, but feel free to add your own if you wish!

Banana Pudding Cake

very, very ripe medium bananas, roughly mashed

yellow cake mix (Betty Crocker Super Moist turns out best)

banana cream instant pudding powder

eggs,

water

olive oil

Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.

In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don&#8217;t over-mix.

Pour into prepared bundt pan, lightly shaking to even out the batter.

Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don&#8217;t over bake.

Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

Super  yummy! I only had a white cake mix &amp; vanilla pudding but needed to use my over ripe bananas! I did add a bit of vanilla and cinnamon! So moist, flavorful and just down right delicious! A keeper recipe for sure!

Great cake, very easy and fast to make and smells heavenly while cooking.

Made this with Cheesecake flavored pudding (was all I had on hand) and it was great!

This cake was absolutely delicious, so moist and so easy to make. Everyone that tries it loves it, it's a keeper for sure. Thanks so much for posting an amazing recipe.

We love this cake. It's so easy and and quick to make. It was delicious!! A wonderful way to use over ripe bananas!!  Thank you!

This is my all time favorite cake!  I make this probably every other week!  So very simple and just a wisk does it!  No messy beaters!  I always add nuts and usually chocolate chips also.  Thank you for sharing!  Sue from Green Bay, Wi

I just made this yesterday,  made a couple of adjustments ; -)
I used an extra egg yolk that was left over.  Used buttermilk instead of water &amp; I only had canola oil so used it.  Also added about 1/2 cup toasted chopped walnuts.
It was soooo moist &amp; really good flavor from the banana cream pudding mix.
It's now in our FAV Recipe box.
Thanks !

Easiest recipe i've ever tried regarding Banana Cake.  It's so moist and wonderful!! Thank you for sharing it!

Soooo good and so easy! I added in 1c of semi sweet chocolate chips and it was the bomb!  This one is going in my recipe book for sure!  ❤

https://content.jwplatform.com/videos/9kyyIJr7.mp4

Easy One-Bowl Apple Cake Recipe comes together in a pinch. All natural, nothing artificial, and tastes incredible. This cake is a keeper you’ll want all year round.

Easy One-Bowl Apple Cake

A light fluffy cake that tastes like banana pudding!&nbsp; So delicious and creamy!&nbsp; Easy to fix for a crowd too!

Banana Pudding Poke Cake

Yellow cake mix cake (made by the package instructions)

12 oz tub of whipped cream type topping (thawed to room temp)

vanilla wafer cookies

Make the cake according to package instructions in a 9x12 baking dish.

Make the two boxes of pudding according to package instructions.

Cut the 3 bananas into disks.

Poke holes into the cake at regular intervals (see the process photos) and then pour the pudding onto the cake. Using a spatula, spread the pudding out over the cake and push as much of the pudding into the holes as possible.

Place the banana disks onto the pudding.

Cover the banana disks with the whipped cream topping and spread it out.

Sprinkle the vanilla wafer crumbs over the top.

Refrigerate and serve chilled.

https://embed.mediavine.com/videos/kodta2vciesp8uc3twek

This video describes how to make a banana pudding poke cake

Banana pudding poke cake

The best banana cake I&#x27;ve ever eaten, filled with banana pastry cream and covered in cream cheese buttercream. Just like Coconut Cream Cake, this cake is soft, buttery, tender, creamy and dreamy. 

Banana Cream Cake

recipe Favorite Pastry Cream

banana,

cake flour

tsp baking powder

tsp baking soda

tsp table salt (1 tsp kosher salt)

nutmeg

tsp ground ginger

butter,

vegetable oil

brown sugar

eggs egg

tsp pure vanilla extract

bananas (3-4 bananas)

buttermilk,

cream cheese,

unsalted butter,

tsp salt

vanilla wafer cookies,

Follow the instructions to make my all-time Favorite...

Follow the instructions to make my all-time Favorite Pastry Cream, following the instructions (step #9 in the recipe) to chill the cream for at least 3 hours, and up to 48 hours.

Heat the oven to 350 degrees. Grease the...

Heat the oven to 350 degrees. Grease the inside of a 10-inch (12 cup) bundt pan with vegetable shortening or butter. Sprinkle flour inside the pan and shake it around so that the entire inside of the pan is coated with flour.

Add the cake flour, baking powder, baking soda,...

Add the cake flour, baking powder, baking soda, salt, nutmeg, and ginger to a large bowl and stir with a wire whisk to combine.

Beat the butter, vegetable oil, and brown sugar...

Beat the butter, vegetable oil, and brown sugar with an electic mixer on medium-high speed until the mixture is light and fluffy, about 4 minutes. Beat the eggs and egg yolk in one at a time, beating on medium-high speed after each addition until fully incorporated.

Beat in the vanilla, then the mashed banana,...

Beat in the vanilla, then the mashed banana, beating until well combined.

Mix in the buttermilk and flour mixture in...

Mix in the buttermilk and flour mixture in alternating additions, starting and ending with the flour: Flour, buttermilk, flour, buttermilk, flour. Beat in each addtion on low speed, mixing just long enough to barely incorporate one addition before adding the next. Be careful to not over mix.

Pour the batter into the prepared pan, smothing...

Pour the batter into the prepared pan, smothing out the top with a rubber spatula or wooden spoon.

Baake the cake in the center of the...

Baake the cake in the center of the oven for 50 - 60 minutes. The cake is done when it's pulling away from the sides of the pan and a toothpick inserted in the center of the cake comes out without any raw batter on it.

Remove the cake from the oven and let...

Remove the cake from the oven and let it cool inside the pan for 5 minutes. Gently turn it out of the pan onto a wire rack and let it cool completely before filling and frosting.

Beat the cream cheese, butter, vanilla, salt, and...

Beat the cream cheese, butter, vanilla, salt, and 4 cups powdered sugar with an elecrtic mixer on low just until blended. Turn the mixer up to medium-high and beat for 2-3 minutes, until creamy and smooth. Add more powdered sugar if necissary to achieve a spreadable consistancy.

After beating the whipped cream into the pastry...

After beating the whipped cream into the pastry cream (steps 10 and 11 in the pastry cream recipe), beat in the mashed banana.

Fit a pastry bag with a large round...

Fit a pastry bag with a large round or star shaped decorator tip (see links below) and fill it with pastry cream. Set the cake upside down on a work surface.

Poke the decorator tip into the cake and...

Poke the decorator tip into the cake and squeeze some filling into it. The surface of the cake's bottom will split slightly as you do this and that's ok. Just be careful to not insert so much pastry cream that the sides and top of the cake begin to split. *See photos above.

Continue to move around the cake, filling the...

Continue to move around the cake, filling the entire center of the cake with pastry cream. Again, see photos above for reference.

Carefully turn the cake over onto a plate...

Carefully turn the cake over onto a plate or cake stand. Cover the cake with cream cheese buttercream then sprinkle crushed vanilla waffers over the buttercream.

Serve each slice of cake with an additional...

Serve each slice of cake with an additional dollop of banana pastry cream.

Make this simple, no-bake graham cracker icebox cake layered with creamy banana pudding and sweet ripe bananas.

Banana Icebox Cake

banana

whipped topping (Cool Whip) (thawed, divided)

(3 sleeves, 14.4 ounces) graham crackers

bananas (ripe)

In a large bowl, combine milk with banana pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.

To a 9x13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.

Peel and slice the bananas, and add an even layer of banana slices. Then spread ⅓ of the banana pudding over the bananas. Repeat 2 times, then spread one last layer of graham crackers to cover completely.

Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.

Decorate with crushed up graham crackers, whipped cream and slices of banana (optional). Slice and serve.

This dreamy banana pudding cake is quick, easy, and irresistible! The layers of yellow cake, pudding, fresh bananas, and crushed vanilla wafers are incredible.

(15.25-ounce) box yellow cake mix

bananas,

banana pudding mix

heavy whipping cream

Preheat the oven to 350°Fahrenheit (175°Celsius). Grease and flour a 9x13-inch baking pan.

In a large bowl, add cake mix, eggs, water, oil, and vanilla extract. Mix until smooth. Stir in the mashed bananas.

Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Poke holes in the cooled cake using a fork or the handle of a spoon. Let the cake cool completely.

While the cake cools, prepare the pudding. In a medium bowl, whisk together the pudding mix and milk until thickened, about 2 minutes.

Pour the pudding evenly over the cake, pushing some into the holes. Refrigerate for at least 30 minutes, or until the pudding is set.

Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Arrange the banana slices over the pudding. Top with whipped cream and crushed vanilla wafers. Refrigerate until ready to serve. Enjoy!

Introducing an incredibly moist banana cake that makes its own cinnamon caramel sauce! This self-saucing banana pudding is super moist, cinnamony, and packed with banana flavor.

Self-Saucing Banana Pudding Cake

oat flour

almond flour

coconut sugar

baking powder

cinnamon

almond milk

tbsp melted coconut oil

vanilla

Preheat the oven to 350 °F (175°C).

Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.

Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.

Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.

Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.

Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.

Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.

Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!

You can store this pudding for up to 5 days in the refrigerator.

I love this pudding. The best part is that, despite being gluten-free, it has an excellent taste. The non-vegan members loved it too. They were surprised to know it was vegan. Bravo Thomas!

Thomas, you have created an amazing and wonderful dessert. I followed the directions faithfully--however I didn't have a 10x7 pan. I used an 8x8 pan and baked it an extra 20 minutes or so, pulling it out of the oven when the top was brown and the sides pulled away a bit from the pan. I had some when it cooled a bit, so delicious, and there was another serving with warmed almond milk on it.... and some left for today! Thank you!!

Thank you Thomas for this unique receipe. I made it today and the family could not get enough of it. The non-vegan family members could not tell. It was so delicious. I will make it again!

Thanks for sharing this. it is superb. I modified it the second time I made it by adding some organic cacao nibs, which give it a chocolatey element without overwhelming the other flavours. 
This is one of my favourite recipe blogs - keep up the good work!

This pudding is quick and easy , but so  Just sweet enough thanks to the natural sweetness from the bananas . Even though i made one last night , it was so good i have to make another again tonite

This is a beautiful desert and so easy to make. I took it to our friend's house, reheated for 10 mins and served it with ice cream. The flavour was great, no sauce as I cooked it earlier in the day and reheated it later, it was lovely and moist though, everyone had seconds so not so good for the waistline! Thank you.

Thomas I’ve made your blue and Camembert cheeses a few times - brilliant recipes! I’ve now started branching out to your others like Chick’n (I’m still working to nail that one) and now this one - soooo good! We actually prefer it with the sauce absorbed .. and I’ve swapped to walnut meal and MCT as well and it works brilliantly.  Thank you for sharing all your wonderful recipes!

Banana Pudding Cake features moist banana cake layered with vanilla filling, bananas, and vanilla wafers. It&#x27;s all topped with vanilla pudding frosting!

baking soda

(about 3 cups mashed) very ripe bananas (mashed)

brown sugar (firmly packed)

sour cream

vanilla pudding

cream cheese

heavy cream

unsalted butter (at room temperature)

(8-ounce) container frozen whipped topping (Thawed)

bananas (sliced)

vanilla wafers (lightly crushed)

vanilla wafers

Preheat oven to 350°F (177°C). Line three 9-inch round cake pans with parchment paper and spray with nonstick Bakers Spray. 

In a medium mixing bowl, whisk together the flour (4 cups), baking soda (2 teaspoons), and salt (1 teaspoon) to combine. Set aside.

In a separate medium mixing bowl, using a handheld electric mixer, mix the banana (about 3 cups), sugar (1 1/2 cups), and brown sugar (1 cup) until combined.

Add oil (1 cup), eggs (4), sour cream (1 cup), and vanilla extract (1 tablespoon) and mix until combined and the mixture is smooth.

With the mixer on low, gradually&nbsp;add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).

Pour batter evenly into prepared pans. Bake for 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. 

Cake:

In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix (1 box) and cream cheese (8-ounce) until smooth. With the mixer set on low, gradually add the cream (1 1/2 cups) and beat until the mixture is very thick.

Pudding Layer:

In a medium mixing bowl, beat the butter (1 cup) until it&#39;s light and fluffy, about 2 minutes. Add the pudding mix (1 box) and beat until combined.

With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.

Fold in thawed frozen whipped topping (8-ounce) until evenly mixed.

Frosting:

Pipe a border of frosting around the edges of 2 of the layer cakes.&nbsp;

Top the cakes with a thin layer of sliced bananas within the border of frosting.&nbsp;

Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.

Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.

Stack the 2 cakes on top of each other, then top with the third cake.

Spread a thin layer of the frosting over sides and top of the cake. Refrigerate&nbsp;until frosting has set a bit, about 20 minutes.&nbsp;

Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

Assembly:

I was a little hesitant about this cake because of the icing.  Frosting had gritty feel to it..So I added sone of the filling to icing and it came out perfect.  I got rave reviews and will be making it again.  This is a winner…Will this again and again.  I wanted to post a picture but I couldn’t figure out how to do it.

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