Indulge in the delightful layers of banana pudding cake, a dessert that combines the classic flavors of banana pudding with a moist cake base. This recipe is perfect for gatherings or a cozy family dessert night. With its creamy texture and sweet banana slices, this cake not only looks impressive but is also incredibly easy to make. Get ready to impress your guests with this delicious treat that’s sure to be a hit!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 2 ripe bananas, mashed
– 2 cups vanilla pudding (prepared)
– Fresh banana slices for topping
– Mint leaves for garnish
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g of fat, 50g of carbohydrates, 5g of protein, and 4g of dietary fiber. This is based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and mashed bananas.
6. In another bowl, combine the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once cooled, spread the prepared vanilla pudding evenly over the cake.
12. Decorate with banana slices and mint leaves.
Alternative Ingredients
If you want to make this cake healthier, you can substitute the all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar. For a dairy-free version, swap buttermilk with almond milk and use a dairy-free pudding mix.
Serving and Pairings
This banana pudding cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store any leftover banana pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for about 15-20 seconds. This cake can be frozen, but it’s best to freeze it before adding the pudding and toppings.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring the flour accurately can affect the cake’s texture.
- Using unripe bananas will result in less flavor.
- Not allowing the cake to cool completely before frosting may cause the pudding to melt.
- Skipping the buttermilk can affect the cake’s moisture level.
Helpful Tips
- Use ripe bananas for the best flavor.
- Let the cake cool completely before adding the pudding layer.
- For extra flavor, add a pinch of cinnamon to the batter.
- Garnish with chopped nuts for added texture.
- Serve chilled for a refreshing taste.
FAQs
Can I make banana pudding cake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it in the refrigerator and add the pudding and toppings before serving for the best texture and flavor.
What can I use instead of bananas?
If you don’t have bananas, you can substitute them with applesauce or pureed pears for a different flavor profile.
Is this cake suitable for kids?
Absolutely! The flavors are kid-friendly, and it’s a fun dessert to enjoy for parties or family gatherings.
How do I prevent the bananas from browning?
To prevent browning, you can toss the banana slices in a little lemon juice before decorating the cake.
Can I use gluten-free flour?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Just ensure it contains xanthan gum for best results.
Conclusion
Banana pudding cake is a delightful dessert that brings together the beloved flavors of banana pudding in a moist, layered cake. Whether for a special occasion or a simple family treat, this cake is sure to impress. Enjoy every bite of this sweet, creamy indulgence!
Banana Pudding Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas mashed
- 2 cups vanilla pudding prepared
- Fresh banana slices for topping
- Mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mashed bananas.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before spreading the prepared vanilla pudding on top.
- Decorate with banana slices and mint leaves.
