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Banana Pudding Cake

🇺🇸 United States · Southern United States

Servings: 24 servings Total: 50 minutes, plus cooling

Ingredients

  • Nonstick vegetable oil spray, for pan
  • 2 very ripe bananas, scrubbed
  • 1/2 cup (1 stick) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3/4 cup sour cream, room temperature
  • 1/2 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 1 1/2 cups whole milk
  • 1 (3.4-oz) box instant vanilla pudding mix
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup heavy cream
  • 1 medium banana, peeled, sliced 1/4-inch thick
  • Mini vanilla wafer cookies, for topping

Steps

  1. Preheat oven and grease pan(s) with nonstick spray.
  2. Mash the 2 ripe bananas and melt the butter; set aside to cool slightly.
  3. Whisk together flour, baking powder, salt, and baking soda in a bowl.
  4. In a separate large bowl, beat sugar and eggs until light and fluffy.
  5. Mix in mashed banana, melted butter, sour cream, vegetable oil, and vanilla extract until combined.
  6. Alternately add the flour mixture and whole milk to the batter, mixing just until incorporated.
  7. Pour batter into prepared pan(s) and bake until a tester comes out clean.
  8. Let cake cool completely in the pan before assembling.
  9. Whisk instant vanilla pudding mix with milk, sour cream, vanilla extract, and salt until thickened; chill.
  10. Whip heavy cream to soft peaks.
  11. Spread the chilled pudding mixture over the cooled cake.
  12. Top with whipped cream, sliced banana, and mini vanilla wafer cookies before serving.

Notes

Original recipe steps were only listed as section headers ('Cake', 'Topping and Assembly'); detailed steps above are reconstructed based on standard method for this type of layered banana pudding cake.

Source: www.bonappetit.com