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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 and sliced 1/4 inch thick
  • Mini vanilla wafer cookies, for topping

Steps

  1. Preheat oven and grease a baking pan with nonstick spray.
  2. Mash the two ripe bananas and melt the butter; set aside.
  3. Whisk together flour, baking powder, salt, and baking soda in a bowl.
  4. In a separate bowl, beat sugar and eggs until light, then mix in sour cream, vegetable oil, vanilla extract, mashed banana, and melted butter.
  5. Add the dry ingredients to the wet mixture in batches, alternating with the whole milk, until batter is smooth.
  6. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean.
  7. Let cake cool completely in the pan.
  8. Whisk instant vanilla pudding mix with milk until thickened, then stir in sour cream, vanilla extract, and salt to make the pudding layer.
  9. Whip the heavy cream to soft peaks.
  10. Spread the pudding mixture over the cooled cake, then top with whipped cream.
  11. Arrange sliced banana over the top and finish with mini vanilla wafer cookies before serving.

Notes

Steps reconstructed from ingredient list since original recipe steps were not fully provided; exact technique may vary slightly from source.

Source: www.epicurious.com