Banana Pudding Cake Recipe

All the wonderful flavor of banana pudding in

cake form! We love this amazing recipe!

Ingredients
For the Banana Cake
2 cups (400g) granulated sugar
3 cups (342g) cake flour
1 tablespoon baking powder (12g)
1/2 tsp baking soda (3g)
1/2 teaspoon (3g) salt
12 tablespoons (170g) unsalted butter, softened
1 1 /2 cup mashed bananas (about 3 bananas)
2 teaspoons lemon juice
2 teaspoons (8g) vanilla extract
3 large eggs
1 1/2 cups (363g) buttermilk

For the Cream Cheese Frosting

2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese.
Using reduced fat or the spreadable cream cheese will cause the frosting to be too
soft. Soften very slightly.
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use
because it is fine and dissolves faster
2 teaspoons (8 g) vanilla extract
6 to 6 1/2 cups (690g to 747g) powdered sugar

For the Vanilla Cream Filling

1 small box instant Vanilla pudding (3.9 oz/96g) We used Jello- Brand
2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too
thick)

For the Sweetened Whipped Cream (top of cake)

1 cup (240g) heavy cream
1/4 (29g) cup powdered sugar
1 (4g) teaspoon vanilla
Vanilla Wafers and Sliced Bananas for Filling
1 box Vanilla Wafers (we used about 20 coarsely crushed cookies in filling, plus
additional for crumb border and cookies around the top. Adjust to your liking)
Thinly sliced bananas (we used two in the filling- adjust to your liking)

Instructions
For the Banana Cake (Makes 8 cups of batter)

Preheat the oven to 350 degrees, Grease/spray & flour three 8 inch pans and line
with parchment circles
In the mixing bowl, add the dry ingredients, sugar, flour, baking soda, baking
powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate
ingredients
Add the softened butter to the dry ingredients and mix on low speed until the dry
ingredients are moistened. Scrape the bottom and sides of the bowl
In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2
teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to
blend
Slowly add the banana/buttermilk mixture to the dry ingredients beating on
medium speed for 1 minute, scrape the bottom and sides of the bowl and beat
another minute.
Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or
until the cake springs back to the touch and a toothpick comes out clean.
Cool the cakes 10 minutes on the rack and then turn out.

For the Vanilla Cream Filling

Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with
a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed
until well combined. Then, switch to high speed and whip the pudding until thick
and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach
desired consistency.
If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture
is nice and thick.
Refrigerate until ready to use. Cakes with this filling should be chilled until close
to serving time.
For the Cream Cheese Frosting

Cut the butter into slices and add to the bowl of your mixer. Beat on low to
medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to
medium speed until incorporated. If you are using a hand mixer you may need to
soften the cream cheese a bit more.
 Add the vanilla. Gradually add the powdered sugar beating on low speed until
blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don't over beat or it will become too
soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance,
refrigerate and when ready to use let it soften slightly (do not microwave) and
remix.

For the Sweetened Whipped Cream

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10
minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled
mixing bowl, begin beating on low speed gradually increasing to medium high
speed. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks
form….peaks that slightly bend over. Watch closely as this happens quickly. Do not
over beat or it will turn into butter.

Assembly of Cake
Pipe a dam of cream cheese frosting about 1/2 inch from the edge of the cake layers.
Fill in with vanilla cream. Layer on crushed vanilla wafer cookies and thinly sliced
bananas. Repeat for next layer, then top with remaining layer. Frost cake with cream
cheese frosting. Add border (We did a double shell border with a tip 21), add dollops
of whipped cream (we piped on with a large round tip), and top with a sprinkling of
crushed vanilla wafers.

© Melissa Diamond
https://www.mycakeschool.com/recipes/banana-pudding-cake-recipe/