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Banana Pudding Cake

Banana Pudding Cake Recipe

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Banana pudding cake is a delightful fusion of two classic desserts: banana pudding and cake. This delicious treat combines layers of moist cake with creamy banana pudding, making it the perfect dessert for any occasion. Whether you’re hosting a family gathering or simply craving a sweet treat, this banana pudding cake is sure to impress. Let’s dive into the recipe and create a dessert that will become a household favorite.

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Ingredients

For the Cake:

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 2 ½ teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 package (3.4 oz) sugar-free banana pudding mix
  • 1 ½ cups milk

For the Filling:

  • 1 package (3.4 oz) sugar-free vanilla pudding mix
  • 2 cups milk
  • 1 cup Cool Whip
  • 3 bananas, sliced

For the Topping:

  • 1 cup Cool Whip
  • ½ cup crushed vanilla wafers
  • Whipped cream
  • ½ cup sweetened condensed milk

Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add Eggs and Egg Whites: Beat in the eggs one at a time, then add the egg whites and vanilla extract, mixing well after each addition.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, all-purpose flour, and sugar-free banana pudding mix.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  6. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2: Prepare the Filling

  1. Make the Pudding: In a medium bowl, whisk together the sugar-free vanilla pudding mix and milk until thickened.
  2. Fold in Cool Whip: Gently fold in the Cool Whip until well combined.
  3. Slice the Bananas: Slice the bananas and set aside.

Step 3: Assemble the Cake

  1. Layer the Cake: Place one cake layer on a serving plate. Spread half of the vanilla pudding mixture over the cake layer. Arrange a layer of banana slices on top of the pudding. Repeat with the second cake layer, remaining pudding mixture, and banana slices.
  2. Top the Cake: Place the final cake layer on top. Spread a thin layer of Cool Whip over the entire cake to create a crumb coat. Chill the cake for 15 minutes to set the crumb coat.
  3. Add the Final Topping: Spread the remaining Cool Whip over the cake. Sprinkle the crushed vanilla wafers over the top. Drizzle with sweetened condensed milk and garnish with whipped cream.

Cooking Notes and Tips

  • Ripe Bananas: Use ripe bananas for the best flavor and texture. They should be yellow with some brown spots.
  • Prevent Browning: To prevent the banana slices from browning, you can toss them in a little lemon juice before adding them to the cake.
  • Chill the Cake: For the best results, chill the assembled cake for at least an hour before serving. This allows the flavors to meld and the layers to set.

Variations

Low-Carb Version

  • Cake Mix: Use a low-carb cake mix in place of the all-purpose flour and sugar. Follow the package instructions for preparation.
  • Pudding: Use sugar-free pudding mixes as indicated in the original recipe.
  • Sweeteners: Substitute granulated sugar with a low-carb sweetener like erythritol.

Keto Version

  • Flour: Use almond flour or coconut flour in place of all-purpose flour. Adjust the quantity as needed, as these flours absorb moisture differently.
  • Sweeteners: Use keto-friendly sweeteners like stevia or monk fruit.
  • Toppings: Use keto-friendly whipped cream and omit the vanilla wafers and sweetened condensed milk.

Frequently Asked Questions (FAQs)

1. Can I use regular pudding mix instead of sugar-free?

Yes, you can use regular pudding mix if you prefer. It will increase the sugar content of the cake, but it will still be delicious.

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2. How should I store the banana pudding cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. The bananas may brown slightly over time, but the cake will still taste great.

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3. Can I make this cake ahead of time?

Yes, you can prepare the cake layers and pudding filling ahead of time. Assemble the cake and add the toppings just before serving for the best presentation.

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4. Can I use a different type of pudding mix?

Yes, feel free to experiment with different pudding flavors. Vanilla or even butterscotch pudding mix can add a unique twist to the cake.

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Banana pudding cake is a delightful dessert that combines the best of both worlds: the rich flavors of banana pudding and the classic appeal of a moist cake. This recipe is easy to follow and guarantees a delicious result that will impress your family and friends. Whether you make it for a special occasion or just because, this banana pudding cake is sure to become a favorite in your home. Enjoy!

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