🏷️ Category: dessert
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Indulge in this show-stopping Banana Pudding Cake that transforms classic Southern comfort into an elegant layered dessert. With a moist vanilla wafer-infused cake base, rich homemade pudding filling, and fluffy whipped cream topping, this recipe delivers restaurant-quality results in your own kitchen. Perfect for special occasions or when you want to impress guests, each slice offers a delightful balance of creamy textures and sweet banana flavor. While it requires some patience with multiple components, the stunning presentation and incredible taste make every minute worthwhile. Follow our detailed steps to create this masterpiece that serves 12 generous portions.
🥘 Ingredients
• baking powder1 tablespoon
• bananas4
• cocoa powder1 teaspoon
• egg yolks3
• eggs7
• flour1 cup
• heavy whipping cream1 cup
• milk2 cups
• powdered sugar0.25 cup
• salt1 Dash
• pudding12 servings
• sugar0.5 cup
• vanilla1 tablespoon
• vanilla extract1 teaspoon
• vanilla wafers3 cups
• whipped cream12 servings
👨🍳 Cooking Steps
1
In a large bowl, beat egg yolks with sugar and set aside
2
In bowl of an electric mixer, whip egg whites until stiff
3
Add baking powder, processed wafers, and cocoa to egg yolk mixture
4
Drop about 1/4 of egg whites into larger bowl and fold lightly
5
Fold in remaining whites carefully
6
Line a jellyroll sheet pan with parchment paper covering all sides and spray paper with non-stick floured baking spray
7
Spread cake batter onto paper, so it covers the entire pan
8
Bake in a preheated oven at 350 degrees for 15-20 minutes
9
Let cake cool completely on sheet (at least 30 minutes to an hour)
10
*As cake cools, mix sugar, flour and salt in top of a double boiler
11
(If you dont have a double boiler, a larger saucepan on top a smaller saucepan with water boiling works just fine!)Blend in egg yolks and milk
12
Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened
13
Remove from heat
14
Stir in vanilla
15
When cake is cooled, carefully lift the parchment paper, remove from pan and place on a flat surface
16
Starting from the short end, cut into three even pieces
17
Place first layer of cake on a serving platter
18
Spread half of the custard over the top of the cake, then cover with one third of the banana slices
19
Take about one third of the crumbled wafers and sprinkle over custard-banana layer
20
Top with next piece of cake and repeat, being sure to reserve a few bananas and crumbled cookies
21
Spread the final amount of custard onto the top layer of cake, and refrigerate the whole cake for at least 2 hours or until ready to serve
22
Just before serving, make whipped cream topping
23
Combine all ingredients together in a large mixing bowl until cream thickens and becomes stiff
24
Spread whipped cream on cake and top with remaining banana and wafers
25
*You can even spread the whipped cream on the final cake layer and refrigerate all together
26
We suggest not topping the cake with the fresh bananas and cookies until you are ready to serve, however
27
Otherwise, the bananas will brown
28
Keep them fresh by sprinkling with a bit of lemon juice and placing them in an airtight container until ready to use
