Momma was a dessert maker. And she loved Banana Pudding. Everyone knows that this is a southern staple dessert. She preferred making her own cooked custard and adding the vanilla wafers and bananas. We later learned a quicker version from the church ladies which did not require cooking. And this became the tradition for holidays and Sunday dinners at our house. This was my kid’s favorite and still is, to this day. I wonder just how many I have made over the years. I am envisioning vats of condensed milk.
I have provided this dessert in countless ways. I love the mini individual servings for large gatherings. The round crystal bowl is used for holidays. If I need a quick dessert for work, I just use a 9 x 13 pan.
I have recently discovered the cake mix Duncan Hines Moist Banana Supreme. It sort of reminds me of a light version of Banana Bread. It is awesome. Coupled with a pudding filling and buttery creamy frosting, you are having Banana Pudding Cake.
This cake is really for Banana lovers. Boy, Momma would have loved this one!
BANANA PUDDING CAKE
Moist Banana Cake with a vanilla pudding filling and buttercream frosting. Garnished with Nilla Mini Wafers and sliced bananas.
Ingredients
CAKE
- 1 Box Duncan Hines Moist Banana Supreme Cake Mix
- 3 eggs, room temperature
- 1 cup whole milk
- 1/3 cup vegetable oil
FILLING
- 1 pkg. Philadelphia Cream Cheese 8 oz.
- 1 box Jello Vanilla Instant Pudding 3.4 oz
- 1 3/4 cup Heavy Whipping Cream
FROSTING
- 2 sticks butter, room temperature
- 1 container Cool Whip 8 oz, room temperature
- 5 cups Confectioner's sugar
GARNISH
- Nilla Mini Wafers
- 1 Banana
Instructions
CAKE
Preheat oven to 350 degrees. Prepare three 8-inch cake pans by spraying with nonstick spray with flour.
Mix all ingredients on low speed until all cake mix is moistened,
Increase to medium speed for about 2 minutes, stopping to scrape sides down with a spatula.
Bake 25-30 minutes. Cool in pans about 10-15 minutes. Flip onto a cooling rack for complete cooling.
FILLING
Beat room temperature Cream Cheese until smooth.
Add dry pudding mix and beat until smooth, about 2-3 minutes, stopping to scrape sides and bottom with a spatula.
With the mixer on low, slowly pour in the cream, stopping to scrape down the sides. This mixture is very thick.
FROSTING
In a mixing bowl, beat the butter until creamy.
Add Cool whip and beat until combined.
Turn mixer on low, and slowly begin adding sugar until all has been added. Scrape down sides occasionally.
ASSEMBLY
Make sure all layers lay flat. If the top of the cake is rounded, trim so that it lays flat.
On the first layer, add a thick layer of filling. At this time, you can add a layer of thinly sliced bananas or you can omit. Repeat for the second layer.
When you add the third layer, use frosting for top and sides. You can garnish by placing mini wafers all around the bottom and some on the top.
Notes
Sometimes, after a while bananas will turn brown. If I am serving immediately, I will add bananas to the top of the filling.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 1024Total Fat: 59gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 178mgSodium: 711mgCarbohydrates: 119gFiber: 1gSugar: 91gProtein: 9g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
BANANA PUDDING
Smooth, creamy pudding filled with Nilla Mini wafers and sliced bananas
Ingredients
- 1 box Jello Instant Pudding Vanilla, 5 oz
- 2 1/4 cups cold whole milk
- 1 can Eagle Brand Condensed Milk 14 oz
- 1 container Cool Whip 12 oz
- 1 box Nilla Mini Wafers
- 4 Bananas, sliced thin
Instructions
- Combine instant pudding and milk. Beat with mixer until thick. Scrape bottom and sides and beat another minute.
- Pour in condensed milk and stir well.
- Fold in Cool Whip.
- In a large serving bowl, pour about 3/4 of the box of cookies into a bowl.
- Pour sliced bananas on top of the cookies.
- Pour the pudding mixture on top of the banana-cookie mixture.
- Take a knife and "slice" through the pudding mixture in several places. This allows the pudding mixture to moisten all of the cookies.
- Garnish the top with the remainder of cookies.
- Cover and refirigerate.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 16gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 163mgCarbohydrates: 57gFiber: 1gSugar: 48gProtein: 8g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“My Mother used to say: The older you get, the better you get, unless you’re a banana.”
-Betty White
I do LOVE banana pudding! I also like those nice linen napkins, with “The Flour Diaries” on them, as well as that beautiful crystal bowl…
Thanks…