Description
Banana Cream Cake is a delightful dessert that combines moist banana cake, rich pudding, and fluffy whipped cream. This crowd-pleaser is perfect for any occasion, from birthdays to casual weeknight treats. Each slice is a nostalgic reminder of sweet summer barbecues and cherished family moments. With its creamy layers and vibrant banana flavor, this cake promises to be the highlight of your dessert table.
Ingredients
Scale
- 3 ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 (3.4 oz) package instant vanilla pudding mix
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans and line them with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Combine dry ingredients with mashed bananas, softened butter, and milk; mix until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream until soft peaks form; set aside.
- Prepare pudding mix with milk according to package instructions; stir until thickened.
- Layer one cake on a serving plate, spread half of the pudding mixture over it, add sliced bananas, top with half of the whipped cream, then place the second layer on top.
- Spread remaining pudding on top of the second layer followed by whipped cream; decorate with banana slices if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 305
- Sugar: 21g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg