Banana pudding is a traditional Southern American dessert. It’s a sweet dessert packed with banana flavor, a definite favorite among many. And everyone has their own unique spin on the dessert. Generally, it consists of different layers of sliced bananas, vanilla custard, cookies, and cream. Of course, there is a lot of variation from one recipe to another, with each having each own twist. Some folks use condensed milk for sweetness, while others opt for boxed cake mix for convenience. We gave the traditional banana pudding our own twist, with this Banana Pudding Cake. If you love banana pudding, you’ll love this recipe. Moist, soft cake, topped with fresh bananas, a sweet custard, and a rich chocolate sauce. What’s not to love?
In a bowl, add the eggs and sugar. Whisk together until smooth.
Sift in the flour, cocoa powder, and baking powder.
Whisk until smooth. Add vanillin and whisk again.
Pour the batter into a glass oven safe dish. Bake at 180°C/350°F for 20 minutes.
In the meanwhile, make the custard. Melt butter in a small skillet over medium heat. Add the flour and stir to combine.
Slowly add the milk, whisking until smooth.
Add the sugar and vanillin, and stir until the sugar has dissolved and the custard is cooked.
When the cake is finished baking, pour the milk over the cake, allowing it to soak in.
Place the banana slices on top of the cake.
Pour the custard over the cake. Refrigerate to set.
In the meanwhile, make the chocolate topping by melting the chocolate and heavy cream together and stirring until smooth.
Pour the sauce over the cake and leave to cool.
– Poke holes into the cake before adding the custard to make sure the whole cake is filled with custard.
– Ripe banana (yellow with a few brown spots) are the best for this cake. In fact, the riper, the better, as these will have more banana flavor. Don’t use unripe or green bananas, they wont be sweet enough.
– You can refrigerate the cake for longer than one hour.
– You can freeze the cake (without the chocolate topping). Follow the recipe, but don’t add the chocolate. When it comes out of the refrigerator, wrap in plastic wrap, and store in the freezer up to 3 months. Thaw in the refrigerator.
– Instead of the chocolate topping, make a whipped sugar cream: simply whisk together ¼ cup powdered sugar, 1 ½ heavy cream, and 1 tsp vanilla extract until stiff peaks form. Layer on top of the refrigerated set cake. Top with cookie crumbs.
– Top the cake with crushed cookies, or nuts (pecans, walnuts, or almonds) for extra texture.