Traditional Banana Pudding Cake
Experience a timeless delight with our Traditional Banana Pudding Cake, combining the creamy richness of banana pudding with the lightness of a cake, perfect for dessert lovers seeking a nostalgic treat.
Prep time: 20 minutesCook time: 45 minutesServes: 12
Ingredients
1 box of vanilla wafer cookies
3 ripe bananas, sliced
1 (3.4 oz) package of instant vanilla pudding mix
2 cups of whole milk
1 (8 oz) container of whipped topping
1 teaspoon of vanilla extract
1/2 cup of granulated sugar
3 large eggs
1 stick of unsalted butter, melted
1 cup of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish.
3. Layer vanilla wafer cookies evenly at the bottom of the dish.
4. Arrange banana slices over the cookies.
5. In a large bowl, whisk together the pudding mix and milk until thickened.
6. Fold in the whipped topping and vanilla extract.
7. Pour the pudding mixture over the bananas and cookies.
8. In a separate bowl, beat together the sugar and eggs until light and fluffy.
9. Slowly add the melted butter to the egg mixture, beating continuously.
10. In another bowl, combine flour, baking powder, and salt.
11. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
12. Pour the cake batter over the pudding layer in the dish.
13. Bake for 40-45 minutes or until the cake is golden brown and set.
14. Allow to cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, warm individual servings in the microwave for 20-30 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
