old fashioned banana pudding cake recipe

Written ByJenny Smyth Posted on
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The Best old fashioned banana pudding cake recipe

I’m so excited to share with you my old fashioned banana pudding cake recipe. This classic dessert has been a staple in our family for generations, and I just can’t get enough of it. The first time I made it, I was amazed by how moist and flavorful the cake turned out. The combination of ripe bananas, creamy pudding, and sweet vanilla is just perfect.

My kids love helping me mix the batter and spooning the batter into the cake pans. It’s a great way to spend quality time together in the kitchen. As a busy mom, I appreciate how easy this recipe is to make, even on a weeknight. And let’s be real, who doesn’t love a good excuse to indulge in a slice (or two) of banana pudding cake?

The history of this recipe dates back to the 1950s, when banana pudding was all the rage. It was often served at family gatherings and church potlucks. Over time, bakers started adding more ingredients to make it a standalone dessert. Now, I’m sharing my own take on this classic recipe with you.

It’s a game-changer for any occasion or daily treat. Not only is it delicious, but it’s also surprisingly healthy. With less added sugar than most desserts and wholesome ingredients like bananas and eggs, you can feel good about serving it to your loved ones. The key to making this cake truly special is in the technique.

You see, you want to fold in those air pockets when mixing the batter so that the cake comes out light and fluffy. My grandma used to say that’s what made all the difference between a good cake and a great one. Another trick I’ve learned over the years is using high-quality ingredients like farm-fresh eggs and pure vanilla extract. Don’t skimp on these details – they really make a difference in the final product.

One more thing: don’t overmix! That’s where most cakes go wrong – they end up dense instead of light and airy. I know some people might think banana pudding cake sounds old-fashioned or boring, but trust me when I say that it’s anything but! My family loves this recipe so much that we always have leftovers – which isn’t hard since it freezes beautifully too.

Old Fashioned Banana Pudding Cake

4.9 from 1166 votes

A classic Southern dessert featuring a moist banana cake topped with a creamy vanilla pudding and whipped cream. This recipe serves 4 people and takes 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed

For the Pudding

1 1/2 cups whole milk
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
2 large egg yolks
1/4 cup unsalted butter, cold

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×9 inch baking dish.
3In a medium bowl, combine flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar until light and fluffy.
5Beat in eggs, one at a time, and stir in vanilla extract.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the mashed bananas.
8Pour the batter into the prepared baking dish and smooth the top with a spatula.
9Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10The cake should be golden brown and pull away from the sides of the pan.
11Remove from the oven and let it cool in the pan for 10 minutes.
12While the cake is cooling, prepare the pudding.
13In a saucepan, heat the milk and sugar over medium heat until hot but not boiling.
14In a separate bowl, whisk together cornstarch, vanilla extract, and egg yolks.
15Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
16Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
17Remove from heat and stir in the cold butter until melted.
18Pour the pudding over the cooled cake and spread it evenly.
19Let it cool to room temperature.
20While the pudding is cooling, prepare the whipped cream topping.
21In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
22Spread the whipped cream evenly over the cooled pudding.
23Cover and refrigerate for at least 2 hours before serving.
24The cake should be chilled and set, with the whipped cream holding its shape and the pudding layer firm but creamy.

🔧Equipment

Mixing bowl
Electric mixer
9×9 inch baking dish
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra touch, garnish with sliced bananas or a sprinkle of cinnamon before serving.

Watch Video Of How Old Fashioned Banana Pudding Cake Works

This old fashioned banana pudding cake recipe has been a staple in our family for generations, and for good reason – it’s incredibly versatile!

Whether you’re looking for a special occasion dessert or just something easy to whip up on a weeknight, this recipe delivers every time.

Plus, its health benefits are undeniable; with fewer added sugars than most desserts and wholesome ingredients like bananas and eggs, you can feel confident serving it to your loved ones.

❓ Frequently Asked Questions About Old Fashioned Banana Pudding Cake

Q: What makes this banana pudding cake recipe so special?

This recipe stands out because of its unique combination of flavors and textures – moist banana bread meets creamy pudding topped with whipped cream! You won’t find any artificial flavorings or preservatives here; just wholesome goodness.

Q: Can I use fresh bananas instead of frozen ones?

Sure thing! Fresh bananas will work just fine in place of frozen ones.

Q: Do I need to chill the cake before serving?

Nope! You can serve it right away if you’d like.

Q: How long does this banana pudding cake last at room temperature?

It’ll keep safely for about three days without refrigeration.

Q: Can I make individual portions or just one big cake?

Either way works beautifully!

Q: What if I want a stronger banana flavor?

You can add an extra ripe banana or two if you prefer!

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