Banana Pudding Cake Layers
A creamy and delightful dessert featuring fluffy cake layers, rich banana pudding, and cream cheese, perfect for any occasion.
Ingredients
For the Cake Layers
- 260 g all-purpose flour
- 5 g baking powder
- 2 g baking soda
- 2 g salt
- 100 g granulated sugar
- 100 g light brown sugar
- 120 ml vegetable oil or melted butter
- 2 large eggs
- 250 g mashed ripe bananas (approximately 2–3 medium bananas) Use ripe bananas for best flavor.
- 120 ml whole milk
- 5 ml vanilla extract
For the Pudding and Cream Cheese Layers
- 1 package instant vanilla pudding mix
- 480 ml cold whole milk
- 225 g cream cheese, softened
- 60 g powdered sugar
- 5 ml vanilla extract
- 240 ml whipped topping or whipped cream Maintain volume by folding gently.
For Garnishing
- Sliced bananas Add before serving.
- Crushed vanilla cookies
- Ground cinnamon or nutmeg Optional for a unique flavor.
Instructions
Preparation
- Preheat oven to 175°C. Grease a 33 x 23 cm baking dish thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil or melted butter, eggs, mashed bananas, milk, and vanilla extract. Whisk until fully blended and smooth.
- Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined, taking care not to overmix.
Baking
- Transfer the batter to the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the dish.
Pudding Preparation
- In a bowl, whisk the instant pudding mix with cold milk for 2–3 minutes until thickened. Refrigerate for approximately 5 minutes to set.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping gently to maintain volume.
Assembly
- Once the cake is cool, use a fork to poke holes evenly across the cake surface.
- Spread the chilled vanilla pudding evenly over the cake base.
- Arrange a layer of fresh banana slices atop the pudding.
- Evenly distribute the cream cheese mixture over the bananas.
- If desired, spread additional whipped topping, garnish with sliced bananas, sprinkle with crushed vanilla cookies, and dust with cinnamon or nutmeg.
- Refrigerate the cake for at least 2 hours to allow layers to set.
- Slice the chilled cake into portions and serve immediately.
Notes
Store the cake in the refrigerator for up to 3 days. Add bananas just before serving to prevent browning.