Imagine a dessert so decadent, so irresistibly moist, that it transforms an ordinary evening into a culinary celebration. Our Warm Banana Pudding Cake is not just a recipe; it's a slice of heaven that combines the rich, comforting flavors of ripe bananas, creamy vanilla pudding, and a perfectly tender cake that melts in your mouth. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this recipe promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Prepare the instant vanilla pudding mix according to package instructions in a separate bowl. Set aside.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Dollop the prepared vanilla pudding over the top of the batter, gently swirling it into the cake mixture using a knife to create a marbled effect.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes. This allows the pudding to set and makes serving easier.
- Serve warm, optionally garnished with additional sliced bananas, a dollop of whipped cream, or a sprinkle of cinnamon.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more intense the flavor. Look for bananas with dark spots and soft texture.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake.
- Swirling Technique: When adding pudding, use a gentle knife swirl to create beautiful marbled effects without fully mixing the pudding into the batter.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as variations can affect baking results.
- Cooling is Crucial: Allow the cake to cool slightly in the pan to let the pudding set and make serving easier.
- Storage Tip: This cake is best enjoyed warm, but can be stored in the refrigerator for 2-3 days and gently reheated before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
