Description
A tender one-layer cake soaked with a creamy banana pudding mixture and topped with whipped cream, offering a moist, custard-like texture. This American dessert is easy, versatile, and perfect for gatherings. Substitutions like gluten-free flour or dairy-free cream make it inclusive. Serve chilled with a simple, customizable topping.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 cup buttermilk
1 package (3.4 oz) vanilla pudding mix
2 cups heavy cream or whole milk
3 medium fresh bananas, sliced
Instructions
Preheat oven to 350°F
Mix flour, baking powder, salt, and 1 tablespoon vanilla in a bowl
Add softened butter and sugar, creaming until light and fluffy
Whisk in eggs until fully incorporated
Alternately blend buttermilk and dry ingredients into the batter
Pour into a greased 9-inch round cake pan
Bake for 35 minutes until golden
Allow to cool completely
Poke holes over the center of the cake in a circular pattern
Mix pudding with milk until thick
Fold in sliced bananas, then pour the mixture into the poked holes
Chill for at least 2 hours
Top with whipped cream or vanilla frosting before serving
Notes
Use buttermilk with vinegar/lemon instead of commercial buttermilk
Add nuts or chocolate chips for flavor variations
Store in the refrigerator for up to 3 days
Use a dairy-free whipped alternative if avoiding heavy cream
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg