Ok Ok! I know I’m late after a hectic weekend but the recipes are worth the wait!
If there’s one thing that reminds me of my grandmothers, it’s Banana pudding. At any family gathering or holiday, everyone wondered if grandma would bring the Banana Pudding. It was a favorite gathering standby recipe.
I love anything banana…banana bread, cakes, now or later candies, pudding, banana splits, everything except bananas! It’s a texture thing I guess. Even my grandmothers banana pudding was enjoyed as long as I pushed the slices of banana aside.
Back home in the small town of Tuttle Oklahoma, church gatherings were a common affair. We’d divide into groups of main dishes or sides, then all bring desserts. On one such gathering, I wanted to do something a bit different with a Banana Pudding Cake.
I’m going to give you both the quickest version and the homemade. Keep in mind that homemade from scratch will ALWAYS render superior results but for the time constrained, the quick list is still sure to delight.
The quick list:
Boxed Butter Cake Mix
Boxed Instant Banana Pudding
Container Whipped Cream
Box Nilla Wafers
Prepare and bake cake mix according to package. Mix pudding according to package. When the cake is done, allow to cool about 10 min. Punch holes all over the cake the top with pudding, allowing it to seep into the holes.
Slice bananas and cover the cake.
Top with whipped cream then crushed Nilla Wafers.
The long Version:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup Butter softened
- 4 large Eggs
- 2 teaspoons vanilla
- 1 cup milk
- Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
- Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
1 1/2 cups heavy cream cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don’t over-beat, but don’t stop beating until cream has reached a Cool-Whip consistency.
Happy Cooking! Enjoy!💕