Banana Cream Cake

Banana Cream Cake is soft, fluffy, and incredibly easy to make. Featuring a banana cream batter and sweet topping, this simple dessert will become a favorite all year long!

Course Dessert

Cuisine American

Keyword banana cake, banana dessert

Prep Time 15

Cook Time 30

Chilling Time 4

Total Time 4 45

Servings

Calories 362

Author Gayle

Equipment

Ingredients

¾ cup unsalted butter softened
1½ cups granulated sugar
3 eggs
2 cups mashed ripe bananas (about 5 medium bananas)
2 teaspoons vanilla bean paste or vanilla extract
2¼ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons buttermilk
1 (3.4 ounce) box instant banana pudding mix
2 cups whole or 2% milk
1 (12 ounce) container frozen whipped topping, such as CoolWhip thawed
Finely grated chocolate or chocolate curls for garnish if desired

Instructions

Preheat oven to 350°F. Lightly grease a 9x13 baking pan with cooking spray. Set aside.
In a large bowl, beat butter and sugar with a hand mixer at medium speed until fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add mashed banana and vanilla, beating until combined.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to wet mixture, alternating with buttermilk. Beat until just combined after each addition, ending with flour mixture. Pour batter into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool for 10 minutes. Using the end of a wooden spoon, poke ½-inch deep holes in cake at 1-inch intervals. Set aside.
In a medium bowl, combine pudding mix and milk. Whisk for 2 minutes, or until smooth and lightly thickened. Pour over top of cake, ensuring that pudding fills each hole. Spread evenly over top, if needed.
Cover and refrigerate for at least 4 hours, or up to three days. Spread whipped topping over top of cake and garnish with grated chocolate, if desired. Cut into squares and serve.

Notes

Cake will keep refrigerated for up to three days.
See my tips and tricks for making this Banana Cream Cake above the recipe box.
Recipe from 13x9 Cakes magazine - 2019

Nutrition