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Banana Pudding Cake Recipe: A Southern Icon Reimagined

Few desserts capture the soul of Southern comfort food like banana pudding—a humble yet heavenly combination of ripe bananas, vanilla custard, and crisp wafers. But what happens when you transform this classic no-bake treat into a show stopping layered cake? Enter Banana Pudding Cake: a towering masterpiece that stacks all the beloved flavors of the original into a stunning, sliceable dessert worthy of any celebration.

This decadent creation bridges tradition and innovation, offering the nostalgic taste of grandma’s banana pudding with the elegance of a modern layer cake. With its velvety custard filling, tender banana-infused cake layers, and signature vanilla wafer crunch, this dessert isn’t just a recipe—it’s a tribute to Southern hospitality and culinary creativity.

A Slice of History: The Evolution of Banana Pudding

To appreciate banana pudding cake, we must first understand its roots:

The Birth of a Southern Staple

• Early 1900s: Banana pudding emerged as a thrifty way to use imported bananas, which became affordable in the U.S. post-1920s.
• 1950s Boom: Instant pudding mixes and vanilla wafers (like Nabisco’s) turned it into a potluck staple.
• 21st Century Reinvention: Chefs began deconstructing it into cakes, trifles, and even cocktails.

Why It Endures

• Nostalgia Factor: Evokes memories of church picnics and family reunions.
• Textural Harmony: Soft custard, creamy bananas, and crispy wafers create the perfect bite.
• Adaptability: Works as a humble fridge dessert or a plated gourmet creation.

The Science of the Perfect Banana Pudding Cake

What makes this cake so irresistible?

1. Banana Magic

• Ripeness Matters: Overripe bananas (with brown spots) offer maximum sweetness and moisture.
• Enzyme Action: Bananas contain amylase, which breaks down starches into sugars for a tender crumb.

2. Custard Chemistry

• Cornstarch vs. Egg Yolks: A blend thickens smoothly without curdling.
• Temperature Control: Cooking custard to 175°F (79°C) ensures silky texture.

3. Structural Engineering

• Wafer Layers: Add crunch while absorbing custard for a “no-sog” effect.
• Chilling Time: Lets flavors meld and layers set.

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Banana Pudding Cake Recipe

A towering tribute to Southern tradition—vanilla cake, fresh bananas, custard, and wafers in every bite!

Prep Time: 1 hour (+ 4 hrs chilling)
Cook Time: 30 mins
Servings: 12

Equipment Needed

• Three 6-inch (15cm) cake pans or two 8-inch (20cm) pans
• Stand mixer (with paddle + whisk attachments)
• Saucepan (for custard)
• Spatula + offset spatula
• Piping bag (optional)
• Cake turntable (for assembly)
• Fine-mesh sieve

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Ingredients

For the Cake:

• 2½ cups (315g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¾ cup (170g) unsalted butter, room temp
• 3 ripe bananas, mashed (1 cup)
• 3 large eggs
• ½ cup (120ml) buttermilk
• 1 tbsp vanilla extract

For the Custard:

• 2 cups (480ml) whole milk
• ½ cup (100g) sugar
• 3 tbsp cornstarch
• 2 egg yolks
• 2 tbsp butter
• 1 tsp vanilla

For Assembly:

• 2 ripe bananas, sliced
• 1½ cups (200g) vanilla wafers
• 1½ cups (360ml) heavy cream, whipped to stiff peaks

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Step-by-Step Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line pans.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Beat in butter until sandy. Add bananas, eggs, buttermilk, and vanilla; mix until smooth.
4. Divide batter into pans. Bake 25-30 mins until a toothpick comes out clean. Cool completely.

2. Make the Custard

1. Heat milk in a saucepan until steaming.
2. Whisk sugar, cornstarch, and egg yolks in a bowl. Gradually whisk in hot milk.
3. Return to pan; cook over medium heat, stirring constantly, until thickened (~5 mins).
4. Off heat, stir in butter and vanilla. Strain through a sieve; cover with plastic (directly on surface) and chill.

3. Assemble

1. Level cake layers if needed. Place one layer on a plate.
2. Spread ½ cup custard, then add banana slices and crushed wafers.
3. Repeat layers, ending with cake. Frost sides with whipped cream.
4. Chill 4+ hours (overnight best). Garnish with whole wafers and banana slices before serving.

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Pro Tips

✔ Banana Prep: Mash with a fork—some small chunks add texture.
✔ Custard Rescue: If lumpy, blend until smooth.
✔ Make Ahead: Cake layers can be frozen; custard keeps 3 days refrigerated.

Troubleshooting

• Soggy Cake? Brush layers with custard just before serving.
• Dense Texture? Don’t overmix batter after adding flour.

Slice with a hot knife for clean layers!

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Why This Cake Wins Hearts

• Nostalgia Meets Novelty: Familiar flavors in an impressive form.
• Crowd-Pleasing: Easily serves a group with minimal fuss.
• Customizable: Try peanut butter custard or chocolate-dipped wafers.

Ready to Bake? Whether for a birthday or just because, this cake is a love letter to Southern baking.

Fun Fact: The largest banana pudding weighed 4,343 lbs (1,970 kg)! Will yours be next? 🎉 ownthatcrown.com