Inside: An easy recipe for banana pudding cake that doesn’t use pudding mix or vanilla wafers. This fluffy, custard cake is a no-fail and fabulous with maple whipped cream or vanilla frozen yogurt.
I can’t believe it’s taken me this long to find a banana pudding cake recipe that actually works and doesn’t taste fake – but here it is. Ever since I was a little girl, I’ve been in love with banana desserts; from cream pies to puddings, custards and more.
This weekend, I had an instant craving. My Saturday was going incredibly well. P and I both had amazing afternoon naps (yeah for sleeping in the sun!) and I woke up with an urge to bake. I’ve been giving into these urges lately and it’s meant we have fresh baked goods at least once a week and I’m not mad about it 🙂
We had overripe bananas on the counter, so I was on a mission to use them. I didn’t have any of that artificial pudding mix though and every recipe I found for banana pudding was basically just some form of making a mix and adding more bananas. No bueno, as they say.
I was searching for a fluffy, custard texture with a hint of banana that I could devour in a bowl with some ice cream. Guys – my sweet cravings are intense and specific!!
I finally uncovered this simple recipe for Banana Pudding Cake. The foundation of this cake is egg whites, which have to be whipped with attention. The flavour comes from the bit of banana and the interplay with the vanilla. In fact, I bet you could recreate this recipe and increase the brown sugar and vanilla to make it just a vanilla custard cake if you wanted!
Easy banana pudding cake recipe that doesn't use pudding mix! Soft, fluffy, custard filling is sweet and pairs perfectly with maple whipped cream or vanilla frozen yogurt.
- 1/2 cup unsalted melted butter
- 2 cups whole milk
- 4 eggs, separated
- 3/4 cup white sugar
- 2 Tbsp brown sugar, tightly packed
- 1 mashed banana
- 1 cup flour, scant
- 2 teaspoons vanilla extract
- powdered sugar, dusting
- Preheat oven to 325F and set rack to middle position. Line an 8x8 baking pan with parchment paper and set aside.
- Melt butter in a small dish and then place in fridge to cool slightly.
- Use an electric mixer or hand mixer to whip the egg whites until they form stiff, solid peaks. About three minutes. Set them aside.
- In electric mixer, beat egg yolks together with white and brown sugars until the mixture turns pale yellow and there are no visible lumps.
- Mix in cooled melted butter and beat until just combined. This will take about two minutes with the mixer on medium speed.
- Mix in the flour until just incorporated.
- Measure milk and place in microwave for two rounds of 20 seconds each to bring it to lukewarm temp.
- Mix in milk bit by bit, along with vanilla extract, until well combined. Your batter will be very liquid-like at this point. It should have a soft yellow colour.
- Gently fold in egg whites with a soft spatula until they are just combined, being careful not to over mix. A few egg white clumps are okay.
- Pour prepared mixture into the baking pan and place in the centre of the preheated oven for 45 minutes or until the top is brown with a slight jiggle.
- Cool on a baking rack and dust with icing sugar to finish it off.
Amount Per Serving: Calories: 267 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 86mg Sodium: 103mg Carbohydrates: 39g Fiber: 1g Sugar: 29g Protein: 5g
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