Banana Pudding Cake

Do you love bananas? How about Pudding? Now, what about Cake? If you answered ‘yes’ to any of those questions, then this is Banana Pudding Cake recipe for you! Obviously, this recipe has a long list of ingredients with so many components, but trust us; it’s worth it. All in all, this recipe uses  Vanilla Extract for the cake, vanilla wafer cookies for the toffee, and more vanilla extract for the whipped cream. All that vanilla will no doubt give this tasty cake a lot of flavors.

Additionally, Let us know if you have a recipe for a homemade vanilla wafer co know because the added homemade twist might take this to the next level! Regardless of how, when, or why you make this cake, we hope you enjoy it and its deliciousness! This recipe will make approximately ten servings, but we won’t tell if you end up having an extra piece for yourself. After all, we did, so we can’t blame you!

Serves

10 servings

Equipment

Measuring Spoons

Measuring Cups

10-inch springform pan

Mixing bowls

Sauce pan(s)

Ingredients

• Banana Pudding Cake
  1.5 cups All-Purpose-Flour
  One (1) tablespoon Cornstarch
  1 teaspoon Baking Powder
  1 teaspoon Baking Soda
  1/4 teaspoon salt
  1/4 cup Unsalted Butter, softened
  1/4 cup Oil
  3/4 cup Granulated Sugar
  2 large Bananas, mashed
  1/2 teaspoon Vanilla Extract
  4 large Egg Yolks
  3/4 cup Buttermilk
• Vanilla Wafer Toffee
  2 tablespoons Unsalted Butter
  1/4 cup packed Brown Sugar
  3 tablespoons Heavy Whipping Cream
  1/8 teaspoon salt
  1 1/3 cups Vanilla Wafer Cookies, coarsely chopped
• Vanilla Whipped Cream
  1 cup Heavy Whipping Cream
  3 tablespoons Granulated Sugar
  1/2 teaspoon Vanilla Extract

Instructions

1. 1. Heat oven to 350 degrees F. Butter and flour bottom and sides of a 10-inch springform pan.
   2. In a medium mixing bowl, sift together flour, cornstarch, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, sugar and banana until creamy – about 1-2 minutes. Beat in egg yolks and vanilla until combined – about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with buttermilk, until combined.
   3. Place batter in pan; bake 30 minutes or until well risen and golden brown. Cool completely on a wire rack.
   4. To make the Vanilla Wafer Toffee, melt butter in a medium saucepan over medium heat; whisk in brown sugar, cream and salt and bring to a boil, whisking frequently. Keep whisking and cooking for a minute or two, until sugar is dissolved. Remove pan from heat and stir in vanilla wafers until well coated. Scatter wafer pieces over a greased cookie sheet. Bake 8 minutes or until golden brown and bubbly. Cool on waxed paper, breaking toffee into smaller pieces.
   5. To make the Vanilla Whipped Cream, beat cream, sugar and vanilla together in a large mixing bowl, using a mixer on high speed, until stiff peaks form.
   6. To assemble the cake, first remove sides from springform pan. Pipe or spread whipped cream over cake. Sprinkle vanilla wafer toffee on top of cake.