It’s not a secret: I LOVE banana pudding and frankly, anything else that even halfway resembles it. It’s been this way since childhood. So when I receive a cooking magazine in the mail and one of its featured recipes is a banana pudding poke cake, it was imperative that I drop everything and bake it, immediately.
Oh. Wow. This is everything you think it’s going to be. A lovely cake moistened by vanilla pudding, sliced bananas, all underneath a light whipped cream frosting. And of course, those ‘Nilla wafers crumbled on top. It speaks for itself, really.
A perfect Indian summer treat! Enjoy!
Source: Taste of the South Magazine, May/June 2016
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 2/3 cups all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 cup whole buttermilk
½ cup mashed banana
½ tsp vanilla extract
1 cup granulated sugar
½ cup all-purpose flour
¼ tsp kosher salt
3 ½ cups whole milk, divided
8 large egg yolks
1 tbs unsalted butter
1 ½ tsp vanilla extract
3 medium slightly underripe bananas, sliced
2 cups heavy whipping cream
2-4 tbs confectioners’ sugar
Whole and crushed vanilla wafers, for garnish
First, make the CAKE: preheat the oven to 350 F. Spray a 9×13-inch baking dish with baking spray.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes. Scrape the sides of the bowl as necessary. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add mashed banana and vanilla, beating just until combined. Pour into prepared baking dish, smoothing the top.
Bake until a cake tester inserted into the center comes out clean, about 28 minutes. Let cool 5 minutes, then use a wooden spoon to poke holes in the warm cake.
While the cake is baking, make the PUDDING: in a medium bowl, whisk together sugar, flour, and salt. Whisk in ½ cup milk and the egg yolks. In a large saucepan, place remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup hot milk mixture into egg mixture, pouring slowly and whisking constantly. Now whisk the egg mixture into remaining hot milk in the saucepan, again pouring slowly and whisking constantly. Bring to a boil over medium heat, stirring constantly. Once it is boiling, cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Add butter and vanilla, stirring until butter melts and is completely combined. Let cool 10 minutes (if it cools more than this, it’s fine).
Once the cake is out of the oven, rested, and poked, pour the pudding over the cake. Cover and refrigerate until chilled about 4 hours.
Meanwhile, beat the heavy cream until soft peaks form. Add the sugar and whip more until stronger peaks form.
Uncover the cake, top all over with the sliced banana, then spread the whipped cream smoothly all over the banana. Sprinkle with crushed vanilla wafers and wedge whole wafers around the border of the cake, if desired.