Double Banana Pudding Cake Recipe 445 Food

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

DOUBLE BANANA PUDDING CAKE RECIPE - (4.4/5)

Steps:

• HEAT oven to 350ºF. PREPARE cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray. BEAT pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

DOUBLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

BANANA PUDDING CAKE

Steps:

• 1. Combine Pudding with Milk and Mix Together Thoroughly with a hand mixer until it starts to thicken. Then fold the Sweetened condensed milk, Next fold in a little less then half of the 16oz Whipped Topping, (Remember to Reserve the Remaing topping for the top layer) The Pudding is Very Rich adding more whipped topping will make it less thick.
• 2. Then add 5-6 Large Banana's Sliced then add vanilla wafers about 20- I broke them by hand individually they crush easily, leave them in pieces not crumbs, Then you will need to reserve 21 vanilla Wafers for the Border for Garnish if you Prefer? Not mandatory just for Visual Appearance.
• 3. Place the pudding in the Refrigerator to Chill for 3-4 hours You can also Speed up the Chill Process by putting it in the Freezer, But Only leave it in the freezer for no more that 15-20min Make sure (NOT TO FREEZE) This is just a Cheating method If your in a Rush ;) Place in the fridge to keep it chilled.
• 4. Next Bea's White Cake Recipe ;) I followed her recipe the Only difference is I didn't fill the Cake Batter that high, I left room after it rised to add the Pudding and the Whipped topping Layer
• 5. I ½ Cups of Cake Flour 1 Cup All Purpose Flour 1 ½ Cup Granulated Sugar 3 tsp Baking Powder ½ tsp Salt 1 cup of Milk 1 ½ Stick of Softened Butter 1 tsp of Pure Vanilla Extract 2 Large Eggs Room Temperature Prepare Cake by Mixing the Butter, Eggs, Sugar, Vanilla extract use Hand mixer/ In a Separate Bowl Mix the Dry Ingredients Then Wisk them all together to Incorporate then add the dry ingredients to your Wet ingredients, "Mix well"
• 6. Preheat oven to 350* Spray a Large Deep Dish Pan With Nonstick Spray (Note) I Used a 11 3/4 inch X 9 3/8 inch X 29/16 inch Foil Steam Tray Pan that is used for Catering
• 7. If You Want to make a "LARGE BATCH" of this Yummy Desert Which I did This is What I Actually Made, 1 recipe of Bea's Homemade White Cake Recipe Split it in half into two separate pans that I mentioned, Then for the Pudding I Made a Very large Batch - Use as many bananas as you Prefer 6 is Plenty, 1/2 of a 16oz Container of Whipped Topping, I Only used 1 Can of Sweetened Condensed Milk, {This Makes the Pudding Very Rich} These were my actual notes as I Prepared the Pudding / 6 Boxes 3.4oz Vanilla Instant Pudding 7 Cups of Milk I used Whole Milk each box calls for 2cups of Milk but I minus 1 Cup This makes the Pudding Thicker! I tried it both ways, as I have made two Large batches already and I like this Method Better!! 35 Vanilla Wafers Crushed you can add more if you prefer?.. The End Result was YUMO!!!! So Delicious!!! the Large Batch Ensures that you will have Plenty of pudding to fill 2 Large Cakes without skimping :) The Whole Idea is a banana Pudding cake, So I added Lots of Pudding, Then Lastly I topped 2 Large Cakes with the Remaing Whipped Topping and Garnished with Vanilla Wafers You will have a small amount of left over pudding for later :)

BANANA PUDDING CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
• Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
• Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350F; grease a bundt pan and set aside.
• In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
• Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
• Cool for 15 minutes before removing from pan.
• If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.

DOUBLE-BANANA POUND CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
• Lightly spoon the flour into dry measuring cups, and level with a knife.
• Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
• Combine the mashed banana, milk, and banana liqueur in a bowl.
• Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
• Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
• Spoon the batter into prepared pan.
• Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Cool completely on wire rack.
• Sift powdered sugar over top of cake.
• Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
• Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.