Get ready to embark on a delightful journey of flavors with our Banana Pudding Cake recipe. This heavenly dessert combines the irresistible taste of ripe bananas with moist cake layers, decadent vanilla wafer toffee, and luscious vanilla bean whipped cream. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress. So, let’s dive into the recipe and discover how to create a dessert that will leave you craving seconds!
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large bananas, ripened and mashed
- 1/2 tsp. vanilla extract
- 4 large egg yolks
- 3/4 cup buttermilk
For the Vanilla Wafer Toffee:
- 2 tbsp. unsalted butter
- 1/4 cup brown sugar, packed
- 3 tbsp. heavy whipping cream
- 1/8 tsp. salt
- 1 1/3 cups coarsely chopped vanilla wafer cookies
For the Vanilla Bean Whipped Cream:
- 1 cup heavy whipping cream
- 3 tbsp. powdered sugar (more or less to taste)
- 1/2 tsp. vanilla extract
- 1 vanilla bean, split lengthwise
Instructions:
Step 1: Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the mashed bananas, vanilla extract, and egg yolks until well combined.
- Alternate Adding Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide Batter: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Vanilla Wafer Toffee
- Melt Butter: In a saucepan, melt the unsalted butter over medium heat.
- Add Sugar: Stir in the brown sugar, heavy whipping cream, and salt until the sugar has dissolved.
- Cook: Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Add Vanilla Wafers: Remove the saucepan from the heat and stir in the chopped vanilla wafer cookies until evenly coated.
Step 3: Prepare the Vanilla Bean Whipped Cream
- Scrape Vanilla Bean: Scrape the seeds from the vanilla bean into a mixing bowl.
- Whip Cream: Add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl with the vanilla bean seeds.
- Beat: Using a hand mixer or stand mixer, beat the mixture until stiff peaks form.
Step 4: Assemble the Cake
- Layer Cake: Place one of the cooled cake layers on a serving plate or cake stand. Spread a layer of vanilla bean whipped cream over the top of the cake layer.
- Add Toffee Mixture: Sprinkle half of the vanilla wafer toffee mixture evenly over the whipped cream.
- Repeat: Place the second cake layer on top and repeat the process with the remaining whipped cream and vanilla wafer toffee mixture.
- Decorate: Garnish the top of the cake with additional whipped cream and vanilla wafer cookies, if desired.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Cook Notes and Variations:
- Ripeness of Bananas: Ensure that the bananas are ripe for the best flavor and sweetness in the cake.
- Make Ahead: The cake layers can be made ahead of time and stored in an airtight container at room temperature for up to 2 days before assembling the cake.
- Nutty Variation: Add chopped nuts, such as pecans or walnuts, to the vanilla wafer toffee for added texture and flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the assembled cake for an extra indulgent touch.
FAQs (Frequently Asked Questions):
Q: Can I use frozen bananas for the cake? A: Yes, you can use thawed frozen bananas for the cake if you don’t have ripe fresh bananas available. Make sure to drain any excess liquid from the thawed bananas before mashing.
Q: Can I use store-bought whipped cream instead of making it from scratch? A: While homemade whipped cream offers the best flavor and texture, you can use store-bought whipped topping as a time-saving alternative.
Q: How should the cake be stored? A: Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Q: Can I make this cake gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make the cake gluten-free.
Keto and Low-Carb Version:
Keto-Friendly Variation:
- Substitute almond flour or coconut flour for the all-purpose flour in the cake batter.
- Use a keto-friendly sweetener in place of granulated sugar.
- Omit the vanilla wafer toffee or use a keto-friendly cookie substitute.
Low-Carb Variation:
- Reduce the amount of sugar used in the cake batter and whipped cream.
- Use almond flour or coconut flour for the cake batter to reduce the carb content.
- Use a low-carb sweetener in place of granulated sugar.
In conclusion, our Banana Pudding Cake is a delightful fusion of flavors and textures that is sure to satisfy your sweet cravings. With its moist banana cake layers, decadent vanilla wafer toffee, and luscious vanilla bean whipped cream, this dessert is a true indulgence. Whether you’re enjoying it as a special treat for yourself or sharing it with loved ones, this cake is guaranteed to impress. So, gather your ingredients, follow our simple recipe, and get ready to experience the blissful taste of banana pudding in cake form. It’s a dessert that will leave you wanting more with every heavenly bite!
