Best Ever Banana Pudding Cake Recipe

Baking By icklepickle Updated 12 Jun 2016 , 5:17am by Apti

icklepickle Posted 20 Aug 2014 , 4:46pm
post #1 of 89

Hi, I was wondering if anybody could help me out with a recipe...I made a best ever banana pudding cake from a recipe I found on this forum a few years ago...it was divine and wanted to make it again, but the links aren't working :-\\ coming up as not found, even though listed on Google...the recipe I used I remember the cakes had to be popped into the freezer straight from the oven for a few mins & used butter milk, it was a really long thread if this jogs anybody's memory...thanks for any help in advance :-)

88 replies
icklepickle Posted 20 Aug 2014 , 5:01pm
post #2 of 89

Sorry I forgot to say it had a buttercream icing and crushed walnut or pecan nut sprinkled on top

MBalaska Posted 20 Aug 2014 , 5:13pm
post #3 of 89

Posted by JanH

Adapted by Karen Phillips from the Chatelaine Golden anniversary recipe collection.

Buttermilk-Banana Cake

Ingredients

  • 2/3 cup soft butter
  • 1 1/4 cups packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk or sour milk (substitute 1 Tbsp. vinegar and plain milk to fill 1/2 cup)
  • 3 mashed very ripe bananas

Instructions

  1. Preheat the oven to 350 degrees F. Grease the bottom of two round layer cake pans, one large bundt pan, or two-dozen large muffin cups.
  2. Beat together: margarine/butter, brown sugar, eggs and vanilla until very light and fluffy.
  3. Sift together separately: four, baking powder, baking soad and salt. Add alternately to the egg mixture with buttermilk/sour milk and bananas.
  4. Pour and spread in the prepared pans and bake for 25 to 35 minutes (layer cake pans), 35 to 40 minutes (bundt pan) or 15 to 20 minutes (muffins), or until centres are set. Cool five minutes then run a knife around the edges and invert. Optionally, when cold, frost or glaze with a topping of your choice.

MBalaska Posted 20 Aug 2014 , 5:17pm
post #4 of 89

Banana Pudding Cake

Ladymac31

 
I came up with this recipe for my neice who absolutely love banana pudding.......hope you enjoy it!!!

Ingredients

  • 1 box yellow cake mix
  • 1 box banana pudding (instant)
  • 4 eggs
  • 1/3 cup of oil
  • 1 tsp banana flavor
  • 1 cup of water
  • 8oz cream cheese (softened)
  • 1 box vanilla pudding
  • 1 cup of milk
  • 8oz whipped topping crushed/chopped vanilla waffers

Instructions

Preheat oven to 350. Mix cake mix, oil, water, eggs, flavor, and pudding for 3 minutes on low speed, bake for 30 - 45 minutes until done. Cool in pan for at least 7 minutes and completely cool on wax covered wire rack. While cake is baking.....mix cream cheese, milk, vanilla pudding until smooth, fold in whipped topping. Refrigerate until ready to use. Fold in vanilla waffers just before filling cake layers. I use this as a filling for my cake layers and then mix the remaining with whipped topping and frost the cake.

icklepickle Posted 20 Aug 2014 , 6:28pm
post #5 of 89

That's fantastic. Thank you :-) Also, you don't happen to know how long you pop the tins into the freezer for after cooking do you ? I remember this was a step you had to do, to quickly cool each layer, to make it ultra moist

icklepickle Posted 20 Aug 2014 , 6:30pm
post #6 of 89

PS What is yellow cake mix ? I am in the UK & I have never heard of it :???: Also I don't ever remember seeing banana pudding mix for sale here either

MBalaska Posted 20 Aug 2014 , 6:55pm
post #7 of 89

Ingredients:

Serves: 16

Yield:

Yield1.0

1

 

Yield

  •  

    9x13 pan

    Update
 

9x13 pan

Units: US | Metric

Frosting

Garnish

Directions:

  1. 1
    Preheat oven to 275°.
  2. 2
    Grease and flour a 9 x 13 pan.
  3. 3
    In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. 4
    In a medium bowl, mix flour, baking soda and salt; set aside.
  5. 5
    In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. 6
    Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. 7
    Beat in the flour mixture alternately with the buttermilk.
  8. 8
    Stir in banana mixture.
  9. 9
    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. 10
    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. 11
    For the frosting, cream the butter and cream cheese until smooth.
  12. 12
    Beat in 1 teaspoon vanilla.
  13. 13
    Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. 14
    Spread on cooled cake.
  15. 15
    Sprinkle chopped walnuts over top of the frosting, if desired.
icklepickle Posted 20 Aug 2014 , 7:07pm
post #8 of 89

OMG......YES that's the one, thank you soooooooo very much for this, I have been looking on and off for the past couple of years...you are a star ;-D

MBalaska Posted 20 Aug 2014 , 7:34pm
post #9 of 89

You're Welcome.  Now post a nice photo here of your culinary creation for us to see.

ps: definitely not a star, just curious about the recipe you needed.   Love love love banana cake  :D  I have a great banana cake recipe, however I may try this.

icklepickle Posted 20 Aug 2014 , 8:05pm
post #10 of 89

Here are some old photo's from the last time I baked it for my son's birthday. It is MORE than worth baking, so moist, looks and cuts like a cake, but just melts in your mouth like a pudding. Always went down a storm with everybody that tasted it, so bananary, if that were even a word lol. PS excuse the presentation on the plate, an over excited little boy knocked it off the cake stand, luckily just rescued it in time, although there was buttercream everywhere !

 

 

*

*

MBalaska Posted 23 Aug 2014 , 11:54pm
post #11 of 89

icklepickle:  Oh Good Heavens, Just mixed up the last recipe above^^  "Best ever banana cake"  with the buttermilk.

 

The batter tastes like banana ice cream, I could eat the whole bowl with a spoon.   It is also a huge recipe.  It says use a 9"x13" pan.   But  I've got an 8"x2" round, two 6"x2" rounds in the oven;  and enough batter left for about a half dozen or more cupcakes.

MBalaska Posted 24 Aug 2014 , 11:05pm
post #12 of 89

Well here's the cupcakes.  I made some bananas out of Satin Ice fondant & tylose.

 

http://www.cakecentral.com/g/i/3279298/a/3436443/banana-cupcakes-banana-smbc-fondant-bananas/

 

but I have to admit........I just couldn't bring myself to bake at 275 f, so I went up to 300 f.  It takes a long time to cook, but they are so soft and delicious!!  It must be the buttermilk.

MBalaska Posted 24 Aug 2014 , 11:36pm
post #13 of 89

and with the low baking temperature and the slow bake, both the cupcakes and the cakes in the pans baked with a very flat top! 

denetteb Posted 25 Aug 2014 , 4:05am
post #14 of 89

MB, your tiny little bananas are adorable!!!  I have made a banana cake with nutella frosting as a special cake for a college age friend.  It has gone over so well that two of the students that have graduated have asked me for the recipe.  Not only that, but they have actually made it in spite of the frosting recipe being 3 cards long since I have so many notes on it.  The ultimate compliment.  I may have to give this recipe a try some time.  The pictures looks ooey gooey great.

MBalaska Posted 25 Aug 2014 , 6:31am
post #15 of 89

Thanks denetteb.   It's fun to try tiny little bits of decorations here and there for giggles. Banana bread, banana cake, banana pie, banana pudding mmmmm

remnant3333 Posted 25 Aug 2014 , 11:54am
post #16 of 89

For MBalaska, recipe says 9 x 13 pan but I notice iclepickle used a round pan in her pictures. Is that a 10 inch round pan? I have never heard of sticking cake pan with cake still hot right into freezer. I am going to try this one. Sounds great. Funny, I hate bananas but love them when they are baked into bread. Have never tried them in cake yet. This recipe looks like a keeper. Thanks for posting!!!

MBalaska Posted 25 Aug 2014 , 5:49pm
post #17 of 89

I can't stick a hot cake pan in my freezer, there's to much food stored in there, and I couldn't afford to spoil anything.  So I let it cool on the counter normally.   So if you try that I'd be interested to know the results for you, though I can't do it myself.  I'd have to buy another freezer hmmmmm   :roll: 

I'm going to use parchment collars the next time I make this in a cake pan, & see how that works.

 

It also looks like a lot of batter for a 9x13 pan. with the batter amount in the recipe I filled the pans up 2/3 full & got:

 

1  8"x2" round

2  6"x2" rounds

8 standard sized cupcakes.

married2kitchen Posted 25 Aug 2014 , 8:21pm
post #18 of 89

A

Original message sent by icklepickle

Here are some old photo's from the last time I baked it for my son's birthday. It is MORE than worth baking, so moist, looks and cuts like a cake, but just melts in your mouth like a pudding. Always went down a storm with everybody that tasted it, so bananary, if that were even a word lol. PS excuse the presentation on the plate, an over excited little boy knocked it off the cake stand, luckily just rescued it in time, although there was buttercream everywhere !

 [URL=http://www.cakecentral.com/content/type/61/id/3277948/] [/URL] [URL=http://www.cakecentral.com/content/type/61/id/3277949/]* [/URL] [URL=http://www.cakecentral.com/content/type/61/id/3277950/]* [/URL]

Hi icklepickel that cake looks delicious which recipe did you use there are afew listed here?

married2kitchen Posted 26 Aug 2014 , 1:56am
post #19 of 89

A

Original message sent by married2kitchen

Hi icklepickle that cake looks delicious which recipe did you use there are a few different ones listed here?

soldiernurse Posted 26 Aug 2014 , 1:37pm
post #20 of 89

yes, which recipe did you use?

soldiernurse Posted 26 Aug 2014 , 1:38pm
post #21 of 89

Quote:

Originally Posted by MBalaska 
 

Ingredients:

Serves: 16

Yield:

Yield1.0

1

 

Yield

  •  

    9x13 pan

    Update
 

9x13 pan

Units: US | Metric

Frosting

Garnish

Directions:

  1. 1
    Preheat oven to 275°.
  2. 2
    Grease and flour a 9 x 13 pan.
  3. 3
    In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. 4
    In a medium bowl, mix flour, baking soda and salt; set aside.
  5. 5
    In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. 6
    Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. 7
    Beat in the flour mixture alternately with the buttermilk.
  8. 8
    Stir in banana mixture.
  9. 9
    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. 10
    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. 11
    For the frosting, cream the butter and cream cheese until smooth.
  12. 12
    Beat in 1 teaspoon vanilla.
  13. 13
    Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. 14
    Spread on cooled cake.
  15. 15
    Sprinkle chopped walnuts over top of the frosting, if desired.

 

 

 

Was it this one?

MBalaska Posted 27 Aug 2014 , 3:09am
post #22 of 89

Yes, soldiernurse, she said that was the one she had been looking for.  I made it this week and used it to delve into my first ever stacked cake.  Whew - glad that's over and done.  I baked that recipe ^^ at 300 f. and cooled it on the counter as usual.  It is going to be my full time banana cake recipe from now on.

 

It was the best tasting banana cake I've ever made.  It had a good texture, it held up to my handling and cut like a dream, and had an almost 'creamy' mouth feel, while still being cake.  I know that sounds kookoo, but I don't know how else to describe it.

 

If you get a chance.......give it a go.  It's so great that she asked about the recipe, as it opened a wonderful new door to me.  I learn so much from the forums.

msbelle21 Posted 27 Aug 2014 , 3:34am
post #23 of 89

ASaw the recipe and recognized it immediately. Can't remember if it was on here or allrecipes that I found it. Nonetheless, this cake is thebomb.com!!! It's insanely moist! I did cook it at the low temp and stuck it in the freezer as well the first time I made it. The top didn't rise and it was almost crusty, but the cake was so moist. Insanely moist. I love it. I've used it in bundt pans as well as round pans. It's my favorite banana cake recipe. I might try cooking it at 300F as well since it worked for MBAlaska.

Laetia Posted 27 Aug 2014 , 12:22pm
post #24 of 89

AOk, you've got me! :razz: It's 8h15 in the morning and now I crave for banana cake... I can't wait to try this one. MBalaska, your mini banana are so cool! Thanks for sharing this receipe. Is the freezing thing realy help the texture of the cake? ( I can't use the word "moist" anymore, somebody traumatise me on this forum.... :-X )

cakegrandma Posted 27 Aug 2014 , 2:08pm
post #25 of 89

I love banana cake and have searched also for a great, not good, recipe. I am so glad to see this and can hardly wait to try it.  Going to the store and get a large bunch of bananas so I can eat some and leave the ones I need for the cake to really ripen. Like MBAlaska, Quite often members come up with so much that really help to make a huge difference in stacking, decorating or taste. Thank you everyone.

msbelle21 Posted 27 Aug 2014 , 2:25pm
post #26 of 89

AI wonder if the freezer method makes that much if a difference too. I e always stuck it in the freezer because the recipe said so lol, but since MBAlaska is posting results similar to mine, particularly that in texture, then I'm doubting that the difference is much at all. It is a creamy cake (since someone doesn't like the M word loool).

Hope you guys like the cake. The taste is very hard to beat in my opinion.

virago Posted 27 Aug 2014 , 2:59pm
post #27 of 89

I agree, the "Best Ever Banana Cake" recipe is AWESOME! -- http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256

 

It does not need to be 'freezered'; it's moist from the start and stays that way even over days in the frig. it is a very rich cake!

 

I bake it low and slow, just like the recipe says, in 2 NordicWare 9x2.5" rounds, parchment lined bottoms, flour-sprayed sides, cake-strip wrapped pans. the cakes rise almost to the top of the pans and are completely flat.

 

last time I made it, I switched out the creamcheese frosting for a peanutbutter/chocolate buttercream combo to fill and frost. DELICIOUS!

 

Luau themed, banana cake, peanutbutter-chocolate ABC, piped tiki face/hula skirt/ bamboo, drop flowers, 9"

 

Cevamal Posted 27 Aug 2014 , 5:08pm
post #28 of 89

A

Original message sent by denetteb

MB, your tiny little bananas are adorable!!!  I have made a banana cake with nutella frosting as a special cake for a college age friend.  It has gone over so well that two of the students that have graduated have asked me for the recipe.  Not only that, but they have actually made it in spite of the frosting recipe being 3 cards long since I have so many notes on it.  The ultimate compliment.  I may have to give this recipe a try some time.  The pictures looks ooey gooey great.

I can't stand bananas (yes, I'm baffled by my foray into this thread, too) but I would love to have that Nutella frosting recipe!

MBalaska Posted 27 Aug 2014 , 6:08pm
post #29 of 89
Quote:
Originally Posted by msbelle21 

I wonder if the freezer method makes that much if a difference too. .............
Hope you guys like the cake. The taste is very hard to beat in my opinion.

 

I will never know if the freezer thing works- as I'll never try; but it's being baked at such a low temp - even at the 300 f. that I used.

 

I'm going to the store today and buy more buttermilk and bananas. so I can make another one in a few days (when the bananas are ready) and this time I'm going to try the Swiss Meringue Buttercream with Cream Cheese added to it.

MBalaska Posted 27 Aug 2014 , 6:14pm
post #30 of 89

Quote:

Originally Posted by Laetia 

Ok, you've got me! icon_razz.gif
It's 8h15 in the morning and now I crave for banana cake... I can't wait to try this one.
MBalaska, your mini banana are so cool!
Thanks for sharing this receipe. Is the freezing thing realy help the texture of the cake? ( I can't use the word "moist" anymore, somebody traumatise me on this forum.... tapedshut.gif)

 

Laetia:  I've been struggling for a word that means the same thing but does not bring to mind sweaty armpits.   damp, wet, humid, soggy, clammy, tacky......  or  not-dry.   lol.

 

(ps: thanks the mini bananas are a hoot.:P   next time I'll put some banana oil in the fondant.)

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