Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set this mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate the mashed bananas, eggs, and vanilla extract into the butter-sugar mix, stirring until everything is well blended.
- Gradually add the flour mixture, alternating with the buttermilk, and mix until just combined. Take care not to overmix.
- Gently fold in the banana pudding mix until it’s evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth out the top for even baking.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving. Enjoy your delicious Banana Pudding Cake!
Best ways to enjoy it
Serving your Banana Pudding Cake can be just as fun as making it! For a fancy touch, dust the top with powdered sugar before serving. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. Fresh sliced bananas or a drizzle of chocolate syrup can elevate your dessert experience. It also makes a lovely addition to a potluck or picnic!
Storage and reheating tips
To keep your Banana Pudding Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to prolong its life, you can refrigerate it for about a week. For longer storage, wrap individual slices in plastic wrap and freeze them for up to three months. When you’re ready to enjoy, simply let it thaw at room temperature or pop it in the microwave for a few seconds to warm it up.
Helpful cooking tips
- Make sure your bananas are ripe; the more spots, the sweeter your cake will be!
- If you want an extra banana flavor, consider adding chopped walnuts or pecans into the mix.
- For a lighter texture, try separating the eggs and beating the whites until stiff peaks form before folding them into the batter.
Creative twists
Feeling adventurous? Here are a few variations to try with your Banana Pudding Cake:
- Chocolate Version: Substitute the vanilla pudding mix with chocolate for a decadent twist.
- Spiced Cake: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm and cozy flavor.
- Tropical Delights: Mix in shredded coconut or pineapple to give your cake a tropical flair.
Common questions
What is the prep time for this Banana Pudding Cake?
Prep time usually takes around 15 minutes, with an additional 30-35 minutes for baking.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it covered at room temperature. It’s best enjoyed fresh but will still be delicious the next day.
Are there any substitutes for buttermilk?
Yes! If you don’t have buttermilk, you can create a substitute by adding one tablespoon of vinegar or lemon juice to a measuring cup and filling it with milk to the 1/2 cup line. Let it sit for about 5 minutes before using.
