Best Banana Cake With Homemade Pudding Icing Recipes

BANANA CAKE WITH PUDDING ICING

Steps:

• Grease and flour the bottom of a 9x13 cake pan.
• Blend together all cake ingredients and pour into prepared pan.
• Bake at 350 degrees for 30-35 min.
• ,until toothpick inserted in center comes out clean.
• Let cool.
• Meanwhile, prepare icing.
• Place all icing ingredients into medium-sized bowl.
• Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake.
• Refrigerate entire cake for a few hours before serving for best taste, and serve cold.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
• In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
• Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
• With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
• Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.
• In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.
• In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
• With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
• Fold in thawed frozen whipped topping until evenly mixed.
• Pipe a border of frosting around the edges of 2 of the layer cakes.
• Top the cakes with a thin layer of sliced bananas within the border of frosting.
• Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
• Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
• Stack the 2 cakes on top of each other, then top with the third cake.
• Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
• Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

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.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.