Banana Cake with Homemade Pudding Icing
Indulge in the irresistible charm of this Banana Cake with Homemade Pudding Icing—a moist, tender cake made with the natural sweetness of ripe bananas and topped with a luscious, from-scratch pudding frosting. This recipe combines the warm flavors of a classic banana bread with the creamy decadence of homemade vanilla pudding, creating the ultimate dessert fusion. The cake batter is effortless to prepare, featuring pantry staples like all-purpose flour, sugar, and eggs, while the pudding icing is made with silky milk, egg yolks, and a touch of butter for an ultra-smooth finish. Perfect for gatherings or weeknight treats, each bite offers balanced sweetness and a melt-in-your-mouth texture that's sure to impress. Serve chilled or at room temperature for a delightful treat that will keep everyone coming back for more. Perfect for banana dessert lovers, this easy recipe is sure to become a new household favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas (mashed)
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 2 Large eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Cornstarch
- 0.5 cup Granulated sugar (for icing)
- 1.5 cups Whole milk (for pudding icing)
- 2 Egg yolks
- 1 teaspoon Vanilla extract (for icing)
- 2 tablespoons Unsalted butter (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, and mix well after each addition. Stir in the mashed bananas and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, ensuring not to overmix.
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the pudding icing. In a small saucepan, whisk together the sugar and cornstarch. Gradually add the milk, stirring to combine.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken. This will take about 5-7 minutes.
In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot milk mixture to the yolks to temper them, then return the yolk mixture to the saucepan.
Continue cooking for another 2-3 minutes, until the pudding thickens further. Remove from heat and stir in the butter and vanilla extract until smooth.
Allow the pudding icing to cool completely, stirring occasionally to prevent a skin from forming.
Once the cake has cooled completely, spread the pudding icing evenly over the top. Slice and serve.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
