Butter Pecan Banana Pudding Cake
Indulge in layers of Southern comfort with this Butter Pecan Banana Pudding Cake—a decadent dessert that marries the rich nuttiness of toasted pecans with the tropical sweetness of ripe bananas. This crowd-pleasing cake features a moist banana-flavored base infused with buttery pecans, topped with a luscious vanilla pudding layer lightened with whipped cream. Crushed vanilla wafers add a delightful crunch, while fresh banana slices and pecan halves provide an elegant garnish. Perfect for gatherings and celebrations, this cake is a rich, creamy masterpiece that’s sure to impress. Prepare to savor every bite of this irresistible blend of textures and flavors!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup chopped pecans
- 1.5 cups granulated sugar
- 4 large eggs
- 3 ripe bananas (mashed)
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup whole milk
- 3.4 ounces instant vanilla pudding mix
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1.5 cups vanilla wafer cookies
- 1 ripe banana (sliced, for garnish)
- 0.25 cup pecan halves (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped pecans and toast them, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Set aside to cool.
In a large mixing bowl, cream together the remaining butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas and vanilla extract, stirring until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet batter, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the toasted pecans.
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools, prepare the pudding layer. In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of heavy cream until thickened, about 3 minutes.
In another bowl, whip the remaining heavy cream with the powdered sugar until stiff peaks form. Gently fold half of the whipped cream into the pudding mixture to create a light, creamy consistency.
Once the cake has cooled completely, spread the pudding mixture evenly on top.
Crush the vanilla wafer cookies and sprinkle them over the pudding layer.
Spread the remaining whipped cream over the cookie layer, ensuring it is evenly distributed.
Garnish the top with banana slices and pecan halves.
Refrigerate the cake for at least 2 hours to allow it to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
7700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.6 g | 532% | |
| Saturated Fat | 184.9 g | 925% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 905.5 g | 329% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 499.9 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 651 mg | 50% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3297 mg | 70% | |
*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.
