This cake is so delicious and is not difficult to make. If you have ever made banana pudding before and made a cake then you will have no problem making this particular cake. I love poke cakes too. They always turn out so yummy and so moist! You cannot go wrong with this banana cake. I want to mention that I love to throw another fruit on top of it if I can help it. I usually go with strawberries, but feel free to garnish with any fruit that you think would go well with bananas! This cake will be a smashing hit no matter what event you will take it to. It is just that yummy!
Check out what our friends from Taste Of The South Magazine have to say about this:
“Our Banana Pudding Poke Cake is a fun twist on our favorite summertime dessert.”
I would make this dessert any time of the year! It tastes good no matter what season it is!
Ingredients
- 3⁄4 cup land O Lakes unsalted butter, softened
- 1 1⁄2 cups Pioneer sugar
- 3 large eggs
- 2 2⁄3 cups Gold Medal all-purpose flour
- 2 1⁄2 teaspoons Argo baking powder
- 1⁄4 teaspoon Arm and Hammer baking soda
- 1⁄4 teaspoon Morton kosher salt
- 1 cup whole buttermilk
- 1⁄2 cup mashed banana
- 1⁄2 teaspoon vanilla extract
- 1 cup Pioneer sugar
- 1⁄2 cup Gold Medal all-purpose flour
- 1⁄4 teaspoon kosher salt
- 3 1⁄2 cups Tru Moo whole milk, divided
- 8 large egg yolks
- 1 tablespoon Land O Lakes unsalted butter
- 1 1⁄2 teaspoons vanilla extract
- 3 medium bananas, sliced
- 4 cups frozen whipped topping, thawed
- 1⁄2 cup crushed vanilla wafers
- Whole vanilla wafers
Instructions
- Preheat oven to 350°. Spray a 13×9-inch baking dish with baking spray with flour.
- For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add mashed banana and vanilla, beating just until combined. Spread into prepared baking dish.
- Bake until a wooden pick inserted in center comes out clean, about 28 minutes. Let cool for 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
- For pudding: In a medium bowl, whisk together sugar, flour, and salt. Whisk in 1⁄2 cup milk and egg yolks. In a large saucepan, place remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat. Add butter and vanilla, stirring until butter melts. Let cool for 10 minutes, stirring occasionally. Pour over cake. Cover and refrigerate until chilled, about 4 hours.
- Uncover; top with sliced banana, and spread with whipped topping. Sprinkle with crushed vanilla wafers. Garnish with whole vanilla wafers around edges of dish, if desired.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Garnish with nilla wafer and strawberry slice on top!
Thanks again to Taste Of The South Magazine for this amazing recipe.
