Banana Cake Pudding Recipes

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.

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
• Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
• Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.

Steps:

• In large bowl, combine all ingredients and beat for 3 minutes.
• Pour into greased tube pan.
• Bake at 350 for 50-55 minutes.
• Cool 15 minutes before removing from pan.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
• In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
• Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
• For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
• Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.

Steps:

• Slice bananas into mixing bowl and beat until well mashed.
• Add the rest of the ingredients.
• Blend at medium speed for 2 minutes.
• Pour into greased 10inch bundt pan or 13x9 pan.
• Bake at 350 for 60-70 minutes for bundt or 50-55 minutes for 13x9.
• Cool in pan 15 minutes.
• Remove from pan and cool completely.
• Dust with powdered sugar or serve with whip cream.

Steps:

• CAKE:.
• In a large mixing bowl, combine the cake mix, pudding mix, eggs, bananas and oil and beat on medium speed for 3 minutes until smooth.
• Pour batter into lightly coated 13 X 9 inch baking pan and bake at 350 degrees for 35-40 minutes.
• Immediately after removing cake from the oven, top it with the broiled frosting return it to the oven under after preheating your broiler. Broil the cake and icing six inches below the heating element for about 3 minutes or until golden brown (WATCH CAREFULLY TO PREVENT SCORCHING).
• Cool for at least 1 hour before serving.
• BROILED TOPPING:.
• In a medium non-stick saucepan over medium heat, melt the butter.
• Slowing stir in the brown sugar and evaporated milk and mix well.
• Once the mixture is blended well, add the coconut and pecans and mix well.
• Place this mixture on top of the cake which has baked for 35-40 minutes, then return it to the oven per the "cake" instructions.

Steps:

• Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
• While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
• Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
• Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
• Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

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.

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.

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

Steps:

• Reserve 1/4 cup wafer crumbs for later use.
• Combine remaining wafer crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over bananas. Let stand 5 min. or until pudding is thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hrs.
• Sprinkle dessert with reserved wafer crumbs, then top with cherries just before serving.

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
• Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
• Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

Steps:

• To make cake: Mix margarine, sugar and eggs together.
• In separate bowl mash the bananas and add the milk. Once mixed, add the banana mixture to the margarine, sugar and eggs.
• In separate bowl mix the remaining dry cake ingredients.
• Mix the dry and wet cake ingredients together.
• Pour into 9 x 13 inch pan and bake at 350 degrees Fahrenheit for 35 - 40 minutes. Cool to room temperature.
• To make icing: Mix the flour, milk and sugar in a small sauce pan.
• Cook to boiling stirring continuously. Cool to room temperature.
• In a separate bowl whip the margarine, shortening and vanilla.
• Mix the cooled pudding mixture with the whipped marg/shortening mixture until fluffy.
• Top cooled cake with icing and enjoy!

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.