2 Layer Chocolate Banana Pudding Cake Recipes

CHOCOLATE BANANA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
• In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
• In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
• Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.

BANANA-CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
• In a blender or food processor, process bananas until almost smooth, about a minute.
• Add sour cream; blend until combined, About 15 seconds.
• In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
• In a medium bowl, combine flour, baking powder and baking soda.
• In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
• Add eggs; beat 30 seconds.
• Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
• Gently fold sugar-walnut mixture into batter.
• Pour batter into prepared pan.
• Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
• Transfer the pan to a wire rack; cool slightly.
• Making the topping:.
• In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
• Remove from heat; cover with plastic wrap.
• Assembling the cake:.
• Turn cake onto serving platter.
• Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
• Pour half the warm pudding slowly over cake, allowing it to fill the holes.
• Smooth remaining pudding across top with a rubber spatula.
• Let cake stand until pudding is set, about 10 minutes.
• Arrange banana chips on top of the cake before serving.

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.