Banana Cream Pie Sheet Cake Recipes

BANANA CREAM PIE SHEET CAKE

Steps:

• In a large mixing bowl, measure flour and sugar. Set aside.
• In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
• Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
• Pour into a greased 10x15x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
• Cool completely. While cake is cooling, prepare pudding.
• In a medium sauce pan, combine sugar and flour. Add 2 cups milk to the sugar/flour mixture and mix well.
• In a separate small bowl, whisk egg yolks together and then add to sugar/flour mixture and mix well.
• Add remaining milk stir to combine.
• Place pan over low heat and cook until pudding thickens, stirring constantly.
• Once pudding has thickened, remove from heat and add butter and vanilla.
• Let cool completely.
• Refrigerate for 2 hours.
• Spread pudding over cake.
• Spread banana slices over cake.
• In small mixing bowl combine beat whipping cream for 1 minute.
• Gradually add sugar and beat until stiff peaks form.
• Add vanilla and beat again.
• Carefully spread whipping cream over pudding.
• Sprinkle with Nilla Waffers.
• Store in fridge.

BANANA CREAM PIE SHEET CAKE

Steps:

• Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside. In a large bowl, beat butter and sugar together until completely creamy. Beat egg in one at a time until smooth, then add milk and vanilla.
• In a separate bowl, combine flour, baking powder, and salt. Fold into liquid mixture until batter is just combined. Scrape batter into prepared pan and set aside.
• Bake sheet cake at 350F 20-25 minutes or until golden brown and a toothpick tests done. Cool completely on a wire cooling rack.
• In a medium saucepan, bring milk and sugar to a low simmer over medium heat. In a separate bowl, whisk cornstarch and egg yolks and gradually whisk in a little of hot milk mixture until smooth.
• Add all of egg yolk mixture to saucepan and whisk frequently over medium heat until pudding is bubbly and thickened. Remove from heat and whisk in vanilla. Cool completely.
• Once vanilla pudding is cooled, gently fold in whipped cream. Spread pudding mixture over cooled cake and top with bananas. Chill cake until ready to serve. Enjoy!

BANANA CREAM CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
• In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
• Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
• Paula's Pointers:.
• •Use very ripe bananas for best flavor.
• •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
• •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

EASY BANANA CREAM PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA CREAM PIE CUPCAKES

Steps:

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.