Banana Pudding Cake!
How to Make Banana Pudding Cake!
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Overripe bananas usually become banana bread… Don’t get me wrong, banana bread is wonderful, but sometimes I just want something different!!
This Banana Pudding Cake creates a soft fluffy cake with a delicious sauce! This cake doesn’t actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath… and this one is no exception. We love this one served warm and topped with ice cream (and sometimes we sneak a little caramel sauce on top too!)
This pudding cake can be made in either a 1.5 or 2 qt casserole dish.
Items You’ll Need for This Recipe
* casserole dish * bananas * brown sugar *
Gooey Banana Cake (Makes its own sauce!)
This Banana Pudding Cake creates a soft fluffy cake with a delicious sauce! This cake doesn’t actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath… and this one is no exception.
Ingredients:
- 3 eggs , separated
- 1/3 cup butter , softened
- 1/3 cup sugar
- 3 Tablespoons sugar
- 3 ripe bananas
- 1 teaspoon vanilla
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon juice
- 1/3 cup brown sugar
- 1 cup hot water
Directions:
- Preheat oven to 375 degrees.
- In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
- In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
- Gently fold in beaten egg whites. Spread into a casserole dish.
- Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
- Bake 25-30 minutes or until set.
- Serve warm with ice cream.
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More Recipes You’ll Love
* Chocolate Pudding Cake * Gooey Red Velvet Pudding Cake * The BEST Banana Cake *
Holly Nilsson
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Looks wonderful! What size casserole dish?
I use a 2 qt casserole dish. :)
Oh my goodness – how yummy! Pinned and following you on Pinterest now. I’m glad I found this at Motivational Monday today!
Thank you for stopping by Susan!
Oh I just love banana pudding. It has to be great in cake form. Pinned!
Renea – http://cupcake-n-bake.blogspot.com
This looks incredible! I can’t believe the list of ingredients. Can’t wait to try it!
Enjoy Danielle!!
This is on my weekend baking list! Yum!
What a great dessert, it looks yummy! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Delicious Banana pudding cake Holly, Love it we are banana loving family. Sure going to make them. Thanks for sharing with Hearth and Soul blog hop, pinning.
Can I use a cake pan instead I don’t have a casserole dish
I’m sure a smaller pan (such as 8×8 or 9×9) would work. You may need to adjust the baking time very slightly.
Can you use frozen bananas?
I haven’t tried it but I can’t see why it wouldn’t work. I would suggest defrosting them first.
My concern is because the always seem to contain more water when frozen
I agree, I do find if you defrost them the water leaks out onto the plate and the bananas have seemed to work fine for me in recipes.
Should the middle be runny?
No, it should be evenly cooked all the way through.
The third banana, is it chopped or mashed when mixed with the hot water?
The third banana is used in step 5 and blended with the water.
Blended as “in a blender?”
Yes in a blender.
Thanks! I am going to make this today!
Enjoy!! :)
Just took this out of my oven. Looks and smells delicious. I used a 2-qt. casserole. I have made the chocolate pudding cake and you use an 8×8 or 9×9 pan, But I wouldn’t try using that for this recipe as it raised up pretty high when cooking..
This looks yummy. Was looking for something different to do with my ripe bananas for a quick desert. Will be trying it for the family this weekend,pinning.
We made this today, so happy to find another great way to use up bananas, easy to make but not our favorite. A little to eggy for me and not enough sauce. It is ok but most likely won’t make it onto the list of dessert to make again.
I doubled the recipe and put it in a 9×13 glass pan and I’m afraid the whole thing is going to run over in my oven as the topping I poured on it is right at the rim of the pan and I’m sure the cake will rise right? Eek! Nervous!
Just made this, so delicious! Thanks for the recipe. (Tip, if you use 8×8 pan, use about half of the banana sauce topping)
Thank you for the tip Heather!
Just wondering about the consistency, is it more like bread pudding or cake?
It’s more like cake with a sauce.
Could I add some nuts to the topping? Maybe some pecans? Or do you think that’d mess up the recipe?
I think that would be delicious!
What type of flour do you think works best?
I use all purpose flour.
If you use self-rising flour, do you still use baking powder?
I haven’t tried this with self rising flour so I can’t say for sure. Please let us know how it works out if you do try it.
Going to try for first time. Do you have anything like that for sour cherries
I’m sorry, I don’t have a recipe for sour cherries.