Banana Cream Cake

I would love this Banana Cream Cake if it had no cream pudding, no frosting and no seasonal fresh fruit garnish, the cake alone is a delicious treat! We love anything banana here at the cottage and this cake is a real treat for us. It is a very versatile recipe that I have a lot of fun with. It is a very easy scratch cake that delivers a very tasty and moist crumb, then with a pudding topping and a buttercream frosting it can't get much better until the garnish goes on, oh my just to think about it makes me hungry. This is a cake that can be served for any occasion from special family meals to covered dish dinners, it is a winner every time!

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How To Make Banana Cream Cake

We will begin with whisking together

 the dry ingredients and then set aside.

Next we whisk the wet ingredients

 with the sugars and extract.

Begin to add the dry ingredient mixture into the wet ingredient mixture until it is all incorporated together.

Bake the cake and then let completely cool on a cooling rack.

Make the Pudding Mix and begin to cover the top of the cake.

Spread the pudding mixture on top of the cooled cake.

Refrigerate for 45 minutes.

Next we will make the buttercream frosting while the cake is in the refrigerator.

Begin to spread the buttercream 

on top of the pudding mixture.

Refrigerate until ready to garnish and serve.

Recipe

Yield: 10 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Banana Cream Cake

Delicious Butter Cream Cake, very easy from scratch and topped with a pudding and buttercream frosting

Ingredients

• The Cake
• 3 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup mashed banana
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup packed brown sugar
• 1 cup white granulated sugar
• For The Pudding
• 1 (5.3 ounce) package Banana Cream Instant Pudding Mix
• 1-1/2 cups milk
• 1 cup heavy whipping cream
• Vanilla Buttercream Frosting
• 1-1/4 cups butter, softened
• 4 cups confectioners' sugar
• pinch of salt
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. Whisk together the flour baking soda, baking powder and salt in a medium mixing bowl.
2. Whisk together the buttermilk, mashed banana, vegetable oil, eggs, vanilla extract, brown sugar, and white granulated sugar.
3. Very slowly whisk in the dry ingredients into the wet ingredients until fully incorporated.
4. Pour the batter into a oil and flour sprayed 9 X 13 baking dish. Bake at 325 degrees for 40 minutes or until the center test done.
5. Remove from the oven to a cooling rack and cool completely before pouring on the pudding topping. With a wooden skewer poke wholes all over the cake.
6. In a medium mixing pitcher, mix together the pudding mix, milk and heavy cream. Before the pudding completely sets up begin to pour it over the top of the cake and them spread the pudding over the top of the cake. Refrigerate the cake for 45 minutes.
7. To make the buttercream, pour the confectioners sugar, softened butter, salt, whipping cream and vanilla together. With a hand mixer, mix until desired constancy for your frosting. Frost the top of the cake and keep refrigerated until serving.
8. Garnish with seasonal fresh fruit.

Created using The Recipes Generator

Time To Garnish With Seasonal Fresh Fruit

A Delicious and Beautiful Cake.

Hope You Enjoy The Cake!

I really appreciate you stopping by the cottage today to spend some time with us. I always look forward to sharing our creations from the kitchen with friends. Hope you have an amazing week and come back to see us again real soon!

Peace and Joy

Miz Helen

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