Banana Pudding Bundt Cake
Delicious homemade Banana Pudding Cake made from scratch. This easy recipe uses ripe bananas and banana pudding in the batter for moist and flavorful dessert everyone will love.
Servings: 14 slices
Calories: 410kcal
Equipment
Ingredients
- 3 medium bananas (1 cup / 230g)
- 1 tsp lemon juice
- 3 cups (360 g) flour all-purpose / plain flour
- 1 ¾ cups (350g) sugar , superfine (caster) or granulated
- 6 tbsp banana pudding mix
- 1 tbsp baking powder
- ½ tbsp baking soda
- ⅞ cup (200g) unsalted butter , softened
- 3 large eggs , room temperature
- ¼ cup (60ml) buttermilk
- 1 tsp vanilla bean paste or extract
- ¼ tsp banana extract (optional)
For the glaze
- 1 cup (150g) powdered sugar (icing sugar) sifted
- 2 tbsp instant banana pudding
- 3 tbsp cold milk or as needed, to thin glaze
- 1 tsp banana extract (optional)
- 1 tsp vanilla bean paste or extract
To decorate
- 1 small banana , sliced
- 2 tsp lemon juice
- vanilla wafers
Instructions
- Roughly chop the bananas and place in a food processor with the lemon juice to liquidize or mash well with a fork.3 medium bananas , 1 tsp lemon juice
- Preheat oven to 325°F (160°C). Add the dry ingredients (flour, sugar, baking powder, baking soda and instant banana pudding mix) to a large mixing bowl and stir to combine. Alternatively, add to the bowl of a stand mixer fitted with the paddle attachment.3 cups (360 g) flour, 1 ¾ cups (350g) sugar, 6 tbsp banana pudding mix , 1 tbsp baking powder, ½ tbsp baking soda
- Top with the mashed bananas, softened butter, eggs, buttermilk, vanilla bean paste and banana extract, if using. Start mixing on low speed using a hand mixer (or stand mixer) until the ingredients start to combine. Increase speed to maximum gradually and beat together until the batter is smooth.⅞ cup (200g) unsalted butter, 3 large eggs, 1 tsp vanilla bean paste , ¼ tsp banana extract, 1/4 cup (60ml) buttermilk
- Mist a 12-cup bundt pan with cake release or use a brush with melted butter and dust with a little flour, shaking out any excess. Transfer the batter to the pan and level.
- Bake for 45-50 minutes or until a tester inserted in the cake comes out clean. The internal temperature should be 200°F (93°C) when checked with an instant read thermometer. Let the cake cool in the pan for 5-10 minutes before carefully turning out onto a wire rack to cool.
- Combine the powdered sugar, pudding mix, milk and vanilla in a small bowl until you have a thick glaze that drips slowly from your spoon. Drizzle over the cooled cake.1 cup (150g) powdered sugar, 2 tbsp instant banana pudding, 3 tbsp cold milk, 1 tsp banana extract, 1 tsp vanilla bean paste
- Toss the banana slices with lemon juice to avoid browning. Decorate the cake with the banana slices and halved vanilla wafers and serve!1 small banana, 2 tsp lemon juice, vanilla wafers
Video
Notes
- Store the cake under a dome or in a large cake carrier at room temperature for up to five days. The cake stays moist and fresh for a long time but you can also freeze it if you like. Leave out the glaze and any decorations if you are intending to freeze the cake.
- Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour JUST before adding the batter.
- Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 71g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 359mg | Potassium: 265mg | Fiber: 1g | Sugar: 45g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg
