Banana pudding cake: beautiful and full of flavor!

Name: Banana pudding cake: beautiful and full of flavor!
Uploaded: 2021-05-29T10:05:57Z
Duration: PT209.240S
Channel: Food Inspiration

published on 29 May, 2021 at 12:05

INGREDIENTS

For the banana cake

200g (1 cup) brown sugar

375g (3 cups) flour 00

12g (1 tbsp) baking powder

3g (1/2 tsp) baking soda

3g (1/2 tsp) salt

170g (0.7 cup) unsalted butter, softened

3 mashed bananas (300g)

10ml (2 tsp) lemon juice

10ml (2 tsp) vanilla extract

3 large eggs

150ml (0.6 cup) buttermilk

For the buttercream frosting:

250g (1.1 cup) unsalted butter, slightly softened

400g (3.3 cups) powdered sugar

20ml (1 tbsp) milk

5ml (1 tsp) vanilla extract

For the vanilla cream filling:

500g Vanilla pudding

1 box Vanilla Wafers, (200g/2.5 cups) plus additional for crumb border and cookies around the top

50ml (0.2 cup) milk

Thinly sliced bananas

For the sweetened whipped cream (top of the cake):

200ml (0.85 cup) heavy cream or whipped cream

METHOD

Mash the bananas in a bowl, then add sugar, flour, baking powder, baking soda, salt, butter.
Preheat the oven to 180 degrees, Grease/spray & flour three 20 cm pans and line with parchment circles
In the mixing bowl, add the dry ingredients, sugar, flour, baking soda, baking powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients.
Add the softened butter to the dry ingredients and mix at low speed until the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend.
Slowly add the banana/milk mixture to the dry ingredients beating on medium speed for 1 minute, scrape the bottom and sides of the bowl and beat another minute.
Pour batter into the prepared pans and bake at 180 degrees for 25-30 minutes or until the cake springs back to the touch and a toothpick comes out clean.
Cool the cakes for 10 minutes on the rack and then turn them out.
Whisk in the softened butter, then gradually add the powdered sugar and milk. Buttercream is ready when you get a fine, smooth cream.
Whip the whipped cream.
Fold the cake. Pour vanilla pudding on the first crust, arrange the biscuits dipped in milk and banana slices, and then apply another layer of pudding. Repeat the procedure on the next crust. Put the last crust and coat the cake with buttercream. Leave the cake in the fridge for 1 hour. Put whipped cream in the rest of the buttercream, whisk, and then coat the whole cake with this cream.
Decorate the cake.

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