Banana Pudding Bundt Cake
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Banana Pudding Bundt Cake
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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.
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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
- 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
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Instructions
- Roughly chop the bananas and place in a food processor with the lemon juice to liquidize or mash well with a fork.
- 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.
- 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.
- 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.
- Toss the banana slices with lemon juice to avoid browning. Decorate the cake with the banana slices and halved vanilla wafers and serve!
Equipments used:
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 Information
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Calories
410kcal
(21%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
66mg
(22%)
Sodium
359mg
(15%)
Potassium
265mg
(8%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
427IU
(9%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 359mg | 15% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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