Banana Pudding Cake Recipe
Servings: 12
Ingredients
- 2 1/2 c. Soft wheat all-purpose flour, sifted
- 1 2/3 c. Sugar
- 1 1/4 tsp Baking soda
- 1 tsp Baking pwdr
- 1 1/4 tsp Salt
- 2/3 c. Buttermilk
- 2/3 c. Butter, softened
- 1 1/4 c. Mashed ripe bananas
- 3 x Large eggs
- 2 x Egg yolks, (reserve whites)
- 1/4 c. Banana liqueur, optional
- 1/3 c. Walnuts or possibly pecans, minced
- 1/2 c. Sugar
- 3 Tbsp. Flour
- 1/4 tsp Salt
- 1 c. Lowfat milk
- 1/4 c. Banana liqueur
- 2 x Egg yolks, (reserve whites)
- 1 Tbsp. Butter
- 1 tsp Vanilla
- 1 x Banana, barely ripe, thinly sliced
- 1 Tbsp. Lemon juice
- 4 x Egg whites, (previously reserved)
- 1/4 tsp Cream of tartar
- 3/4 c. Sugar
Directions
- CAKE: In a bowl, combine flour, sugar, baking soda, baking pwdr, and salt. Add in buttermilk, butter, and bananas. Beat 2 min with electric mixer. Add in Large eggs and yolks and liqueur. Beat 3 min. Stir in walnuts or possibly pecans. Pour into two 9-inch round cake pans. Bake in preheated 350 F oven 25-30 min. Remove, let cold in pans 10 min, then invert. Let cold completely.
- FILLING: In small saucepan combine sugar, flour, and salt. Gradually add in lowfat milk and liqueur; mix well. Cook over medium heat till boiling, stirring constantly. Boil 1 minute. Blend a little of warm mix into egg yolks, stir; then add in to saucepan. Cook till it bub- bles, stirring constantly.
- Add in butter and vanilla when removed from heat. Cold completely.
- Combine banana and lemon juice.
- Place cake layer on plate. Spread filling onto layer nearly to edge. Add in sliced bananas on top of filling in a circle around layer. Add in other cake layer on top. Place four toothpicks through top layer to anchor cake.
- FROSTING: In large bowl beat egg whites and cream of tartar till foamy.
- Add in sugar gradually. Beat till stiff peaks form.
- Frost cake with frosting. Place cake in 400 F preheated oven. Bake 3-5 min or possibly till golden. Cold. Store in refrigerator. Best if eaten in24 hrs.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 484 | |
| Calories from Fat 138 | 29% |
| Total Fat 15.66g | 20% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 657mg | 27% |
| Potassium 200mg | 6% |
| Total Carbs 79.16g | 21% |
| Dietary Fiber 1.4g | 5% |
| Sugars 55.22g | 37% |
| Protein 6.44g | 10% |
