Banana Cream Cake

Added on by Monica Cheng.

This cake in many ways is an inspiration cake. This past summer, at a friend's dinner party in Evanston, I had my first taste of Magnolia Bakery's famous banana pudding, which was just simply amazing. I knew I had to go back to the bakery for more of this pudding (which is totally surprising because I'm usually not such a huge fan of pudding). So this banana pudding idea became implanted in my mind.

Still, however, I wasn't totally enamored by the idea of trying to recreate Magnolia's banana pudding just by itself. I wanted something with more umph power, so to speak. More like, cake power. And what could be better than cake? Cheesecake.

Specifically, banana cream cheesecake.

And then there's this vanilla cake recipe that looks so delicious I couldn't just give it up.

So banana pudding + banana cream cheesecake + vanilla cake = ...banana cream cake!

Really, the flavors and textures really came perfectly together in this cake. It's light, fluffy, and super satisfying. Hope you enjoy!

Love,
Monica

One year ago: Nutella-Swirled Banana Bread
Three months ago: Banana Bread Muffins
Nine months ago: Nutella Hand Pies


Banana Cream Cake

Adapted from All Recipes and Taste of Home   |   Time: 1 1/2 hour   |   Yield: 12 servings

For the Vanilla Cake

Ingredients
3/4 cup granulated sugar
1/2 cup salted or unsalted butter, room temperature
2 eggs
2 teaspoons pure vanilla extract
1 1/2 cup all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk

Directions
Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch baking pan.

THOROUGHLY cream butter & sugar for 5 - 10 minutes. Beat in eggs, one at a time. Stir in vanilla and baking powder. Slowly add flour and milk in an alternating fashion. Batter should look like a yellow-ish Cool Whip.

Bake for 30 - 40 minutes. If making cupcakes, bake for 18 - 23 minutes. Cake is done when it springs back to the touch, or toothpick comes out clean.

For the Banana Cream Layer and Assembly

Ingredients
1 package (8 ounces) cream cheese, room temperature

1/3 cup granulated sugar
1 carton (8 ounces) frozen whipped topping, thawed
3 - 4 medium firm bananas, sliced
1 3/4 cup cold milk
3.4 ounces instant pudding mix (banana or vanilla flavor)

Directions

Beat cream cheese and sugar until smooth. Fold in 2 cup whipped topping. Arrange half of the banana slices on cake. Top with half of the cream cheese mixture. Place rest of bananas, then rest of cream cheese.

In a small bowl, use a whisk to combine milk and pudding mix for 2 minutes. Let sit for 2 minutes until set. Fold in remaining whipped topping. pour over cream cheese layer. Refrigerate for 1 - 2 hours, or until set. Serve & enjoy!