So, I really was aiming to make banana cream cupcakes. I did that. But, I had leftover cake batter. I needed to do something with it. So, I figured, what would happen if I whipped up some banana pudding and put in the middle? I had to think through because my normal cake recipe is so moist that it’s too heavy for too much filling. It was genius. I got a spring form pan, put one layer of cake down, then put the banana pudding in the middle, then topped it with the other layer of cake. I wrapped it tightly in plastic wrap and let the refrigerator do the work for me. A garnish of whipped cream and a few cookies made it the perfect slice of cake.
Here’s the process:
1. Make the banana cakes (recipe below) and let them cool.
2. Line a spring form pan with plastic wrap.
3. Take one of the cakes and put it in bottom of a spring form pan, right side up. Not sure what a spring form pan is? You’re probably more familiar with it than you think. Click here for a picture of one!
4. Make a batch of my banana pudding. Click here for the recipe.
5. Put as much of that banana pudding filling as you’d like on top of the first cake layer.
6. Flip the other cake layer upside down and put it on top of the filling. Wrap the cake tight with plastic wrap and then refrigerate for at least 3 hours.
7. After a few hours in the fridge, the cake will slice perfectly. Garnish with cookies and fresh whipped cream. For my whipped cream, I whip 2 cups of heavy cream with 2 tablespoons of sugar and a splash of vanilla extract!
1 cup of vegetable oil
1 1/2 cup of buttermilk
2 cups of sugar
2 tablespoons of vanilla
1 teaspoon of salt
1 teaspoon of baking soda
2 cups of flour
3 ripe bananas – smashed
1. Preheat the oven to 350 degrees.
2. Mix the vegetable oil, sugar, and buttermilk together until well combined.
3. Add the eggs and vanilla and stir to combine.
4. Add the salt, baking soda, and flour and mix until well combined. Then, fold in the bananas
5. Pour into 9 inch cake pans that are buttered and floured (so they don’t stick) and bake for 17-20 minutes. A good way to test if the cakes are done is to stick a tooth pick in the middle of the cake. If it comes out clean, then the cakes are done.