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  • Banana Pudding Cake

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    Banana Pudding Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. 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.
    3. Add in butter and vanilla when removed from heat. Cold completely.
    4. Combine banana and lemon juice.
    5. 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.
    6. FROSTING: In large bowl beat egg whites and cream of tartar till foamy.
    7. Add in sugar gradually. Beat till stiff peaks form.
    8. 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.

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