The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Banana Pudding Cake Snack: The Perfect Easy Dessert for Any Occasion
Are you craving something sweet that combines the best of both worlds? This banana pudding cake snack is exactly what you need. It’s incredibly moist, ridiculously easy to make, and tastes absolutely heavenly.
Moreover, this dessert brings together the classic flavors of banana pudding with the satisfying texture of cake. Whether you’re hosting a party or simply want a quick treat, this recipe will become your go-to favorite.
Why You’ll Love This Banana Pudding Cake Snack
First off, this banana pudding snack cake requires minimal effort. You don’t need to be a baking expert to pull this off. Additionally, it uses simple ingredients you probably already have in your pantry.
The texture is what makes this dessert truly special. It’s soft and fluffy, yet wonderfully dense at the same time. Furthermore, every bite melts in your mouth with that distinctive banana flavor we all love.
Another great thing? This easy banana pudding cake stays fresh for days. Just cover it properly, and you’ll have a delicious snack ready whenever the craving hits. Plus, it tastes even better the next day after all the flavors have melded together.
What Makes This Banana Cake Snack Different
Unlike traditional banana bread, this banana pudding dessert cake has a lighter, more cake-like consistency. It’s not too heavy, making it perfect for an afternoon snack or after-dinner treat.
The pudding mix adds incredible moisture. As a result, you won’t get that dry, crumbly texture that sometimes happens with homemade cakes. Instead, you’ll enjoy a perfectly moist banana snack cake every single time.
Many people struggle with banana desserts turning out too dense. However, this recipe solves that problem beautifully. The combination of ingredients creates the ideal balance between richness and lightness.
Perfect Occasions for Banana Pudding Cake Snack
This versatile dessert works for practically any event. Bring it to potlucks, and watch it disappear within minutes. Serve it at birthday parties, and both kids and adults will ask for seconds.
It’s also perfect for casual gatherings. In fact, this homemade banana pudding cake makes regular afternoons feel special. Just brew some coffee, slice up this cake, and enjoy a peaceful moment.
School events? Absolutely. Bake sales? You bet. This moist banana pudding cake travels well and stays fresh, making it ideal for any situation where you need a crowd-pleasing dessert.
More Baking Recipes ✨️
Banana Pudding Snack Cake
A supremely moist and easy snack cake that bakes a box of banana pudding right into the batter, creating an intense banana flavor. The cake is topped with a rich chocolate frosting and finished with a sprinkle of crushed vanilla wafers for that classic banana pudding taste.
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Equipment
Ingredients
- 1 box instant banana pudding mix 3.4 oz size, the dry powder only
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 cup mashed ripe banana about 2-3 medium bananas
- 1/3 cup sour cream or plain Greek yogurt for moisture and tenderness
- 1 tsp vanilla extract
- 1/2 cup buttermilk at room temperature
- 1/2 cup chopped vanilla wafers plus more for garnish
- 1/2 cup unsalted butter for frosting
- 1/3 cup unsweetened cocoa powder
- 1/3 cup whole milk or heavy cream for frosting
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract for frosting
- 1/8 tsp salt for frosting
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant banana pudding mix, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the mashed banana, sour cream (or yogurt), and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fold in Wafers: Gently fold in the 1/2 cup of chopped vanilla wafers.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Completely: Let the cake cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before frosting.
- Make the Chocolate Frosting: While the cake cools, melt the 1/2 cup of butter for the frosting in a saucepan over medium heat. Whisk in the cocoa powder and milk (or cream) until smooth. Bring the mixture just to a boil, then immediately remove from heat.
- Finish the Frosting: Transfer the hot cocoa mixture to a mixing bowl. Gradually beat in the sifted powdered sugar, vanilla extract, and salt until the frosting is smooth and spreadable. It will thicken as it cools slightly.
- Frost and Garnish: Spread the chocolate frosting evenly over the completely cooled cake. Garnish with additional crushed vanilla wafers. Slice and serve.
Notes
🔹 Using room temperature ingredients is key for a smooth, well-combined batter.
🔹 The riper the bananas, the more flavor and sweetness they will impart.
🔹 Do not prepare the pudding according to package directions; you are using the dry powder mix directly in the dry ingredients.
🔹 For an extra banana punch, you can add 1/2 cup of diced bananas to the batter along with the mashed.
🔹 Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition
Calories: 480kcalCarbohydrates: 75gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 55gVitamin A: 15IUVitamin C: 2mgCalcium: 6mgIron: 8mg
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Tips for the Best Banana Pudding Snack Cake
Use ripe bananas for maximum flavor. The more spots they have, the sweeter your banana pudding cake snack will be. Don’t throw away those overripe bananas – they’re perfect for baking!
Room temperature ingredients mix better. Therefore, take your eggs and butter out about 30 minutes before starting. This simple step ensures a smoother batter and better texture.
Don’t overmix the batter. Mix just until combined, then stop. Overmixing can make your cake tough instead of tender. Consequently, a few lumps in the batter are perfectly fine.
Storing Your Banana Cake Snack
Keep your easy banana pudding cake covered at room temperature for up to three days. Alternatively, refrigerate it for up to a week. The cool temperature actually enhances the pudding-like texture.
Want to make it ahead? This banana pudding dessert freezes beautifully. Wrap individual slices in plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to three months.
When you’re ready to enjoy, simply thaw at room temperature. Within an hour, you’ll have a fresh-tasting treat. No one will guess it was frozen!
Serving Suggestions for Your Banana Snack Cake
This dessert is delicious on its own. However, you can definitely dress it up. Add a dollop of whipped cream on top for extra indulgence. Similarly, a scoop of vanilla ice cream takes it to another level.
Try drizzling caramel sauce over warm slices. Or sprinkle some crushed vanilla wafers on top for that authentic banana pudding experience. These simple additions make your homemade banana pudding cake even more special.
For a breakfast twist, toast a slice and spread butter on it. Believe it or not, this moist banana pudding cake makes an excellent morning treat with your coffee.
Common Mistakes to Avoid
Using underripe bananas is the biggest mistake. They won’t provide enough sweetness or flavor. Instead, wait until your bananas are heavily spotted or even completely brown.
Overbaking dries out any cake. Check your banana pudding cake snack a few minutes before the timer goes off. Insert a toothpick in the center – it should come out with just a few moist crumbs.
Skipping the cooling time is tempting. Nevertheless, let your cake cool completely before slicing. Otherwise, it might fall apart or become mushy.
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Frequently Asked Questions
Can I make banana pudding cake snack without pudding mix?
Yes, you can substitute the pudding mix with additional flour and sugar. However, the pudding mix adds extra moisture and flavor that’s hard to replicate. Therefore, using instant pudding mix is highly recommended for the best results.
How do I know when my banana snack cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. Additionally, the edges should pull away slightly from the pan, and the top should spring back when lightly pressed.
Can I use frozen bananas for this recipe?
Absolutely! Thaw the bananas completely and drain any excess liquid. Frozen bananas actually work wonderfully because they’re super soft and easy to mash. Just make sure they’re at room temperature before mixing.
What size pan should I use for banana pudding cake snack?
A 9×13 inch pan works perfectly for this recipe. Alternatively, you can use a 9-inch square pan for a thicker cake. Just adjust the baking time accordingly – thicker cakes need a few extra minutes.
Can I add chocolate chips to this banana pudding dessert?
Yes! Fold in about 1 cup of chocolate chips before baking. Semi-sweet or milk chocolate both work beautifully. Moreover, you can also add chopped nuts like pecans or walnuts for extra texture and flavor.
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