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 9x9 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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