Banana Pudding Icebox Cake!

 This delicious dessert is part banana pudding and part cake!  It's technically a 'poke cake'...you know the ones where you poke the holes and then pour a custard or pudding over it so it seeps down into the cake.  

What makes this one so special is that the custard part is made from scratch and not an instant pudding mix.  That makes this have that old fashioned banana pudding taste.   

I adapted this recipe from one that was in The Taste of the South Magazine in the May/June 2014 issue.   I did change just a few things. 

 Here is what you will need:

1 (15.25 oz.) white cake mix  (plus the ingredients to prepare the whole egg version)

1/2 cup mashed banana

1 tsp. vanilla

1/2 cup all purpose flour

1/8 tsp. salt

1 cup sugar

1/2 cup light brown sugar

4 cups whole milk

8 egg yolks

2 tsp. vanilla

5 to 6 bananas sliced

12 oz. frozen whipped topping, thawed (can use sweetened whipped cream)

1 cup chopped pecans or walnuts, toasted

Prepare the cake according to the package directions using whole eggs instead of the eggs whites only.  Mix in the 1/2 cup mashed banana and the vanilla.  We also substitute Sprite or 7 Up for the water, but that's optional.  Pour into a 9"x13" baking pan that has been sprayed well with nonstick spray.   Bake at 350 for 25 to 30 minutes.   Allow to cool for 25 to 30 minutes.

Using the handle of a wooden spoon, poke holes in the cake.

In a saucepan over medium heat mix the flour, sugars and salt.  Whisk in the milk.  Bring to a simmer over medium heat.   Place the egg yolks in a bowl.  Slowly whisk in about a cup of the hot mixture to temper the yolks.  Add the yolk back to the pan.  Cook over medium heat, stirring constantly until the mixture bubbles and thickens.  This takes about 5 minutes.  Be sure to stir or it will scorch.

Remove from heat and stir in vanilla. Allow it to cool for 10 minutes stirring occasionally. 

 Pour the mixture over the cake.  Cover and refrigerate for 4 hours.  Remove from refrigerator after it's chilled and slice the bananas and place on top of the custard.  Spread the whipped topping evenly over the top and sprinkle with the toasted pecans. 

Slice and serve!

  





White Chocolate Banana Cake!

I have discovered that any time I post a recipe on here that includes the words 'white chocolate' or 'banana' and especially in combination, the post always takes right off and has a good run!  So, of course, I knew I had to post this cake.   It's  a really moist cake and is special enough for any occasion.  It makes a great birthday cake!    Here is what you will need:

1 cup butter (2 sticks)

2 cups sugar

3 large eggs

2 tsp. vanilla

1 cup mashed bananas

3 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup buttermilk

4 oz. white chocolate melted

Cream Cheese Frosting

2 (8 oz.) blocks of cream cheese (softened)

1 stick of butter, softened (1/2 cup)

2 lbs. confectioners sugar

2 tsp. vanilla

1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixing bowl cream the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in bananas and vanilla.

Combine flour, baking powder, baking soda and salt.  Add to the creamed mixture alternating it with the buttermilk.   Fold in the melted white chocolate.

Prepare three 9 inch round cake pans by cutting a circle of wax paper or parchment paper to fit in the bottom of each one.  Spray each pan, paper and all with a nonstick baking spray with flour.   Some try to skip lining the pans with the paper, but I would advise you not to.  This is a very moist cake and it will ensure the cake layers don't stick.

Bake the cake layers for 25 to 30 minutes.  Remove from oven and allow to cool in the pans for about 20 minutes before turning them out and allowing them to cool completely.

To make the cream cheese frosting, cream the cream cheese and the butter together with an electric mixer,  until fluffy.  Slowly add in the sugar until well incorporated and smooth.  Add the vanilla. 

Once the cake layers are cool. Stack and frost between each layer on a pretty cake plate.  Frost the top and sides.  This is a lot of cream cheese frosting so you should have plenty to put a good amount between the layers.   This is a three layer cake so it takes more frosting than a two layer cake would.   Sprinkle the chopped pecans over the top of the cake. 



Ooey Gooey Banana Chocolate Chip Cake!

It's so hot in Kentucky right now I have been trying to not cook or bake anything that require turning the oven on for very long, but today I had to make an exception and bake this cake.  It just sounded so good and I was having a real need for something chocolate.   I also had some bananas that needed using.  This is one of the most moist cakes I have ever made and the glaze really makes it something else.  Here is what you will need:

A butter cake mix, eggs, oil, chocolate pudding mix, sour cream, mini chocolate chips, bananas,  butter, brown sugar, vanilla flavoring, and milk.

Mix the cake mix and the pudding mix.  I used chocolate pudding because I wanted more of a chocolate cake, but if you want more of a banana flavor use a banana pudding mix.  Next add in the eggs, oil, water, and sour cream.  Mix until well blended.  Mash two bananas and then mix them in until they are well incorporated.

Fold in the mini chocolate chips.

Spray a bundt pan well with nonstick cooking spray. 

Pour the batter in the pan and be sure to shake it back and forth to level it out in the pan.  Place in a preheated 350 degree oven for 55 - 60 minutes.

Take the cake out of the oven and let it sit in the pan for about 30 minutes to cool, then turn it out onto a plate that is about an inch bigger than the cake all the way around.  The glaze tends to run over the edges and the plate needs to have room to catch any that runs down the sides. 

While the cake cools, melt the butter in a skillet and add the brown sugar, half and half and vanilla flavoring.  Bring to a boil whisking constantly and cook for about 3 minutes.  Turn it off and let it sit and thicken slightly.  Once it has thickened spoon over the cake. This is what makes the cake ooey gooey.  You can serve the cake without this glaze, but seriously why would you want to?  It's what makes the cake really something special.

Spoon the glaze over the cake.   This cake is really delicious sliced and served while it's still warm with a scoop of vanilla ice cream, but it will be just as moist the next day.

Ingredients:

1 yellow or butter cake mix

2 eggs

1/2 cup water

1 8oz. sour cream

1/2 cup oil

1 small box instant chocolate pudding (can use banana)

1 cup mini chocolate chips

2 very ripe bananas, mashed

Glaze:

1 stick butter

2 cups light brown sugar

1/4 cup half and half

1 tsp. vanilla flavoring