BANANA
PUDDING CAKE
This Banana Pudding
Cake is dreamy and luscious! It's extremely moist, tender, and boasts huge
banana flavor. This cake is perfect for brunch and dessert alike. It's delish
without any icing, but feel free to add your own if you wish!
INGREDIENTS
- 2 very, very ripe medium bananas, roughly mashed
- 1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)
- 1 (4-serving size) package Jello banana cream instant pudding powder
- 4 large eggs, lightly beaten
- 1 cup water
- ¼ cup olive oil
- Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar
DIRECTIONS
1.
Preheat oven to 350F, with rack on lower-middle
position. Grease and flour a bundt pan and set aside.
2.
In a large bowl, combine cake mix and instant
pudding powder. Whisk to loosen any lumps. Add eggs, water, and.
3.
Pour into prepared bundt pan, lightly shaking to
even out the batter.
4.
Bake 35-45 minutes, oil. Whisk just until
incorporated. Using rubber spatula, fold in bananas just until combined; don't
over-mix or just until a toothpick inserted in center comes out with a few
tender crumbs attached. Don't over bake.
5.
Cool completely in pan on rack. Once cool, use
very thin knife to separate cake from pan edges, if needed. Invert and remove
cake.
6.
Optional: Garnish with powdered sugar, sliced
bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing
ingredients and drizzle over cake.
Source: Chew Out Loud
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