Banana Pudding Cake Recipe | Epicurious
Banana pudding, meet sheet cake. This crowd-friendly dessert takes inspiration from the Southern favorite, pairing a plush banana cake with a cloud of vanilla pudding cream, fresh banana slices, and plenty of vanilla wafers.
Pouring hot browned butter over ripe bananas helps break them down while infusing the cake with toasty flavor. Meanwhile, steeping the banana peels in milk gives the topping an extra layer of banana flavor without adding extra fruit or moisture. The result is classic banana pudding flavor in the form of a snack cake that feeds a crowd, travels well, and slices neatly for picnics, potlucks, and cookouts.
Why steep the banana peels? Is it safe?
Banana peels are packed with aromatic compounds that smell intensely banana-y. Simmering the peels in milk extracts those flavors, giving the pudding cream a deeper banana taste without adding extra fruit, sweetness, or moisture. Be sure to scrub the bananas well before peeling, and watch the clock—the infusion can go from fruity to bitter if simmered too long. Listen to food editor talk more about banana peel infusion →
Can I use frozen bananas?
Yes, though you’ll miss out on the extra banana flavor from the peel infusion unless you happened to save the peels too. Thaw completely and drain off any excess liquid before mashing.
Yep! Because the milk is infused with the banana peels’ flavor, boxed pudding mix offers a welcome shortcut. If you’d rather take the long way around, use the infused milk to make a homemade pastry cream instead.
When should I add the topping?
You can spread the banana cream on the cake up to 6 hours ahead of serving (keep chilled), or about 1 hour at room temperature—just make sure the cake is totally cool first. Add the wafers and banana slices just before serving to keep the fruit from browning and preserve the cookies’ crunch. For even longer-lasting banana slices, brush them lightly with simple syrup after arranging.
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