Easy Banana Pudding Cake Recipe

I absolutely love sharing this Easy Banana Pudding Cake Recipe with you because it’s a total crowd-pleaser and so simple to whip up. When I first tried making banana pudding cake, I was amazed at how a handful of everyday ingredients came together into something incredibly comforting and delicious—without requiring much time or fuss.

This recipe is perfect for when you have overripe bananas sitting on your counter and you want to transform them into a cozy dessert or snack. You’ll find that the combination of cinnamon and vanilla brings out the sweetness of the bananas while the cake bakes into a moist treat with a golden top. Plus, it’s great for weeknight baking or even as a quick weekend project with the kids!

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Ingredients You’ll Need

Each ingredient here brings something unique to the table, and most of them are pantry staples you probably already have. I always recommend using ripe bananas—they give this cake its signature flavor and moistness, so don’t skip that part!

• Bananas: The riper, the better! They add natural sweetness and moisture.
• Vegetable oil: Keeps the cake tender without overpowering flavor.
• Vanilla extract: Adds a warm, sweet aroma that complements the bananas perfectly.
• Cinnamon powder: Gives a subtle spice that makes every bite interesting.
• Caster sugar: Sweetens the cake just right without being cloying.
• Egg: Binds everything and helps the cake rise beautifully.
• Plain flour: Forms the structure; sift it if you can to keep the batter light.

Variations

I love mixing things up with this Easy Banana Pudding Cake Recipe depending on what mood I’m in or what’s in the pantry. It’s a very forgiving cake that adapts well to your preferences, so don’t hesitate to make it your own.

• Add nuts: I sometimes toss in chopped walnuts or pecans for crunch—they give an amazing texture contrast.
• Use brown sugar: Swap out caster sugar for brown sugar for a deeper caramel flavor, which I find delicious on colder days.
• Gluten-free option: Substitute plain flour with a gluten-free blend to accommodate allergies without losing softness.
• Spice it up: Add a pinch of nutmeg or ginger if you want a bit more warmth and complexity in the flavor.
• Swap oil: Use melted butter instead of vegetable oil for a richer taste and that buttery aroma I adore.

How to Make Easy Banana Pudding Cake Recipe

Step 1: Prep and Mash Your Bananas

Start by preheating your oven to 180°C (350°F) and greasing an ovenproof dish—that’s key to avoid sticking, especially with this moist batter. Then grab your bananas and, using a potato masher or fork, mash them well until they’re smooth with some small lumps still visible. I’ve found that the consistency here matters; over-mashing can make the batter too thin, so stop once you hit that perfect creamy texture.

Step 2: Mix In the Wet Ingredients

Next, add the vegetable oil, vanilla extract, beaten egg, and caster sugar right into the mashed bananas. Stir everything together gently but thoroughly until you have a uniform mix. This part is where your batter starts to come alive with flavor—don’t rush, and make sure the sugar dissolves well to avoid grainy spots.

Step 3: Add Dry Ingredients and Spice

Now sprinkle in the plain flour and cinnamon powder. Give everything a good fold to combine, but don’t overmix or you’ll risk a tougher cake. I like to use a spatula rather than a mixer here so I can keep the batter nice and tender.

Step 4: Bake Until Golden and Set

Pour the batter into your greased dish and pop it into the oven for about 40 to 45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted comes out clean or with a few moist crumbs. Keep an eye after 40 minutes because ovens vary—I’ve learned that checking early avoids overbaking and drying out the cake.

Step 5: Serve and Enjoy!

This banana pudding cake is wonderful served warm straight from the oven, especially with a scoop of vanilla ice cream or a dollop of low-fat yogurt for contrast. I love how the creaminess balances the cinnamon-spiced cake—it’s just pure comfort on a plate.

How to Serve Easy Banana Pudding Cake Recipe

Garnishes

I often top this banana pudding cake with a sprinkle of freshly chopped walnuts or a light dusting of extra cinnamon for a bit of flair. Another favorite of mine is drizzling a little honey or maple syrup on top—it adds a lovely shine and subtle sweetness that elevates the flavors beautifully.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a refreshing side of mixed berries to balance the richness. Sometimes, I serve it alongside a cup of hot coffee or chai tea—it’s a match made in heaven for cozy afternoons.

Creative Ways to Present

For special occasions, I’ve layered this banana pudding cake with whipped cream and sliced bananas in a trifle bowl to create a stunning dessert centerpiece. Alternatively, cutting it into small squares and placing them on decorative plates topped with dollops of yogurt makes for delightful individual servings that impress guests every time.

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge—this keeps the cake moist for up to 3 days. When you’re ready to enjoy it again, I recommend letting it come to room temperature or warming it slightly to refresh its soft texture.

Freezing

Freezing this banana pudding cake works pretty well, too! I slice it into portions, wrap each piece tightly with plastic wrap and foil, and pop them into a freezer-safe bag. When ready, thaw overnight in the fridge and warm briefly in the microwave—the texture stays surprisingly good!

Reheating

My go-to way to reheat leftovers is gently microwaving a slice for 20-30 seconds or warming it in a low oven around 150°C (300°F) for 10 minutes. This brings back the fresh-from-the-oven softness without drying out the cake.

FAQs

Final Thoughts

This Easy Banana Pudding Cake Recipe is one of those gems you’ll turn to again and again, especially when you want a sweet treat that’s quick and fuss-free. I genuinely enjoy how this cake feels like a warm hug from the inside—simple, comforting, and just so satisfying. Trust me, once you make it, it’ll become a staple in your baking repertoire too. So, grab those ripe bananas and give it a go—you won’t regret it!

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