Indulge in the ultimate dessert experience with this Banana Pudding Cake Recipe, a perfect blend of dense, super moist cake topped with vanilla bean whipped cream and crunchy vanilla wafer toffee. This recipe is not only easy to make but also incredibly versatile, doubling as a decadent breakfast treat. The combination of ripe bananas, buttery toffee, and creamy frosting creates a flavor profile that’s both comforting and luxurious.
What sets this cake apart is the homemade toffee sauce, made with a simple brown sugar mixture that coats the vanilla wafers, baking them to a golden, crispy perfection. The cake itself is baked in a springform pan, ensuring easy removal and a stunning presentation. Whether you’re hosting a dinner party or craving a sweet treat, this Banana Pudding Cake is sure to impress.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large bananas, ripened and mashed
- 1/2 tsp. vanilla extract
- 4 large egg yolks
- 3/4 cup buttermilk
For the Vanilla Wafer Toffee:
- 2 tbsp. unsalted butter
- 1/4 cup brown sugar, packed
- 3 tbsp. heavy whipping cream
- 1/8 tsp. salt
- 1 1/3 cups coarsely chopped vanilla wafer cookies
For the Vanilla Bean Whipped Cream:
- 1 cup heavy whipping cream
- 3 tbsp. powdered sugar, more or less to taste
- 1/2 tsp. vanilla extract
- 1 vanilla bean, split lengthwise
Preparation:
For the Cake: Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. In an electric mixer, beat butter, oil, sugar, and mashed bananas until creamy. Add egg yolks and vanilla, then alternate between adding the flour mixture and buttermilk until combined. Bake for 20-30 minutes or until a tester comes out clean. Cool completely.
For the Vanilla Wafer Toffee: Melt butter in a saucepan over medium heat. Whisk in brown sugar, heavy cream, and salt until dissolved. Stir in vanilla wafers, spread on a parchment-lined sheet, and bake for 8-10 minutes until golden. Cool and break into pieces.
For the Whipped Cream: Beat heavy cream, powdered sugar, vanilla extract, and scraped vanilla beans until stiff peaks form.
Assembly: Spread whipped cream over the cooled cake and sprinkle with vanilla wafer toffee. Enjoy this moist banana cake as a show-stopping dessert!
