#BundtBakers ~ Banana Pudding Bundt Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe, challenged us to bake Bundt Puddings. I couldn't help but think of banana pudding! It's a southern staple, and a family favorite. I typically make the version with a meringue topping, but love the whipped cream topped versions as well. It makes for a beautiful trifle too - all those pretty layers of vanilla or banana flavored custard, nilla wafers, and beautiful bananas too. I took those flavors and turned them into a really, REALLY, delicious tender banana pudding cake!
Check out all the other Pudding Bundts in the list below.
- Baked Bread Pudding Bundt from Sneha's Recipe
- Banana Pudding Bundt Cake from Making Miracles
- Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
- Classic Crème Caramel from Food Lust People Love
- Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
- Sticky Toffee Pudding Bundt Cake from Patyco Candybar
This cake has a moist and tender crumb, with almost a crackly crunchy exterior. It came out perfectly tender and lightly sweetened with threads of that beautiful banana throughout. For presentation you could have a ton of fun with this one! Dollops of whipped cream, fresh bananas, and a mini nilla wafer cookie or two would be gorgeous on individual slices!
Banana Pudding Bundt Cake adapted from Oh Sweet Basil and Simply Scratch
2 1/2 cups unbleached cake flour or all-purpose flour
1 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon kosher salt
1 cup mashed over-ripe bananas (about 2 medium bananas - from frozen and thawed works well)
4 tablespoons (half a stick) butter, mostly melted and partially cooled
1 3.4-oz package Jello banana cream instant pudding powder
4 large eggs lightly beaten
1 cup water
3 tablespoons greek yogurt
1/4 cup vegetable oil
Dot with fresh whipped cream and sliced bananas before serving
- Preheat oven to 350 degrees. Use a Baker's Joy spray on your bundt, coat well and set aside.
- Combine the mashed bananas and the eggs in the bowl of a stand mixer and blend well. Add in the butter and greek yogurt; blend again. Add in the water and canola oil and blend once more.
- In a separate bowl, combine the flour, sugar, baking powder, salt, and instant pudding mix and whisk to combine.
- Slowly blend in the dry ingredients into your wet, mixing just until combined. Finish by hand with a spatula.
- Spread cake batter into the prepared pan and place in pre-heated oven for 40-minutes, or until a toothpick inserted into the center comes out clean.