“When life goes bananas, make banana pudding cake!” Of course, I know that’s not how the old expression goes, but it fits. So I’m going with it!
As many of you dear friends know, this summer has been more than just a little bananas around here! (That’s why I had to take an unexpected sabbatical from blogging this summer.) Yet, despite chaotic circumstances, the Lord is faithful and good in filling us with grace, peace and joy when we keep our eyes fixed on Him.
I’m rejoicing in all He’s doing to heal my heart and sustain my health through this trial. And I’m especially rejoicing to get back to serving Him, my family, church and precious friends like you!
And that’s where this scrumptious Banana Pudding Cake comes in – so creamy, dreamy and full of lightly sweet banana goodness, it’s certain to make your family smile!
Of course, I’m not one to suggest that anyone should indulge in sweets to lift their spirits, but I think we can all agree that sometimes, a tasty treat helps us to remember to appreciate life’s simple pleasures. It’s especially uplifting when we share a special treat with family and friends! In this case, going bananas couldn’t be more enjoyable!
How to Make Banana Pudding Cake
Step One: Bake a loaf of my yummy grain-free banana bread. Allow it to cool completely, then wrap it and transfer it to the fridge to chill.
Step Two: Follow the recipe below to make my delectable dairy-free banana pudding (which is from my Banana Cream Tart recipe in my cookbook). Then, place the pudding in the fridge to set. Once it’s cold and set, you’re ready to have fun putting this simply delicious banana pudding cake together.
Step Three: Remove the chilled banana bread from the fridge. Slice the bread into 12 slices. Arrange the slices evenly along the bottom of a 9×9-inch baking dish. (As shown above, you may need to cut the slices into smaller pieces in order to cover the bottom of the dish.)
Next, cut the bananas into thick slices and layer them evenly across the top of the banana bread. This ensures there’s a delicious creamy banana in every scrumptious bite!
Step Four: Now you’re ready for the grand finale! Spoon the creamy banana pudding over the banana slices and use a spatula to even out the top. (If you have any extra pudding leftover, go ahead and enjoy it all by yourself. I won’t tell!)
Refrigerate the cake for one hour, then slice and enjoy! Mmm! So delicious! You’re family and friends are certain to go bananas over this simply delectable dessert!
Ingredients
- 1 loaf GF banana bread (try my Ultimate Banana Bread recipe)
- 3 large bananas, divided
- 2 (13.5 oz) cans pure coconut milk
- 2 1/2 tsp unflavored gelatin (preferably grassfed gelatin)
- 6 large egg yolks
- 1/3 cup, plus 1 Tbsp honey (I prefer mild flavor honey, such as clover or sage)
- 2 tsp vanilla extract
Instructions
- Bake one loaf of banana bread. Allow the bread to cool completely on the stovetop. Then, remove the bread from the loaf pan and wrap it. Transfer to the fridge until ready to use to make the cake.
- Next, mash one banana to baby food consistency and measure out a 1/2 cup. Set aside.
- In a medium saucepan, add the coconut milk. Sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom (soften) about 5–10 minutes.
- Meanwhile, in a medium bowl, whisk together the egg yolks, honey and vanilla. Set aside.
- Once the gelatin has softened, place the saucepan over medium heat. Add the 1/2 cup of mashed banana and whisk constantly until the milk is warmed.
- Very slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
- Bring the custard mixture to a gentle simmer while whisking. Then continue to whisk for 3-5 minutes until custard begins to thicken. Once thickened, turn off the heat and pour the custard through a fine mesh strainer into a large glass bowl to cool.
- Once the custard is cooled, cover and refrigerate for at least 8 hours, preferably overnight.
- When it's cold and set, whisk gently to loosen, so it’s thick and creamy like pudding. Set aside.
- Remove the chilled banana bread from the fridge. Slice the bread into 12 slices. Arrange the slices evenly along the bottom of a 9x9-inch baking dish as shown in the photos above. (You may need to cut the slices into smaller pieces in order to cover the bottom of the dish.)
- Next, cut the bananas into thick slices and layer the slices evenly across the top of the banana bread as shown in the photos above.
- Then, spoon the pudding over the bananas and use an offset spatula to even out the top. Refrigerate the pudding cake for one hour, then slice and enjoy! Mmm! So delicious!
Notes
To ensure your pudding sets properly, be sure to use pure (canned) coconut milk. Or if you are not dairy-free, you may substitute with whole milk. In addition, the pudding will separate over time, so it's best to enjoy this scrumptious dessert within 24 hours of making it. Enjoy!