I made the Banana Pudding cupcake yesterday which went over really well at home! I saved half the batter and made Banana Pudding Bread and my husband has eaten 3/4 of it! He’s not a large man but I’m afraid he might be headed that way if I keep baking like this 🙂 My favorite is the wafer crust 🙂
I wanted the flavor of a yellow cake but have not found the absolutely perfect recipe yet so a box was handy! I did not have pudding handy but I improvised and made my own by mixing Greek yogurt and 1 banana which was better than any box pudding! I will be using that every time from now on.
- 1 box yellow cake (will need oil and eggs to prepare)
- 1 single serving of Vanilla Greek yogurt
- 3 bananas
- Box of Nilla Wafers
- 1 1/2 cups unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
1. Beat butter on medium speed for 2 minutes until creamy
2. Add the confectioners’ sugar, 1/2 cup at a time, mix well after each addition. Beat on high for 10 seconds.
3. Add vanilla and beat until smooth.
1. Make yellow cake mix
2. Dice ONE banana, add to small bowl and mash with fork.
3. Add Greek yogurt, mix well with electric mixer (this is your pudding, it’s delicious!)
4. Add to cake batter and mix until blended with mixer.
5. Lightly spray pan with non stick spray 8×11 pan
6. Like the bottom of the pan with Nilla Wafers (not bananas yet).
7. Add a layer of batter, add more wafers
8. Slice bananas and thick layer on top of wafers
9. Add more batter til its a almost 3/4 full.
10. Bake 20-23 minutes or until toothpick comes out clean. If you poke a banana with the toothpick it will come out gooey and appear not done. Poke again somewhere else. The outsides with begin to darken first but it’s not burning, it has a nice sugar taste. Don’t overcook. Let completely cool before icing.
11.Slice 3rd banana and add more wafers on top of the cake.
12. Put icing in a bag and drizzle heavily over the top.
**Eat warm or keep in the fridge and warm when you want to eat later