Description
A delicious banana pudding cake perfect for dessert lovers.
Ingredients
Scale
- 5 ripe bananas, sliced (Use overripe bananas for best flavor.)
- 1 cup granulated sugar (Can reduce for less sweetness.)
- ½ cup unsalted butter, melted (Substitute with margarine if needed.)
- 1 teaspoon vanilla extract (Can use almond extract for a twist.)
- 1 teaspoon ground cinnamon (Nutmeg can be added for extra flavor.)
- ¼ teaspoon salt (Balances sweetness.)
- 1 cup self-rising flour (Substitute with gluten-free self-rising flour if necessary.)
- 1 cup whole milk (Use almond milk for dairy-free option.)
- ½ cup sugar (Adjust according to taste.)
- ½ teaspoon ground nutmeg (Omit if preferred.)
- 1 scoop vanilla ice cream (Recommended topping.)
- whipped cream, chopped pecans or walnuts, caramel drizzle (Optional toppings.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the sliced bananas with sugar, melted butter, vanilla, cinnamon, and salt. Let it sit for 5 minutes.
- In a separate bowl, whisk together self-rising flour, whole milk, additional sugar, and nutmeg until just combined.
- Pour the batter into the baking dish and layer the banana mixture on top without stirring.
- Bake for 45-50 minutes until golden brown and springy.
- Let cool for 10 minutes, then serve warm with ice cream or whipped cream.
Notes
- This dessert is best served warm.
- Optionally, you can add chopped nuts or drizzle caramel on top for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg