Banana Cream Cake

By chelyc13

Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 cups mashed ripe bananas
• 1 teas vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teas baking powder
• 1/2 teas baking soda
• 1/4 teas salt
• 1/4 cup plus 2 tblsp whole buttermilk
• 1 (3.4oz) box banana cream instant pudding mix
• 2 cups milk
• 1 (12oz) container frozen nondairy whipped topping, thawed
• Garnish: grated chocolate

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350. Grease and flour a 13x9 inch baking pan.

2. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes. With the handle of a wooden spoon, poke holes half way through cake in half inch intervals.

4. In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake, and refrigerate for 2 to 4 hours. Spread whipped topping over top of cake; sprinkle with grated chocolate if desired. Cut into squares to serve.