Banana Pudding Cake

Remember the Chocolate Pecan Mint Roll from our February Foodbuzz 24, 24, 24 post? Well, if you don’t, you should reacquaint yourself! What’s so great about that cake is that it’s flourless and butterless (who wouldn’t like that?), and it’s insanely versatile. And when we say versatile, we mean versatile. You can really do just about anything to it, and it turns out so light and delish every time. It even surprised us just how easy it is to alter the recipe to whatever flavor, taste, or food combination you want–the possibilities are endless! Many readers may know that the Duo is comprised of two friends–Chrystal and Amir. Amir loves bananas! Chrystal, not so much. There are aspects of banana based recipes that can still be enjoyable–the soft bread and crunchy nuts of banana bread, the caramelized brown sugar and rum on bananas foster and the creamy pudding of a banana pudding. When you deconstruct the recipe, it’s the individual flavors that really pop. It’s guaranteed that even a banana hater could potentially enjoy banana pudding in a cake form for sure. Hence, our desire to make an original creation based just on that idea.

We needed a vanilla wafer flavored cake, and this adaptable cake recipe immediately came to mind. Some alterations and additions made for a great dessert that plays on the traditional banana pudding recipe. We knew we had a winner when the female half of this Duo took delighted bite after bite of this cake. The bananas themselves, however, remained on the plate, which reminded us that you can’t make everyone like everything.

This could be slightly labor intensive for some, but it’s worth it! Break up the steps and make the cake and pudding ahead of time–the night before if you prefer. From there, it’s just a matter of assembling.