Fruit Cake - Banana Pudding Cake

Level: Easy
Total: 3 hr 25 min (includes cooling and chilling times)
Active: 45 min
Yield: 12 servings

Ingredients

Fruit Cake - Banana Pudding Cake:

Nonstick cooking spray, for spraying the pan

All-purpose flour, for dusting the pans

3 ripe bananas

2 teaspoons freshly squeezed lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups granulated sugar

3 large eggs

One 11-ounce box of vanilla wafers, crushed


1 cup buttermilk

2 teaspoons vanilla extract
Filling:

2 large eggs

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon cornstarch

Pinch salt

1 cup milk

1/4 teaspoon vanilla extract

Confectioners' sugar, for sprinkling

 Fruit Cake - Banana Pudding Cake Direction:

About the Fruit Cake - Banana Pudding Cake:

Preheat the oven to 350 degrees.

Apply a thin layer of nonstick cooking spray to two 9-inch circular cake pans, then sprinkle with flour. Set aside.


In a small bowl, mash the bananas with the lemon juice. Stir to mix.
Set aside. Using an electric mixer, beat the butter and powdered sugar until light and fluffy, about 5 minutes.

Beat in each egg as it is added, one at a time. Starting and finishing with the vanilla wafers, add the buttermilk in two additions and the wafers in three additions. Beat until blended, then add vanilla and mashed bananas, beating until well integrated.

After dividing the mixture equally among the prepared pans, bake for about 1 hour, or until a toothpick inserted in the centre comes out clean.

roughly sixty minutes. Allow the pans to cool for ten minutes before transferring them onto racks to finish cooling.

Regarding the filling: Take one egg and separate the yolk from the white. Throw away the white. Mix the flour, cornstarch, granulated sugar, and salt in a saucepan until well blended. After adding the milk, whisk in the egg yolk and the remaining whole egg.

Cook over medium heat, uncovered, stirring frequently, for 5 to 7 minutes, or until pudding thickens. Remove from the heat and whisk in the vanilla.

Cover the pudding with plastic wrap, pressing it down directly on top to prevent the formation of skin.


Place in the refrigerator and let cool completely, about half an hour.

Divide the pudding among the layers of cake. Chill the cake for 30 to 1 hour, or until the pudding filling is set. Just before serving, dust the cake with confectioners' sugar.

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