Fruit Cake -  Banana Pudding Poke Cake

 

Level: Intermediate

Total: 2 hr 55 min (includes cooling time)

Active: 1 hr 20 min

Yield: 12 to 16 servings

 

What's better than  Fruit Cake - banana pudding?  Fruit Cake -  Banana pudding and cake, of course! My banana sheet  Fruit Cake -  cake is soaked with pudding and infused with even more banana flavour for an extra-special dessert I know my family will love.

 

 

Fruit Cake -  Ingredients

 

 Fruit Cake - Banana Sheet Cake:

 

Vegetable shortening, for greasing the pan

 

2 1/4 cups cake flour

 

2 1/2 teaspoons baking powder

 

1/2 teaspoon kosher salt (see Cook’s Note)

 

1/4 teaspoon baking soda

 

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

 

1 3/4 cups granulated sugar

 

3 large eggs, at room temperature

 

1 tablespoon vanilla extract

 

1 1/2 cups whole milk, at room temperature

 

1 cup mashed very ripe bananas (from about 3 large)

 

Nonstick cooking spray, for the wooden spoon

Pudding:

 

2 cups whole milk

 

2 tablespoons cornstarch

 

1/2 cup granulated sugar

 

1/4 teaspoon kosher salt

 

2 large egg yolks

 

1 tablespoon unsalted butter

 

2 teaspoons vanilla extract

To Assemble:

 

2 large bananas, peeled and sliced, plus more for garnish

 

2 cups heavy cream

 

1/3 cup powdered sugar

 

1 teaspoon vanilla extract

 

25 vanilla wafers, coarsely crushed, optional

 

 

 Fruit Cake -  Directions

 

More delicious than banana pudding? Naturally, banana pudding and cake! To make my banana sheet cake extra special and something my family will enjoy, I soak it in the pudding and add extra banana flavour to it.

 

 

 

Regarding the sheet  Fruit Cake - with bananas: Set the oven's temperature to 350°F. Coat a 9 x 13-inch baking pan with oil.

In a larger basin, whisk together cake flour, baking soda, baking powder, and salt. Using a heavy-duty stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy. One egg at a time, add them and beat after each addition just until the yellow colour is gone. Include the vanilla.

 

In three additions, alternately add the flour mixture and the milk, starting and finishing with the flour. Beat in the bananas just until incorporated.

 

Pour the batter into the prepared pan, making sure to smooth the surface. When a toothpick inserted in the centre comes out clean, bake for 35 to 38 minutes.

 

Let the cake cool in the pan for 10 minutes. Poke holes halfway through the cake at intervals of one inch using the handle of a wooden spoon that has been sprayed with cooking spray or a straw. Put aside.

Regarding the pudding: In a small bowl, whisk together the cornstarch and 1/4 cup milk. Put aside. In a medium saucepan over medium heat, combine the remaining 1 3/4 cups milk, granulated sugar, and salt. Simmer, stirring, just long enough for the sugar to dissolve.

In a medium-sized bowl, whisk the egg yolks. Gradually add a small amount of the warm milk, whisking continuously until the warm milk is fully incorporated. Put the cornstarch mixture back into the saucepan after whisking it in.

 

Cook the pudding over medium heat for another ten minutes or more, stirring regularly, until it thickens. After taking the pan off of the burner, mix in the vanilla and butter.

To put together: 

Evenly distribute the pudding after pouring it over the cake. Arrange the slices of banana on top of the pudding. Straight over the top of the pudding and bananas, place plastic wrap. After the pudding is cold, which should take approximately an hour, cover and chill.

Prepare the whipped cream in the interim. In a large basin, mix together the heavy cream, powdered sugar, and vanilla. Using a handheld mixer, beat until firm peaks form. Over the chilled pudding and bananas, spread the whipped cream. If desired, garnish with additional banana slices and crushed vanilla wafers.

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