Banana Pudding Poke Cake- this completely from-scratch poke cake is wonderfully creamy and bursting with banana flavor. You are going to love this scrumptious southern dessert.
You have all your banana pudding ingredients- vanilla pudding, fresh bananas, Vanilla wafer cookies, and whipped cream- combined with a homemade cake flavored with bananas and crushed vanilla wafers. There’s a whole lot of deliciousness going on here!
Poke cakes are popular to make from cake mix, boxed pudding mix, and cool whip, but sometimes it is nice to bake from scratch. That way you know what’s in your cake, plus the flavor is so much better.
The great thing about poke cakes is they can serve quite a few people. This cake can be cut to serve 20 people.
Banana Pudding Poke Cake Recipe Tips:
- This cake is best made a day in advance. This cake will keep for about 3 to 4 days. The bananas will turn brown with time.
- You want your bananas to be just barely ripe. If you use really ripe bananas they are more likely to turn brown and they will impart too strong a banana flavor.
- You don’t have to get the pudding super thick on the stove. It will thicken some as it cools.
- You want the holes you poke in the cake to be fairly large so that the thick pudding can seep down into them. I like to use the back of a wooden spoon.
- Store in the refrigerator.
This cool and creamy banana-flavored dessert is perfect for a warm weather get together.
More Banana Pudding Recipes:
- Homemade Banana Pudding
- Banana Pudding Pancakes
- Banana Pudding with Meringue
- Twinkie Banana Pudding
- Banana Pudding Cheesecake
Banana Pudding Poke Cake
- 2 cups all-purpose flour
- 1/2 cup Vanilla wafer crumbs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed, overripe bananas, about 4 bananas
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- pinch of salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 3 just ripe bananas, sliced
- 25-30 Vanilla wafers
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- Vanilla wafers for decorating
- Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray.
- In a medium bowl, whisk together flour, Vanilla wafer crumbs, baking powder, salt, cinnamon, and baking soda. Set aside.
- Using an electric mixer, beat sugar, eggs, vegetable oil, buttermilk, and vanilla at medium speed for 2 minutes.
- Add flour mixture one-third at a time, beating on low speed until combined between additions.
- Mix in mashed bananas. Transfer batter to prepared pan.
- Bake for 30 to 35 minutes, or until it feels firm when you press down on top.
- Let cake cool at least 10 minutes before poking holes in it.
- Make pudding. In a large saucepan, whisk together sugar, cornstarch, and salt.
- Whisk in milk and then egg yolks. Bring to a boil over medium heat, stirring constantly. Once it comes to a boil, reduce the heat and simmer for 1 to 2 minutes or until it is thick enough to coat the back of a spoon.
- Pour the pudding through a fine-meshed strainer into a large bowl. Stir in vanilla and butter. Let cool for 15 minutes, stirring occasionally.
- Poke at least 30 holes in the cake and pour the pudding over the cake. Cover with plastic wrap and refrigerate for at least 2 hours. Overnight is better.
- Arrange the sliced bananas and vanilla wafers on top of the cake.
- Beat heavy cream until it starts to thicken. Add powdered sugar and continue to beat until thick. Spread on top of the cake.
- If desired, decorate with more vanilla wafers on top.
Recipe adapted from Southern Living
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