Monday, April 24, 2017

Banana Pudding Poke Cake

We have a Huntington Court Dinner Club every Month. The host chooses a restaurant for dinner and we return to the host's home for dessert and coffee. This month we had this delicious cake for dessert.
Our neighbor Gretchen got the recipe from Southern Living Magazine.
This is an adaptation of that recipe without changing the integrity of the original recipe.
I've never been a fan of Banana Cake, but there was something different about this one that I fell in love with.
This may seem overwhelming but the end result is well worth it.

This should be prepared a day ahead of serving. It needs to be refrigerated overnight after the Pudding Filling is added.
I recommend reading the recipe thoroughly before preparing.
It's made in several steps.
You can prepare the Cookie Crumble Topping ahead of time and store at room temperature until
ready to use.

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Glass Baking Pan sprayed with a Cooking Spray.
Electric Stand Mixer
Wooden Spoon, use the handle to Poke the Cake.
A Sheet Pan, lined with Parchment Paper, for the Cookie Topping

Cake Batter Ingredients:

2 1/2 C Flour
2 tsp Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
1/4 tsp Baking Soda
2 C Granulated Sugar
3 Eggs
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
4 Large Ripe Bananas, mashed. (1 1/2 C)

Vanilla Pudding Ingredients:

1/2 C Granulated Sugar
1 TBS Cornstarch
1/8 tsp Salt
2 C Whole Milk
2 Egg Yolks
1 TBS Vanilla Bean Paste
1/2 TBS Butter
5 Large Bananas (Bright Yellow Peel), Sliced.

Whipped Cream Layer Ingredients:

2 C Heavy Cream
1/4 C Confectioner's Sugar
1 tsp Vanilla

Cookie Crumble Topping Ingredients:

20 Vanilla Wafers, coarsely crushed.
2 TBS Butter, melted
1 TBS Flour
1 TBS Granulated Sugar


Cake Directions:

In a Small Mixing Bowl, sift together:
Baking Powder
Baking Soda
Sift and Whisk well.
Set aside.

In a Stand Mixer with a Whisk Attachment:

Beat for 2 minutes.

Add, on Low Speed:
Flour Mixture, 1/3 at a time.
Mix just until combined well after each addition.
Fold in Mashed Bananas by hand.

Pour Batter into the Pan.
Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Use the Handle of a Wooden Spoon and Poke Deep Holes all over the Cake.
(5 across and 6 down)

Pudding Directions:

In a Saucepan on Medium Heat, whisk together:

Whisk until well combined.

Egg Yolks
Whisk until well combined.

Bring to a Boil, whisking constantly.

Reduce Heat to Low.
Simmer, whisking constantly for 2 minutes.
It will begin to thicken.
Strain through a sieve, into a Large Mixing Bowl, to remove lumps.

Vanilla Paste
Whisk constantly until well combined.
Set aside to cool to room temperature.
Whisk occasionally.

Evenly Spread the Pudding over the Cake.
Cover the entire top with Plastic Wrap.
Press it gently to keep it from forming a skin.

Refrigerate overnight.

Remove from the Refrigerator.
Gently peel back the Plastic Wrap.
Top with Banana Slices.

Whipped Cream Layer Directions.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Confectioner's Sugar
Beat on medium high until thick and spreadable.
Spread evenly over the layer of Bananas.
Cover and refrigerate until the Cookie Topping is prepared.

Cookie Crumble Topping Directions.
Preheat the oven to 350 degrees.
1 - Sheet Pan

In a Medium Mixing Bowl:
Crushed Wafers
Melted Butter
Mix gently with a fork.
It should have clumps.
Spread out on the Sheet Pan.
Bake for 5 - 6 minutes.
Remove Pan to a Rack to Cool for 10 minutes.
Sprinkle evenly over the Cake.

Peace in the Kitchen!

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