Banana-chocolate Pudding Cake

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READY IN: 1hr 10mins
Recipe by Tisy Adams

A great cake!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
  3. In a blender or food processor, process bananas until almost smooth, about a minute.
  4. Add sour cream; blend until combined, About 15 seconds.
  5. In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
  6. In a medium bowl, combine flour, baking powder and baking soda.
  7. In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
  8. Add eggs; beat 30 seconds.
  9. Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
  10. Gently fold sugar-walnut mixture into batter.
  11. Pour batter into prepared pan.
  12. Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
  13. Transfer the pan to a wire rack; cool slightly.
  14. Making the topping:.
  15. In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
  16. Remove from heat; cover with plastic wrap.
  17. Assembling the cake:.
  18. Turn cake onto serving platter.
  19. Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
  20. Pour half the warm pudding slowly over cake, allowing it to fill the holes.
  21. Smooth remaining pudding across top with a rubber spatula.
  22. Let cake stand until pudding is set, about 10 minutes.
  23. Arrange banana chips on top of the cake before serving.

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