Banana-chocolate Pudding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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