Banana Snack Cake Recipe

A slice of Banana Cream Cake with visible nuts sits enticingly on a white surface, its frosted layers promising a delightful taste adventure.

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Easy banana cream cake with pudding frosting in a single layer 9x9 pan is here! Quick ripe banana cake baked in the oven is a moist treat for dessert.

Prep Time10

Cook Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: bananas, cake, pudding

Servings:

Author: Justine

Equipment

1 9x9 pan
2 bowls

Ingredients

1 cup butter unsalted, melted
2 cup brown sugar packed
2 large eggs at room temperature is best
1 tsp vanilla
2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup bananas ripe, browned

Pudding Frosting

1 box instant pudding mix banana flavor
1 3/4 cup milk whole

Instructions

Preheat the oven to 350°F or 175°C and prepare a 9x9-inch baking pan with nonstick cooking spray and parchment paper. In a large mixing bowl, combine melted butter and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mashed bananas (and 1 cup chopped toasted walnuts if you want) until evenly distributed.
Spread the batter evenly into the prepared pan and bake for 35 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
While the base is baking, prepare the banana pudding layer by whisking together the instant banana pudding mix and milk. Or make our Pudding Frosting Let it set in the refrigerator until the base has cooled.
Once the base is cool, spread the banana pudding layer evenly on top. Refrigerate the brownies for at least 2 hours to allow the pudding layer to set.

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