Description
A moist coffee cake layered with banana pudding via the poke method. Perfectly balanced textures and no raw egg risk. Ready to serve in 50 minutes for 12-16 guests. Use frozen banana slices for a refreshing top layer.
Ingredients
3 large bananas (ripe with brown spots)
8 oz frozen banana slices (thawed for decoration)
2 (16oz) boxes cake mix (gluten-free option available)
1 cup buttermilk (or almond milk + lemon juice)
1.5 cups vanilla pudding (non-dairy option available)
12 toothpicks (for baking structure)
Instructions
Preheat oven to 350°F (175°C). Grease 13×9-inch pan.
Mix cake mix, buttermilk, and eggs per box instructions.
Insert 12 toothpicks 1″ deep in 3 rows. Pour batter into pan.
Bake 25 minutes. Let cool 5 minutes. Poke holes every 1″ using 1/2″ tool.
Gently press 1 cup pudding into each hole 3x. Top with banana slices and remaining pudding.
Chill 30 minutes before serving. Store refrigerated up to 2 days.
Notes
Use overripe bananas for sweeter flavor
Cool cake completely before poking holes
Use silicone spatula for even pudding distribution
Chill pudding before use for better setting
Test cake doneness with thermometer (205°F center)
Store refrigerated for freshness
Optional: Serve with whipped cream or vegan topping
- Prep Time: 20
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg