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Homemade Banana Pudding Cakes
Think of these as a cross between soft banana cake and creamy pudding—moist, lightly sweet, and full of comforting flavor.
🛒 Ingredients (makes 8–10 small cakes)
For the cake
- 2 ripe bananas (mashed)
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ⅓ cup milk
- ¼ cup melted butter or oil
- 1 tsp vanilla extract
For the pudding layer
- 1½ cups milk
- 3 tbsp sugar
- 2 tbsp cornstarch
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
👨🍳 Instructions
1. Make the pudding
- In a saucepan, whisk milk, sugar, cornstarch, egg yolk, and salt
- Cook over medium heat, stirring constantly until thickened
- Remove from heat, add vanilla
- Let cool (it will thicken more)
2. Prepare the cake batter
- Preheat oven to 180°C
- In one bowl: mix flour, baking powder, baking soda, and salt
- In another: whisk mashed bananas, sugar, egg, milk, butter, and vanilla
- Combine wet and dry ingredients gently (don’t overmix)
3. Assemble
- Grease a muffin tin or small cake molds
- Fill each halfway with batter
- Add a spoonful of pudding in the center
- Top with a little more batter (don’t overfill)
4. Bake
- Bake for 18–22 minutes until golden and set
- Let cool slightly before removing
🍽️ Serving Ideas
- Dust with powdered sugar
- Top with whipped cream
- Add crushed vanilla wafers for a classic banana pudding vibe
🔥 Tips for best results
- Use very ripe bananas (more flavor, more sweetness)
- Don’t overbake—these should stay soft and moist
- Chill leftovers for a firmer, pudding-like center
🌟 Variations
- Add chocolate chips for a richer dessert
- Swap vanilla pudding with caramel pudding
- Make a layered mini trifle instead of cakes