Need a tea time treat or dessert in a hurry ? Then this Banana Pudding Cake is perfect – mix, bake, cool and lightly dust with Icing Sugar and you are ready to serve this delight.
The Banana Cake is deliciously moist, super-soft, and so rich ! Normally a dessert, well, most desserts anyway, never lasts more than a day with my family, but this is a cake which you only need a thin slice at one time, and even after we had seconds, I still had some leftover for the following day.
Another one of those cakes, which only gets better the longer it stands !
I used quite a bit of mashed Banana in this recipe, which adds most of the moistness, but if you prefer a lighter, less rich cake, you can half the Banana to half a cup.
You can also play around with the smoothness of the mashed Banana, I like it anywhere in between, not too smooth, but also not lumpy. It is really a personal choice.
Banana Pudding Cake
2 cups Self-Raising Flour
1 1/2 cups Caster Sugar
1 box Banana Instant Pudding
4 Large Eggs
1 cup Water
1/4 cup Vegetable Oil
1 cup Banana, mashed
Icing Sugar, to dust
1.) Pre-heat the oven to 180 deg C (350 deg F) – spray a bundt pan with cooking oil or grease well.
2.) Place all the ingredients, except the Icing Sugar, in a large mixing bowl – beat on medium until just combined – pour batter into the prepared pan and bake 50 – 55 minutes or until a tester comes out clean.
3.) Leave to cool in the pan for 5 minutes, turn out onto a cooling rack.
Dust with Icing Sugar just before serving, especially when serving warm. Keep leftover Cake in a sealed container.