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Banana-Chocolate Pudding Cake




Source of Recipe


Internet


List of Ingredients




For the Cake
3 ripe bananas, cut into thirds
1/2 cup sour cream
1 1/2 cups sugar, divided
1/2 cup chopped walnuts
1 1/2 tablespoons butter, melted
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) butter or margarine, softened
2 eggs

For the Topping
2 cups half-and-half
1 package (3.4 ounces) chocolate pudding mix

For the Garnish
1/2 cup sweetened banana chips



Recipe



Preparing the Cake
1. Preheat oven to 350°F. Lightly spray a 13- x 9-inch baking pan with vegetable cooking spray.

2. In a blender or food processor, process bananas until almost smooth, about 1 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.


3. In a large bowl, using an 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.

4. Gently fold sugar-walnut mixture into batter. Pour batter into the 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
1. In a medium saucepan, heat half-and-half and pudding mix over medium heat, whisking constantly, until mixture boils, 12–15 minutes. Remove from heat; cover with plastic wrap.

Assembling the Cake
1. 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.