Brown Butter Caramelized Banana Pudding Cake
This Brown Butter Caramelized Banana Pudding Cake is a dreamy twist on the classic Southern dessert—made with layers of soft and fluffy brown butter banana cake, creamy vanilla pudding, rich caramelized bananas, and crushed Nilla wafers. It's finished with a stabilized whipped cream frosting that’s both light and luxurious, making it the perfect showstopper for any occasion.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Mashed ripe bananas
Greek yogurt
All-purpose flour
Baking soda
Salt
Cinnamon
Bananas
Cream cheese
Heavy whipping cream
Why You’ll Love a Brown Butter Caramelized Banana Pudding Cake:
RUltimate Comfort Cake: It combines all the nostalgic flavors of classic banana pudding with the elegance of a layered cake.
Brown Butter Depth: Brown butter adds a rich, nutty flavor that enhances the natural sweetness of the banana cake.
Caramelized Banana Goodness: Sweet, golden caramelized bananas are layered throughout, adding incredible flavor and texture.
Creamy Vanilla Pudding Layers: Classic vanilla pudding creates a silky, nostalgic contrast to the fluffy cake layers.
Crushed Nilla Wafer Crunch: A layer of crushed Nilla wafers adds a buttery crunch that ties the banana pudding theme together.
Stabilized Whipped Cream Frosting: Light, fluffy, and holds up beautifully—perfect for frosting and layering.
Perfect for Make-Ahead: This cake actually gets better as it chills, making it ideal for prepping in advance.
Showstopping Presentation: With its distinct layers and whipped cream coating, it’s as stunning to look at as it is delicious to eat.
Great for Any Occasion: Whether it’s a birthday, holiday, or just because—you’ll always have a crowd-pleaser.
Tips for Making a Brown Butter Caramelized Banana Pudding Cake:
Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be—look for deep brown spots or even fully brown skins.
Don’t Skip the Brown Butter Step: Browning the butter for the cake base adds a rich, nutty flavor that takes banana cake to the next level—make sure to cool it slightly before adding it to the batter.
Cool Cake Layers Completely: Before layering with pudding and whipped cream, ensure the cake layers are fully cool to avoid melting the filling.
Use Stabilized Whipped Cream: Stabilized whipped cream (with a little cream cheese) holds its shape and texture better, especially between layers and as frosting.
Chill the Cake Before Serving: Letting the assembled cake chill in the fridge for at least 4–6 hours (or overnight) allows the layers to set and the flavors to meld together beautifully.
Add Nilla Wafers Just Before Layering: To maintain some crunch, don’t add the crushed Nilla wafers too far in advance. Add them right before assembling.
Use a Serrated Knife to Slice: A serrated knife cuts through the soft layers without squishing the cake and gives neater slices.
Top with Extra Bananas or Wafers (optional): For presentation, garnish with caramelized bananas, whipped cream swirls, or more crushed wafers just before serving.
How to Store a Brown Butter Caramelized Banana Pudding Cake:
Refrigerate in an Airtight Container: Store the cake in the fridge in an airtight container or covered cake carrier for up to 3–4 days. This helps keep the whipped cream stable and the layers moist.
Chill Before Slicing: If the cake hasn’t fully set after assembling, refrigerate for at least 4–6 hours (or overnight) before slicing to allow the layers to firm up and the flavors to meld.
Store Individual Slices: For easy grab-and-go servings, slice the cake and store individual portions in airtight containers in the fridge.
Avoid Freezing Assembled Cake: Due to the pudding and whipped cream layers, this cake is best enjoyed fresh or refrigerated—freezing can alter the texture and cause separation.
Freeze the Cake Layers Only: If prepping ahead, you can freeze just the baked cake layers (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge before layering with pudding and cream.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes! This cake is even better when made ahead. Assemble it up to 24 hours in advance and refrigerate to allow the flavors to meld and the layers to set.
Q: What kind of bananas should I use?
A: Use overripe bananas for the cake batter to add sweetness and moisture. For the caramelized banana layer, use ripe but firm bananas so they hold their shape during cooking.
Q: Do the bananas need to be caramelized?
A: No, but caramelizing the bananas brings out their natural sweetness and adds deep, toasty flavor that makes this cake extra special.
Q: How do I keep the whipped cream from deflating?
A: Use stabilized whipped cream. You can stabilize it with a bit of cornstarch, gelatin, or instant pudding mix. This helps it hold up between layers and as frosting.
Q: Can I substitute Nilla wafers?
A: Definitely. Graham crackers, crushed shortbread cookies, or even speculoos (Biscoff) work well in place of Nilla wafers.
Q: Can I bake the cake layers in advance?
A: Yes! The brown butter banana cake layers can be baked, cooled, and wrapped tightly in plastic wrap. Store at room temperature for 1 day or freeze for up to 2 months.
Q: How long does the assembled cake last?
A: The assembled cake will stay fresh for up to 3–4 days in the fridge. Keep it covered to prevent the whipped cream from drying out and the banana layers from oxidizing.
Q: Can I freeze this cake after assembling?
A: It’s best not to freeze the fully assembled cake due to the whipped cream and pudding layers. For best results, freeze only the cake layers and assemble fresh.
Q: How should I serve the cake?
A: This cake is best served chilled straight from the fridge, or let it sit at room temperature for 15–20 minutes before slicing for a softer texture.
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Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter caramelized banana pudding cake. Happy baking!
