Description
These banana pudding mini cakes combine the creamy, nostalgic flavor of Southern banana pudding with the charm of a perfectly portioned dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup vanilla pudding (homemade or boxed)
- 2 ripe bananas (sliced)
- 1 cup whipped cream or meringue
- 1/2 cup crushed vanilla wafers
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla and milk.
- Slowly add dry ingredients to wet, mixing just until combined.
- Scoop batter into liners, about 2/3 full. Bake 18–22 minutes.
- Cool cakes completely. Hollow centers gently with a spoon.
- Fill each with vanilla pudding and banana slices.
- Top with whipped cream and sprinkle with crushed wafers.
- Chill 30 minutes before serving for best results.
Notes
- Use fresh bananas and assemble just before serving to avoid browning.
- Cakes can be baked a day in advance and stored covered.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg