BANANA TRIFLE
Pound cake, whipped cream, banana pudding and vanilla wafers are layered to form this easy trifle that's sure to please.
Provided by CNM CATERING
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
- Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 60 g, Cholesterol 177.1 mg, Fat 39.5 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 23.3 g, Sodium 463.6 mg, Sugar 37.1 g
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
MINI POUND CAKE BANANA PUDDING
I can't stand to leave a recipe alone. I figured if you can make banana pudding with vanilla wafers, Chessman cookies, graham crackers or Twinkies, surely you can make one with a pound cake as the base. I did and it was wonderful so I thought I would share.
Provided by Sherrybeth
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
- Slice the bananas and place them on top of the pound cake slices.
- In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
- Stir in the sweetened condensed milk and mix well.
- Pour this liquid mixture over the cake and banana slices.
- Refrigerate for one hour until set.
- Top with Cool Whip and serve.
Nutrition Facts : Calories 588.7, Fat 23.3, SaturatedFat 15.3, Cholesterol 146.9, Sodium 605.3, Carbohydrate 89.3, Fiber 1.8, Sugar 50.8, Protein 9.5
BANANAS & CREAM POUND CAKE
This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.
Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
POUND CAKE BANANA PUDDING
You can use homemade pound cake for this recipe, but I have listed store bought for ease of preparation. This recipe comes from Mrs. Wilkes' Dining Room in Savannah, Georgia. Prep and Cook time does not include the 6 hours of chilling time!
Provided by breezermom
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
- Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
- Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
- Combine 1/4 cup sugar and 1/8 tsp salt.
- Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
- Spread meringue over pudding.
- Bake at 375 degrees for 15 minutes or until golden brown.
Nutrition Facts : Calories 557.9, Fat 25.4, SaturatedFat 15, Cholesterol 211.7, Sodium 364.1, Carbohydrate 77.1, Fiber 1.7, Sugar 42, Protein 8.4
BANANA PUDDING CAKE
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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