Old Fashioned Banana Pudding Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

Steps:

• 1. Preheat oven to 350 degrees. Cover 2 9inch round cake pans with cake release and set aside.
• 2. Using medium bowl, mix egg yolks and 1/4cup milk.In large bowl, with mixer add the dry ingredients (flour, sugar, baking powder and salt) and mix on low until blended. Add egg yolk milk mixture and continue on low speed until the dry ingredients are moist. Add butter and ¾ cup of milk bring mixer speed to medium and beat for about 2 -3 minutes. Scrape down the sides of the bowl.
• 3. Divide batter in half and pour into each cake pan. The pan should be half full. Drop each cake pan gently on top of stove to settle batter. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
• 4. Start custard while cake is baking. Scald heavy cream and half and half with vanilla bean and seeds mix well when done remove bean. Combine sugar and flour mixture in large bowl over double boiler over boiling water; add vanilla bean crame mixture and whisk to incorporate. Cook stirring constantly until mixture starts to thicken. Cover and cook 15 minutes. Add egg yolks and cook 2-4 more minutes stirring constantly then remove from heat place plastic wrap over bowl and place in refrigerator for at least 30 minutes or until custsard is cool and solid. I make my costard the night before.
• 5. Place Banana liquer simple syrup ingredents in small saucepan on medium high heat. When mixture comes to boil turn heat to low and let syrup reduce down to 1/2. Set aside to cool. Use to brush each cake layer before stacking cake. You may have some syrup left over. (I use it to make a banana milkshake with 3 scoops of vanilla ice cream)
• 6. Slice bananas and place in bowl add banana liquer and toss set aside
• 7. When cakes are done place on a wire rack to cool, for 10 minutes. Then invert the cakes onto a rack. Reinvert cakes so that tops are right side up. Cool completely before assembly about 15 minutes. Slice each cake in half using serrated knife all the way thru the center to make 4 layers of cake. Baste each cake layer with banana liqueur simple syrup.
• 8. To assemble cake, place 1 cake layer on cake board. Use 2/3of pudding to top first layer. Then cover with banana slices. Add second layer and top with pudding and bananas continue until you end with last cake layer on top. Place cake in refrigerator for at least 15 minutes.
• 9. Place egg whites in clean bowl of mixer and begin to beat. As soft peaks form add cornstarch followed by sugar one tablespoon at a time until incorporated and egg whites are at stiff peak stage.
• 10. Place cake on cake pedestal and you are ready to ice. Ice cake with meringue and you are ready to torch. I use a propane torch to cook my meringue. Start torch and begin slowly to cook meringue till totally golden brown. Wow what a feeling torching a cake!