I know Thanksgiving is all about the turkey and the stuffing...and the pie. But if there was ever a time to consider a Thanksgiving CAKE, it's now and this is the one. It has everything goin' on, from the whipped cream topping to the custard filling to the pudding-like cake layers to the last fork-full that has to make room in an already stuffed stomach - this will be the one dessert your dinner guests remember.
From the very first banana-y bite to the last, it's refreshing without one itsy-bitsy hint of cinnamon, ginger, cloves or nutmeg...those holiday spices can reign supreme in pumpkin pie where they belong, but this cake, full of banana flavor and vanilla custard is the yin to the pumpkin pie yang.
Bananas, duh. Vanilla wafers, double duh. Those go into the best banana pudding on the planet...so a banana pudding cake had to have both of them in the mix! Basically the Vanilla Wafers become the flour...a rich, flavorful flour...in a word? Dewishish.
The cake layers are dense and moist - think bread-pudding - and they won't rise very much so if you bake them in 9-inch pans, they will look like those on the left above. If you bake in 8-inch pans, the baking time is increased just a bit and they will be thicker and look like those on the right above. Either way, they will be dang good! This one screams at the top of the Dang Meter, it's dang, dang, dang, dang, dang good. Make this one for your family and friends...make it for Thanksgiving or Christmas or Easter or anytime you just want something yummy in your tummy.
Banana Pudding Cake - Adapted From Trisha Yearwood's Recipe on Food Network
(I did not use Trisha's filling recipe - it just wasn't rich enough so instead I used my all-time favorite custard recipe from Baking Illustrated...it truly is the best! Sorry Trisha!)
For the Cake:
Non-stick cooking spray for baking pans
3 ripe bananas
2 teaspoons freshly squeezed lemon juice
3/4 cup butter, softened (1 1/2 sticks)
2 cups sugar
3 large eggs
1 box (11 oz.) Vanilla Wafers, crushed (crush them in a food processor or put in a plastic bag and use a rolling pin to crush them.)
1 cup buttermilk
2 teaspoons vanilla extract
For the Custard Filling: This custard is actually a pastry cream and can be used in eclairs and cream puffs and tarts...it's so good you will use it over and over - and it's easy and quick to make, too!
2 cups half and half
1/2 cup sugar
pinch salt
5 large egg yolks
2 tablespoons cornstarch
4 tablespoons cold butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract
Whipped cream for topping
Additional Vanilla Wafers and sliced bananas for garnish, optional
To make the cake: Preheat the oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside. (You can use 8-inch rounds, just increase baking time by 5 minutes.)
In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream butter and sugar until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition. Add the crushed vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated. Divide batter evenly between prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
While cake is baking, make the custard filling: Heat half and half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons of sugar and whisk until the sugar has begun to dissolve nad the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the m ixture is pale yellow and thick, about 30 seconds.
When the half and half mixture reaches a full simmer, gradually whisk a little bit the simmering half and half into the yolk mixture to temper. (You want to add the liquid slowly, while stirring, so the eggs don't cook/curdle.) Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 20 seconds. Off the heat, whisk in the butter and vanilla. You can strain this through a fine sieve if desired to remove any bits of egg that might have cooked too quickly, although I've yet to have this problem. Press plastic wrap directly on top of the custard to prevent a skin from forming and refrigerate until cold and set, at least 2 hours and can be refrigerated up to 2 days.
To assemble the cake: Spread half of the pudding between the cake layers. Spread remaining custard on top of the cake, it's okay if it oozes over the sides! Top cake with whipped cream - pile it high! Chill the cake until ready to serve and IF there is an remaining, keep in refrigerator. Garnish with sliced bananas and vanilla wafers, if desired. Serves 8 to 10.
