Description
This Red Velvet Banana Pudding recipe is a delightful twist on the classic Southern dessert, combining moist homemade red velvet cake with creamy vanilla pudding, fresh bananas, and a luscious whipped cream topping, layered together to create a rich and indulgent treat perfect for gatherings or special occasions.
Ingredients
Scale
Red Velvet Cake
- 3 1/2 cups (383 g/13.5 oz) cake flour
- 1 1/2 tsp salt
- 3/4 cup (1 1/2 sticks/170 g/6 oz) unsalted butter, at room temperature
- 2 1/4 cups (450 g/16 oz) granulated sugar
- 3 eggs
- 6 tbsp liquid red food coloring
- 3 tbsp (22.5 g/.75 oz) unsweetened cocoa powder (22-24%), sifted
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups (240 g/8.5 oz) buttermilk
- 1 1/2 tsp cider vinegar
- 1 1/2 tsp baking soda
Pudding Mixture and Assembly
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups (360 g/12.7 oz) ice-cold water
- 1 (3.4 oz) package instant vanilla pudding mix (preferably Jell-O brand)
- 1 (8 oz) package full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature
- 3 cups (720 g/25.5 oz) heavy cream
- 4 to 5 ripe bananas, sliced
- 1 cup plus 1 tablespoon (160 g/5.6 oz) mini chocolate chips or chocolate shavings
Instructions
- Prepare Oven and Cake Pan: Preheat the oven to 325°F. Butter and flour a 9 × 13-inch pan to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour and salt. Set this mixture aside to incorporate into the batter later.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter on medium speed until smooth. Gradually add the granulated sugar and beat continuously for 4 to 5 minutes until the mixture is very light and fluffy.
- Add Eggs: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
- Create Red Color Mixture: In a small bowl, whisk together the liquid red food coloring and sifted cocoa powder. With the mixer on low speed, carefully pour this mixture into the batter and blend until fully combined. Scrape down the bowl again.
- Combine Wet and Dry Ingredients: Whisk together the vanilla extract and buttermilk in a liquid measuring cup. Add the dry ingredients from step 2 to the mixer bowl in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Beat on low speed just until combined after each addition to avoid overmixing. Scrape down the bowl and paddle as needed.
- Activate Leavening: In a small bowl, stir together the cider vinegar and baking soda. Add this mixture slowly to the batter with the mixer on low, and combine well. Scrape down the bowl to ensure even distribution.
- Bake the Cake: Pour the batter into the prepared pan and bake for 40 to 45 minutes, until the top springs back when touched and a cake tester inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for at least 30 minutes, then transfer it to a cooling rack and cool completely. The cake can be made up to 3 days ahead if wrapped tightly with plastic wrap.
- Prepare Pudding Base: In a stand mixer with the whisk attachment, beat the sweetened condensed milk and ice-cold water on medium speed until well combined, about 1 minute. Add the instant vanilla pudding mix and continue beating until smooth with no lumps, approximately 2 minutes. Transfer to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
- Incorporate Cream Cheese: Transfer the chilled pudding mixture to the stand mixer bowl, add the softened cream cheese pieces, and mix until fully combined and smooth. Refrigerate the mixture while preparing the whipped cream.
- Whip Heavy Cream: In a clean bowl, whip the heavy cream on medium speed for about 1 minute until it thickens, then increase to medium-high speed and whip until stiff peaks form. Take care not to overwhip to maintain a smooth texture.
- Combine Whipped Cream and Pudding: With the mixer running on low speed, gradually add the pudding mixture to the whipped cream one spoonful at a time, mixing until fully blended with no streaks remaining.
- Slice the Cake: Remove the cooled red velvet cake from the pan and cut into a 4 by 2-inch grid to make 8 rectangular pieces. Cut each piece in half horizontally to create 16 slices approximately ½-inch thick. Set aside.
- Assemble the Pudding: Using a trifle bowl, wide glass bowl (4 to 5 quarts capacity), or individual serving bowls, spread one-quarter of the pudding mixture on the bottom. Layer with enough red velvet cake slices to cover the pudding. Top with one-third of the sliced bananas to cover the cake, then sprinkle with 1/3 cup mini chocolate chips. Repeat the layering two more times, finishing with a final layer of pudding.
- Finish and Chill: Sprinkle the top layer with crumbled red velvet cake pieces and a tablespoon of mini chocolate chips for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set before serving. Any leftover cake pieces can be enjoyed as a snack.
Notes
- This recipe is inspired by the famous Magnolia Bakery’s Red Velvet Banana Pudding.
- The red velvet cake can be baked up to three days in advance and stored wrapped to maintain freshness.
- Chilling the pudding mixture for at least one hour improves its texture and makes assembly easier.
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy pudding.
- Adjust the amount of mini chocolate chips to your preference for added texture and chocolate flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
