This Brown Sugar Banana Pudding Poke Cake is the most banana-riffic dessert I’ve ever tasted! (Yep, I may have just invented a word!)
Banana pudding is one of my all-time favorite desserts, but this banana pudding poke cake takes banana-mazingness to the next level (another new word there!)
Real banana flavor is baked right into the cake, which is then soaked in a thick homemade banana custard, and you top it all off with decadent caramelized banana slices (just like bananas foster!) So if you’re counting, that’s triple banana goodness!
But enough talk… let’s get to the good stuff!
Brown Sugar Banana Pudding Poke Cake
(makes one 9 x 13″ cake)
Ingredients
- 1 box yellow cake mix (plus ingredients listed on box)
- 1 1/2 cups Sir Bananas Bananamilk
- 6 egg yolks
- 1 cup brown sugar
- 3 bananas, sliced
- 3 cups whipped topping
Directions
Prepare and bake yellow cake according to directions on box, substituting Sir Bananas Bananamilk for water. Bake cake in a 9 x 13″ glass baking dish.
TIP: We used Sir Bananas in the cake batter because it is made with REAL milk and REAL bananas, so it adds a rich, creamy banana flavor that bakes right into the batter!
Remove cake from oven and allow to cool enough to handle. Using the back of a spoon (or other utensil), poke holes in the cake about one inch apart.
Fill a medium saucepan with about 1-2 inches of water and bring to a boil. Create a double-boiler by placing a metal mixing bowl over the pot of boiling water (make sure the bottom of the bowl does not directly touch the boiling water). To this mixing bowl add 6 egg yolks and 1/2 cup brown sugar. Whisk consistently for 10 minutes until custard is a rich golden brown and begins to thicken.
Remove from heat, add 1/2 cup Sir Bananas bananamilk and whisk vigorously for 2 minutes.
Pour custard over cake, taking care to evenly distribute and fill all the holes.
Refrigerate 30 minutes.
Spread or pipe whipped topping over the length of the cake. Freeze for 30 minutes, or until whipped topping sets.
While cake is chilling, add 1 tablespoon butter to a large saute pan over medium heat. Pour 1/2 cup brown sugar in a small mixing bowl. Slice 3 bananas and dip each slice in brown sugar until fully coated. Add bananas to heated saute pan and cook 2 minutes on each side, until they begin to caramelize.
Remove bananas from heat and allow to cool on parchment paper. (You may place in the fridge to speed up the cooling process).
Once bananas are cool and the whipped topping is set, line the top of cake with your brown sugar bananas. Slice and enjoy!
Grab a free printable copy of this Brown Sugar Banana Pudding Poke Cake:
- 1 box yellow cake mix plus ingredients listed on box
- 1 1/2 cups Sir Bananas bananamilk
- 6 egg yolks
- 1 cup brown sugar
- 3 bananas sliced
- 3 cups whipped topping
- Prepare and bake yellow cake according to directions on box, substituting Sir Bananas bananamilk for water.
- Remove cake from oven and allow to cool enough to handle. Using the back of a spoon (or other utensil), poke holes in the cake about one inch apart.
- Fill a medium saucepan with about 1-2 inches of water and bring to a boil. Create a double-boiler by placing a metal mixing bowl over the pot of boiling water (make sure the bottom of the bowl does not directly touch the boiling water). To this mixing bowl add 6 egg yolks and 1/2 cup brown sugar. Whisk consistently for 10 minutes until custard is a rich golden brown and begins to thicken.
- Remove from heat, add 1/2 cup Sir Bananas bananamilk and whisk vigorously for 2 minutes.
- Pour custard over cake, taking care to evenly distribute and fill all the holes.
- Refrigerate 30 minutes.
- Spread or pipe whipped topping over the length of the cake. Freeze for 30 minutes, or until whipped topping sets.
- While cake is chilling, add 1 tablespoon to a large saute pan over medium heat. Pour 1/2 cup brown sugar in a small mixing bowl. Slice 3 bananas and dip each slice in brown sugar until fully coated. Add bananas to heated saute pan and cook 2 minutes on each side, until they begin to caramelize.
- Remove bananas from heat and allow to cool. (You may place in the fridge to speed up the cooling process).
- Once bananas are cool and the whipped topping is set, line the top of cake with your brown sugar bananas. Slice and enjoy!
What is Sir Bananas bananamilk?
Sir Bananas is the perfect combination of low-fat milk and real, creamy bananas. While of course it’s amazing for breakfast, Sir Bananas is sooo much more than just a cereal-topper! (Like making the most banana-riffic cakes and puddings!)
Here’s what else makes Bananamilk so awesome:
- 8 essential nutrients (protein, calcium, potassium, vitamin B12, vitamin A, vitamin D, riboflavin, and phosphorus)
- 7 grams of protein in every serving
- no high-fructose corn syrup
- no artificial flavors, sweeteners or colors
- gluten-free
- carrageenan-free
Sir Bananas comes in both Bananamilk and Chocolate Bananamilk flavors and two sizes: Monkey Mates on-the-go boxes and half-gallon.
Visit SirBananas.com for more of the best banana recipes and where to buy in your area!
Be sure to save this Bananas Foster Poke Cake recipe on Pinterest:
Click here to view ALL recipes on the Soccer Mom Blog!
This is a sponsored conversation written by me on behalf of Sir Bananas . The opinions and text are all mine.
Stacey aka the Soccer Mom
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Last updated on August 2nd, 2019 at 12:45 pm
DNN says
July 2, 2017 at 7:47 pmGood thing I live nowhere near you, because that Banana pudding cake would be raided by my index finger swirling around in the creme and filling of it while I lick it off my fingers. That looks soooooo temptingly delicious! 🙂