Directions
- 1Mash bananas with a little bit of lemon juice and set aside.
- 2Combine sugars, eggs, and oil.
- 3Incorporate vanilla and mashed banana into the previous mixture. Set aside.
- 4Combine dry ingredients (APF, baking soda, salt, banana cream pudding mix).
- 5Mix in half of the dry ingredients into the wet ingredients.
- 6Add half of the milk and repeat until batter is smooth.
- 7Add some water to thin the batter slightly.
- 8Pour batter into mini cake pans, filling them just under halfway.
- 9Bake at 350°F for 17 minutes. Check and adjust accordingly.
- 10While cakes cool, combine milk mixture (sweetened condensed milk, evaporated milk, whole milk, vanilla, and banana emulsion).
- 11Once cakes are cooled down, poke holes and soak with the milk mixture.
- 12Make whipped cream topping (cold heavy cream, banana emulsion, yellow food coloring (optional), powdered sugar) and set aside.
- 13Top soaked cakes with whipped cream.
- 14Finish with crushed Nilla wafers and a banana slice.
Ingredients
- 2 large bananas, mashed
- 1 tbsp lemon juice
- 2 2/3 cup vegetable oil
- 1 cup milk
- 1 1/2 cup water
- 1 1/2 cup brown sugar
- 1 cup sugar
- 3 eggs
- 1 1/2 tbsp vanilla
- 3 cups APF
- 1 1/2 tbsp baking soda
- 1 1/4 tsp salt
- 1 box banana cream pudding mix
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup whole milk
- 1 1/2 tsp vanilla
- 1 1/2 tsp banana emulsion
- 3 cups cold heavy cream
- 1 1/2 tsp banana emulsion
- 1 Yellow food coloring
- 1 1-2 cups powdered sugar
- 1 Nilla wafers
Equipment
forkwhiskmixing bowlsmini 5 oz cake pansovenhand mixer
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