Ingredients
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3 ripe bananas, cut into thirds
1/2 cup sour cream
1 1/2 cups sugar, divided
1/2 cup walnuts
1 1/2 tablespoons butter, melted
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
2 eggs
For the topping
2 cups half-and-half
1 (3 1/2 ounce) package chocolate pudding mix
For the garnish
1/2 cup sweetened banana chips
Preparation
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Preheat oven to 350 degrees.
Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
In a blender or food processor, process bananas until almost smooth, about a minute.
Add sour cream; blend until combined, About 15 seconds.
In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
In a medium bowl, combine flour, baking powder and baking soda.
In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
Add eggs; beat 30 seconds.
Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
Gently fold sugar-walnut mixture into batter.
Pour batter into prepared pan.
Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
Transfer the pan to a wire rack; cool slightly.
Making the topping:
In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
Remove from heat; cover with plastic wrap.
Assembling the cake:
Turn cake onto serving platter.
Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
Pour half the warm pudding slowly over cake, allowing it to fill the holes.
Smooth remaining pudding across top with a rubber spatula.
Let cake stand until pudding is set, about 10 minutes.
Arrange banana chips on top of the cake before serving.
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