Banana Pudding Hummingbird Cake

We’ve upped the game for hummingbird cake. Traditional cake layers baked with ripe mashed banana, crushed pineapple, and toasted pecans are filled with vanilla bean pudding and sliced ripe bananas, creating a mind-blowing marriage of two dessert favorites: all the classic flavors of hummingbird cake with a rich banana pudding vibe. Enrobed in Vanilla Italian Buttercream, this cake wouldn’t be complete without crumbly vanilla wafer cookies and more fresh banana slices.

Banana Pudding Hummingbird Cake

Makes 1 (9-inch) cake

Ingredients

2 cups (529 grams) mashed ripe banana1 (8-ounce) can (227 grams) crushed pineapple in juice1 cup (200 grams) granulated sugar1 cup (220 grams) firmly packed light brown sugar1 cup (224 grams) canola oil3 large eggs (150 grams), room temperature1 teaspoon (6 grams) vanilla bean paste3 cups (375 grams) all-purpose flour1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon¼ teaspoon ground nutmeg1 cup (113 grams) chopped toasted pecansVanilla Italian Buttercream (recipe follows)3 to 4 large unpeeled bananas (540 to 720 grams), peeled and cut crosswise into ¼-inch-thick slicesVanilla Cream Filling (recipe follows)Garnish: finely crushed vanilla wafers, bananas slices, whole vanilla wafers

Instructions

Preheat oven to 350°F (180°C). Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In a large bowl, whisk together mashed banana, pineapple with juice, sugars, oil, eggs, and vanilla bean paste until well combined.

In another large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to banana mixture, stirring until combined. Fold in pecans. Divide batter among prepared pans (about 620 grams each), smoothing tops with a small offset spatula. Tap pans on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.

Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Level cooled cake layers, if desired; discard parchment. Place 1 layer, cut side up, on a cake turntable or a serving plate. Spoon 1 cup (140 grams) Vanilla Italian Buttercream into a pastry bag; cut a ½-inch opening in tip. Pipe a ½-inch-tall border around edge of layer. Arrange banana slices in a single layer within piped border. Spread half of Vanilla Cream Filling (about 164 grams) on top of bananas. Top with second cake layer. Pipe a ½-inch-tall border around edge of layer. Arrange banana slices in a single layer within piped border. (Reserve any leftover banana slices for garnish or another use.) Spread remaining filling on top of bananas. Top with remaining cake layer, cut side down. Using a large offset spatula, spread a thin layer of buttercream on top and sides of cake to create a crumb coat; refrigerate for 30 minutes.

Reserve 1½ cups (212 grams) Vanilla Italian Buttercream. Spread remaining buttercream on top and sides of cake; refrigerate for 20 minutes. Garnish bottom third of cake with crushed vanilla wafers, if desired, gently pressing crumbs into sides.

Place reserved buttercream in a pastry bag fitted with a medium open star tip (Wilton 1M). Pipe swirls of buttercream around top edge of cake. Garnish with banana slices, whole vanilla wafers, and crushed vanilla wafers, if desired.

Vanilla Italian Buttercream

Makes about 7½ cups

Ingredients

2 cups (400 grams) extra-fine granulated sugar½ cup (120 grams) water1 cup (240 grams) egg whites, room temperature (about 8 large egg whites)½ teaspoon (2 grams) cream of tartar½ teaspoon (1.5 grams) kosher salt2½ cups (567 grams) unsalted butter, cubed and very softened2 teaspoons (12 grams) vanilla bean paste*

Instructions

In a medium saucepan, combine sugar and ½ cup (120 grams) water. Bring to a boil over high heat, being careful not to splash sides of pan and stirring to help sugar dissolve. (Do not stir once mixture starts to boil.) Cook until an instant-read thermometer registers 240°F (116°C).

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium speed until soft peaks form.

With mixer on medium speed, pour hot sugar syrup between side of bowl and whisk attachment in a slow, steady stream. Increase mixer speed to high; beat until stiff peaks form and bowl and meringue are relatively cool to the touch, 8 to 10 minutes.

Switch to the paddle attachment. With mixer on medium speed, gradually add butter, a few cubes at a time, beating until combined after each addition. (Mixture will look very loose to start, and may even look broken at one point, but buttercream will come together. [See Notes.]) Beat in vanilla bean paste. Beat until light and fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Use immediately, or refrigerate in an airtight container. Let refrigerated buttercream come to room temperature, and rewhip using the whisk attachment until silky smooth before using. (See Notes.)

Notes

*We used Heilala Pure Vanilla Bean Paste.

Notes: If meringue is too warm when butter is added and mixture is too loose, place the whole bowl in the refrigerator for a few minutes to help the mixture firm back up. Return bowl to stand mixer, and proceed with recipe as directed, repeating procedure as necessary.

If butter was too cold when added and is forming small lumps in buttercream, gently warm bowl over simmering water just until edges start to melt. For a gentler approach, warm bowl with a hot towel to help soften the butter. Proceed with recipe as directed, repeating procedure as necessary.

If buttercream breaks or looks curdled, keep beating it; it should eventually come together.

Vanilla Cream Filling

Makes about 1¾ cups

Ingredients

1⅓ cups (320 grams) whole milk¼ cup (50 grams) extra-fine granulated sugar1½ tablespoons (12 grams) cornstarch2 teaspoons (6 grams) all-purpose flour¼ teaspoon kosher salt3 large egg yolks (56 grams)2 tablespoons (28 grams) unsalted butter, cubed and softened½ teaspoon (3 grams) vanilla bean paste

Instructions

Line a medium shallow baking dish or bowl with plastic wrap; place a fine-mesh sieve inside.

In a medium saucepan, heat milk over medium heat until steaming. (Do not boil.)

In a medium bowl, whisk together sugar, cornstarch, flour, and salt. Whisk in egg yolks until well combined. (Mixture will be very thick.) Gradually add half of warm milk to sugar mixture, whisking constantly. Add sugar mixture to remaining warm milk in pan. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until thickened and mixture no longer tastes starchy, 3 to 4 minutes. Remove from heat.

Add butter to warm milk mixture in two additions, stirring until combined; stir in vanilla bean paste. Pour and press mixture through fine-mesh sieve into prepared dish or bowl; smooth into a thin layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until thoroughly chilled, 2 to 3 hours or up to overnight. Stir until softened and smooth before using.

Notes

PRO TIP

When decorating with fresh banana slices, lightly coat the slices in fresh lemon juice to prevent the fruit from browning. To accomplish this, lay the freshly cut banana slices flat on a piece of parchment paper. Using a pastry brush, gently brush the slices with fresh lemon juice. Turn the slices over, brush the opposite side. Use the lemon juice sparingly, though. Alternatively, garnish the cake with banana slices and whole vanilla wafers just before serving for optimal freshness.

The post Banana Pudding Hummingbird Cake first appeared on Bake from Scratch.

Dessert

Banana Pudding Hummingbird Cake