Banana Bread Pudding Cake Recipe

Name: Banana Bread Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter, melted; 2 tablespoons creamy peanut butter, melted; 3/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 large egg; 1/2 cup sour cream (Greek yogurt may be substituted); 1 1/2 teaspoons vanilla extract; 2 large or 3 small ripe bananas, mashed; 1 3.5-ounce box vanilla or French vanilla-flavored instant pudding mix, (make sure it says instant on the box and use regular, not sugar-free); 1 cup all purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

1 stick butter, melted
2 tablespoons creamy peanut butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1/2 cup sour cream (Greek yogurt may be substituted)
1 1/2 teaspoons vanilla extract
2 large or 3 small ripe bananas, mashed
1 3.5-ounce box vanilla or French vanilla-flavored instant pudding mix, (make sure it says instant on the box and use regular, not sugar-free)
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1
Preheat oven to 350F, line a 9-by-9-inch baking pan with aluminum foil, and spray with cooking spray; set aside.
2
In a large microwave-safe bowl, melt the butter, about 60 to 90 seconds on high power.
3
To the melted butter, add the peanut butter and heat for about 20 seconds on high power to melt it.
4
Stir the mixture until combined and smooth.
5
Add the sugars and whisk or stir to combine.
6
Add the egg, sour cream (thicker Greek-style yogurt may be substituted), and vanilla and whisk until smooth and free from streaks.
7
Add the bananas and stir to incorporate.
8
Add the pudding mix and stir to incorporate.
9
(Note: Dont make the pudding as directed on the box; simply use the powder as a dry ingredient.
10
The pudding mix powder may be omitted; however, it adds softness, moisture, vanilla flavor, and some sweetness to the cake and I consider it to be the secret ingredient to this cakes success.)
11
Add the flour, baking soda, and salt and stir until just combined.
12
Do not overmix because it overdevelops the gluten, resulting in a tough cake.
13
Pour batter into prepared pan and bake for about 35 minutes, or until top is golden, set in the middle, edges have slightly pulled away from the sides of the pan, and a toothpick inserted in the center comes out clean.
14
Allow cake to cool in the pan for at least 20 minutes before removing and serving.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick butter, melted, 2 tablespoons creamy peanut butter, melted, 3/4 cup granulated sugar, 1/4 cup light brown sugar, packed, and more.

Yes, Banana Bread Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions