Banana Chocolate Pudding Cake Recipe

Name: Banana Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour; ⅓ cup milk, skim, (non fat) powder; 1 env instant pudding mix low cal chocolate; 1 teaspoon baking powder; 4 large eggs separated; 1 tablespoon lemon juice; 2 tablespoons sugar; 1/2 cup milk, skim, evaporated; 1/2 teaspoon vanilla extract; 1 dash salt; 1/2 cup whipped topping, prepared thawed; 2 medium bananas

Servings: persons

3/4 cup cake flour
⅓ cup milk, skim, (non fat) powder
1 env instant pudding mix low cal chocolate
1 teaspoon baking powder
4 large eggs separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup milk, skim, evaporated
1/2 teaspoon vanilla extract
1 dash salt
1/2 cup whipped topping, prepared thawed
2 medium bananas

1
Preheat oven to 350F (180C).
2
Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
3
Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
4
In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes.
5
Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla.
6
Beat a med-high til mixture is combined.
7
In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form.
8
Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites.
9
Pour batter in baking pan.
10
Bake 25 to 30 minutes til cake tester comes out clean.
11
Let cake cool 5 minutes.
12
Remove from pan.
13
Set on wire rack to cool.
14
Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip.
15
Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently.
16
Decoratively arrange banana slices over whipped topping.

461

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

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.

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: 3/4 cup cake flour, ⅓ cup milk, skim, (non fat) powder, 1 env instant pudding mix low cal chocolate, 1 teaspoon baking powder, and more.

Yes, Banana Chocolate 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 Chocolate Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions