Magic banana pudding cake from Dappled: Baking Recipes for Fruit Lovers (page 93) by Nicole Rucker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste, bananas for the book's "Fermented bananas" called for in this recipe, and banana liqueur for dark rum. Bananas ferment 7 days. Baked cake chills 6 hours before serving.

  • anya_sf on February 27, 2021

    I made 1/2 recipe using a ripe banana (fermented banana just sounds gross) and reducing the sugar to 100 g (instead of 125). Baked in a 6" springform wrapped in foil as I didn't trust it not to leak, which it did a little. Baking time was the same, although it may have overbaked as there only appeared to be 2 layers: cakey top, set pudding underneath. Unlike most pudding cakes, there was no runny sauce layer, but since the cake gets unmolded, perhaps this is expected, although I'm not sure what the 3rd layer was supposed to be. The cake was plenty sweet with prominent banana flavor, good with unsweetened whipped cream. I didn't love the texture - the pudding layer was rather dense and gummy; the top was lighter and nicer. Overall I liked it OK, but probably won't make it again.

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