Banana Pudding Pie


I remember my Mom cooking banana pudding with sliced bananas on the stove when I was growing up. It came from a box but still a sweet memory. I took that memory and converted it to a homemade Banana Pudding Pie. Simple, delicious and easy to make. My Dad even had seconds, so I know it was good!  


Crust:1 11 ounce box of vanilla wafer cookies

1 sick of butter, melted


Preheat oven to 350 degrees. Crush cookies and stir in melted butter. Form a crust in your pie plate. Bake shell for 8 minutes and set aside. 
Pudding Pie Filling:

1 1/2 cups sugar

1/4 cup flour

2 Tablespoons cornstarch 

2 cups of milk, divided 

3 egg yokes, beaten

2 Tablespoons butter

3 bananas sliced 

2 teaspoons vanilla


In a saucepan, add sugar, flour and cornstarch and whisk together. Over medium heat, add one cup of milk and whisk, add in egg yokes and butter. Pour in the remaining cup of milk and start adding the sliced bananas. Bring to boil and stir frequently to prevent scorching and burning. Once pudding is very thick, remove from heat and stir in vanilla. Pour in pie shell and refrigerate overnight or until set and firm. Decorate with whip cream. Enjoy!

Going Ape Over Banana Pudding Cake

I love banana cake, banana pudding and I knew eventually I would make a cake using the banana desserts I love.  I admit, I am Going Ape Over Banana Pudding Cake!  


Welcome to March Madness!

Cake Ingredients:

 3 cups flour 

1 teaspoon salt 

1 1/2 teaspoon baking powder 

1 teaspoon baking soda 

2 cups sugar 

1 cup of vegetable oil 

1 1/2 teaspoon vanilla 

3 eggs, extra large or jumbo 

6 large ripe bananas, roughly mashed, you should have some chunks

Preheat oven to 350 degrees.  Prepare the pans with grease and flour, I use a professional spray product similar to Bakers Joy. Line both pans with parchment paper and also coat parchment paper with with grease and flour or spray. 

Whisk dry ingredients together.  Add oil, vanilla, eggs and mashed bananas. Do not over mix. Divide batter between two pans and bake for 30 -35 minutes or until a cake tester comes out clean.  Cool completely before filling and frosting. 

 Banana Mousse Filling:

 1 8 ounce block of cream cheese 

 1 box of instant banana cream pudding

 8 ounces of heavy whipping cream 

In a mixing bowl that has been chilled for 30 minutes, beat cold cream cheese until smooth. Add banana pudding  and blend. Pour in heavy whipping cream and blend until thick. Refrigerate until you are ready to fill your cake. 

 Whip Cream frosting Ingredients:

 2 – 8 ounce blocks of cream cheese 

2 teaspoons of vanilla 

 12 ounces of heavy whipping cream 

3 cups of powdered sugar, or more if you want a sweeter whip cream taste

1 box of vanilla wafers

In a chilled mixing bowl, beat cold cream cheese until smooth. Add 2 teaspoons of vanilla and pour in heavy whipping cream. Beat until stiff peaks form. Add powder sugar. Frost cake and add vanilla wafer cookies from top to bottom all over the sides of the cake. Keep cake and any leftovers refrigerated.