Banana crumb cake filled with vanilla pudding! Learn how to make this delicious crumb cake filled with bananas and creamy white chocolate vanilla pudding! The perfect dessert recipe for any occasion!
Active time: 20mins | Cook time: 30mins | Yield: 9
Ingredients:
For the crumble:
- 2 cups (240g) All-purpose flour
- 2/3 cup (130g) Granulated sugar
- 1 tsp Ground cinnamon (optional)
- 1/4 tsp (1g) Salt
- 1/4 cup (55g) Unsalted butter at room temperature (softened)
- 1 Large egg at room temperature
For the White Chocolate Vanilla Pudding:
- 2 cups (480g) of Milk
- 1/2 cup (60g) Cornstarch
- 1 cup (240g) Heavy cream
- 1/2 cup (100g) Granulated sugar
- 1 tsp (5g) Vanilla extract
- 1 cup (150g) White chocolate, chopped or chips
- 3 or 4 Bananas (very ripe)
Video:
Directions:
For the crumble:
- Combine the flour, sugar, cinnamon, and salt in a medium bowl. Whisk to combine the dry ingredients.
- Lightly beat the egg using a fork. Add the egg and butter to the dry ingredients. Stir until it forms a crumbly mixture. Set it aside.
For the White Chocolate Vanilla Pudding:
- In a large saucepan, place the milk and cornstarch. Dissolve the cornstarch while the milk is still cold to prevent any lumps.
- Add the heavy cream and sugar. Stir continuously over medium heat until the mixture starts to bubble and thicken; turn the heat to low and keep stirring for 2 more minutes.
- Turn off the heat and add the vanilla and white chocolate. Stir until well combined. The heat of the mixture will melt the chocolate. Note: The white chocolate will help to firm up the filling in the fridge, along with the cornstarch.
- Cover with a plastic wrap in direct contact.
Assembling the Cake:
- Butter a 9x9in (23x23m) baking dish.
- Preheat the oven to 350°F (180°C).
- Spread half of the crumble mixture on the bottom of the pan.
- Cut the bananas in half lengthwise and place them over the crumbs. You can use 3 or 4 bananas, depending on the size.
- Spread the pudding over the bananas while still warm. Otherwise, the pudding will start to thicken, and it will be hard to spread.
- Sprinkle the remaining crumble on top of the pudding.
- Bake for about 25-30 minutes or until golden brown.
- Let it cool completely at room temperature or remove it from the fridge about one hour before serving.
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