Bananan Cream Cake
Yield
12 servingsPrep
30 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ½ | cups |
milk
|
|
| 4 | ounces |
pudding
vanilla and pie fill |
* |
| 4 | small |
bananas
thinly sliced, 2 1/2 cups |
|
| 1 | 8-9 inch |
sponge cake
layer |
* |
| 1 ½ | cups |
whipped cream
|
|
| ¼ | cup |
powdered sugar
|
|
| Garnish | |||
| 1 | x |
bananas
sliced |
*
|
| 1 | x |
coconut
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 355 | ml |
milk
|
|
| 115.6 | ml/g |
pudding
vanilla and pie fill |
* |
| 4 | small |
bananas
thinly sliced, 2 1/2 cups |
|
| 1 | 8-9 inch |
sponge cake
layer |
* |
| 355 | ml |
whipped cream
|
|
| 59 | ml |
powdered sugar
|
|
| Garnish | |||
| 1 | x |
bananas
sliced |
*
|
| 1 | x |
coconut
toasted |
*
|
Directions
FILLING: Cook pudding according to package directions using the 1½ cups milk.
Remove from heat and cover surface with plastic wrap, to keep a skin from forming.
Refrigerate until cool, then stir in bananas.
TO ASSEMBLE: Cut cake in 3 layers, using a long serrated knife.
Place 1 layer on a serving plate and spread with about 1½ cups filling.
Top with second cake layer, spread with remaining filling, then add remaining cake layer.
Frost the cake up to 8 hours ahead.
Top with sliced bananas and coconut just before serving.
