1 cup shortening
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons banana extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
PUDDING:
2 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
2 large bananas, cut into 1/4-inch slices
TOPPING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
3 tablespoons brandy
1/2 cup miniature semisweet chocolate chips
1Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Pour into a greased 13x9-in. baking dish.
2Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool completely in dish on a wire rack.
3In a large bowl, whisk cold milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake. 4In another large bowl, beat cream until stiff peaks form, 5 to 7 minutes. Beat in confectioners' sugar and brandy; spread over pudding mixture. Cover and refrigerate at least 1 hour. Before serving, sprinkle with chocolate chips.
Prize Winning Recipe
Total Time
Prep: 40 Min. Bake: 35 Min. + Chilling
Similar to banana pudding, this banana cream dessert lays on a few extra fixings. It's sweet, creamy and riddled with chocolate chips!
Nutrition Facts
1 serving: 440 calories, 22g fat (9g saturated fat), 59mg cholesterol, 310mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 6g protein.