Comments on: Banana Pudding Cake

By: Olivia

Olivia — Thu, 12 Jun 2025 17:00:57 +0000

In reply to Brie. Hi Brie! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn't be too dense and should rise almost to the top of the cake pans. Banana cakes in general are a bit more dense and bread like due to the bananas. What flavouring did you use in the banana custard? I used alcohol and it was delicious but certain banana flavourings can have an off putting taste for sure. I don't like artificial flavourings either. Sorry to hear it didn't work out for you.

By: Brie

Brie — Wed, 11 Jun 2025 23:32:44 +0000

This was, unfortunately, not the cake for me. I made this for my daughter’s birthday and it was too dense and artificial tasting. I really disliked the flavor of the banana custard. Instead of making a vanilla cake with a flavored filling, I should have made a banana cake with actual bananas in the batter. I also learned that I don’t enjoy Swiss buttercream. Way too heavy and greasy for my taste. I prefer a lighter buttercream, but I completely understand that due to the height of this cake, it needed something that would firm up nicely. It was a beautiful cake, but unfortunately, we ended up throwing it away after just having a few small slices of it. None of us wanted anymore than that.

By: Olivia

Olivia — Mon, 09 Jun 2025 17:19:38 +0000

In reply to Kuni. Hi Kuni! I'm so happy to hear that. Thank you!

By: Kuni

Kuni — Sat, 07 Jun 2025 00:19:47 +0000

My daughter sent me your recipe as a request for her birthday cake. The cake not only looked beautiful but also tasted amazing! The whole family loved it! Thank you for sharing the delicious recipe.

By: Olivia

Olivia — Mon, 09 Dec 2024 18:46:50 +0000

In reply to Deanna Carter. Hi Deanna! I did brush mine with lemon to prevent browning.

By: Deanna Carter

Deanna Carter — Sun, 08 Dec 2024 18:55:30 +0000

Do you tosss your banana slices in lemon juice to prevent browning? Or, is there another way…like candied banana slices?

By: Olivia

Olivia — Thu, 05 Sep 2024 00:08:36 +0000

In reply to Julie.

Hi Julie! Here are my tips for making in advance:

For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly. 
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using. 
For the Custard: Cool completely and place in an airtight container with plastic wrap directly on top. Refrigerate for up to a week.
For the Whipped Cream: Make day of assembly.

I hope that helps!

By: Julie

Julie — Tue, 03 Sep 2024 21:09:15 +0000

My girls are obsessed with bananas and I’m making this for their birthday. If I keep everything separate how long will it be good for in the fridge or freezer? Or how should I go about that l! I have a lot to do the week leading up to the party and I’m just trying to be prepared

By: Olivia

Olivia — Mon, 15 Apr 2024 16:31:27 +0000

In reply to Hollie Alexcine Seabrook. Thank you, Hollie!

By: Hollie Alexcine Seabrook

Hollie Alexcine Seabrook — Sun, 14 Apr 2024 18:41:39 +0000

The most delicious looking cake that I've ever seen