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Red Velvet Banana Pudding Recipe

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  • Author: Alvarez
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in a luscious twist on a classic dessert with this Red Velvet Banana Pudding recipe. Combining the moist, cocoa-infused red velvet cake with creamy vanilla pudding, fresh ripe bananas, and rich whipped cream, this layered dessert is perfect for special occasions or any time you crave a decadent treat. The pudding is chilled to set beautifully, allowing the flavors to meld into a wonderfully comforting and impressive dessert.

Ingredients

Scale

Red Velvet Cake

  • 3 1/2 cups (383 g/13.5-oz) cake flour
  • 1 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks/170 g/6-oz) unsalted butter, room temperature
  • 2 1/4 cups (450 g/16-oz) granulated sugar
  • 3 eggs
  • 6 tbsp liquid red food coloring
  • 3 tbsp (22.5 g/.75-oz) unsweetened cocoa powder (22-24%), sifted
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups (240 g/8.5-oz) buttermilk
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp baking soda

Pudding

  • 1 (14-oz) can sweetened condensed milk
  • 1 1/2 cups (360 g/12.7-oz) ice-cold water
  • 1 (3.4-oz) package instant vanilla pudding mix (preferably Jell-O brand)
  • 1 (8-oz) package full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, room temperature
  • 3 cups (720 g/25.5-oz) heavy cream

Assembly

  • 4 to 5 ripe bananas, sliced
  • 1 cup plus 1 tablespoon (160 g/5.6-oz) mini chocolate chips or chocolate shavings

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Butter and flour a 9 ×13-inch pan to ensure the cake won’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour and salt. Set aside for later use.
  3. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until smooth. Gradually add the granulated sugar and beat until the mixture is very light and fluffy, about 4 to 5 minutes.
  4. Add eggs: With the mixer still on medium speed, add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
  5. Add coloring and cocoa: In a small bowl, combine the liquid red food coloring and sifted cocoa powder. On low speed, slowly pour this mixture into the batter and mix until just combined. Scrape down the bowl again as needed.
  6. Combine wet and dry ingredients: In a liquid measuring cup, whisk together the vanilla extract and buttermilk. Add the flour mixture to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat on low speed and stop mixing as soon as ingredients are just combined to avoid overmixing.
  7. Activate baking soda: In a small bowl, stir together cider vinegar and baking soda until it bubbles. Add this mixture to the batter on low speed and combine thoroughly, scraping the bowl as necessary.
  8. Bake the cake: Pour the red velvet batter into the prepared pan and bake for 40 to 45 minutes. The cake is done when the top springs back upon touch and a cake tester inserted in the center comes out clean.
  9. Cool the cake: Let the cake cool in the pan for at least 30 minutes, then transfer it to a wire rack to cool completely. The cake can be made a few days ahead and wrapped tightly to maintain freshness.
  10. Prepare pudding base: In a stand mixer with a whisk attachment, combine the sweetened condensed milk and ice-cold water and beat on medium speed for about 1 minute until well mixed. Add the instant vanilla pudding mix and beat about 2 minutes until smooth and lump-free. Cover and refrigerate the pudding mixture until firm, at least 1 hour or overnight.
  11. Add cream cheese: Transfer the chilled pudding mixture back to the stand mixer, add softened cream cheese, and beat until thoroughly smooth. Refrigerate while whipping the cream.
  12. Whip heavy cream: In a clean bowl, whip the heavy cream using a stand mixer with a whisk attachment on medium speed for about 1 minute until it begins to thicken. Increase the speed to medium-high and whip until stiff peaks form, being careful not to overwhip.
  13. Combine pudding and whipped cream: With the mixer running on low, gradually add the pudding mixture spoonful by spoonful to the whipped cream. Mix until homogeneous and no pudding streaks remain.
  14. Cut cake into pieces: Remove the cooled red velvet cake from the pan and cut into a 4 by 2-inch grid to yield 8 rectangular pieces. Cut each rectangle in half horizontally for 16 half-inch-thick pieces. Set aside for layering.
  15. Assemble pudding layers: In a large trifle bowl or wide glass bowl (4 to 5-quart capacity) or individual serving bowls, spread one-quarter of the pudding mixture on the bottom. Add a layer of red velvet cake pieces to cover the pudding, then top with one-third of the sliced bananas and 1/3 cup mini chocolate chips. Repeat this layering process two more times, ending with a final layer of pudding on top.
  16. Finish topping and chill: Sprinkle crumbled pieces of red velvet cake and 1 tablespoon mini chocolate chips on the top layer. Cover the assembled pudding with plastic wrap and refrigerate for at least 4 hours or overnight to set and allow flavors to meld.

Notes

  • Learn to make Magnolia Bakery’s signature Red Velvet Banana Pudding at home with this detailed recipe.
  • The dessert can be prepared a day ahead to save time and develop richer flavors.
  • Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
  • Careful folding and mixing will keep the pudding light and fluffy without deflating the whipped cream.
  • Adjust the amount of chocolate chips to taste or substitute with chocolate shavings for a different texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 105mg

Find it online: https://mycopyrecipe.com/red-velvet-banana-pudding-recipe/