Wait, did I just say I was making a filling for banana pudding cake? Yes, yes I did!
If you grew up in the south, then a “real” banana pudding is probably part of your memories. I admit that I didn’t fully appreciate the beauty of a homemade banana pudding when I was younger, but I’m hoping I’ve put away childish things now that I’m older. My husband adores his grandmother’s banana pudding recipe, and it’s in the spirit of “Mudder” that I developed this banana pudding cake and cupcake filling so that it could rightfully dominate other desserts.
Although there are lots of banana pudding recipes that don’t call for making a custard, I respectfully contend that they aren’t “real” banana puddings. So this banana pudding cake and cupcake filling starts with a good old fashioned custard base. It’s actually the same base I use to make my cooked frosting, so you could go ahead and whip up a batch of that while you’re at it! When the custard is still hot, I toss in bananas, a little vanilla extract, and a bunch of mini nilla wafers! Then I put it in a mixer and let it all blend together until it’s cooled and thickened. That’s it! It’s incredibly easy and UNBELIEVABLY tasty.
Pipe filling into cake layers… or into your mouth.
I use this filling to make—you guessed it—banana pudding cupcakes, which will be on the blog very soon. Suffice it to say, they are all kinds of good. My sister says they are her favorite cupcakes I make, which I think is high praise. Even if you don’t decide to make cupcakes, you can still make this banana pudding cake and cupcake filling and eat it just as it is, like a pudding. It’s technically a banana pudding that has been all mixed together. Top it with a little whipped cream and eat it with a spoon. I promise, it won’t go to waste however you choose to use it.