This banana cream pie sheet cake is a DEAD ringer for the classic pie! It’s made easy in sheet cake form and destined to become a cake favorite!
The Friday that pie met cake was in fact a FREAKING GOOD DAY.
Basically like a 1000x easier version of banana cream pie with the cake factor to boot. GIMME.
It’s a little too late for Pi (e) day but this technically isn’t even a pie. Just the best sheet cake ever that’s about to make its way into your regular cake rotation.
Yes, I have a cake rotation which is quite similar to a dinner rotation. Doesn’t everybody?
As I said before, this banana cream pie sheet cake has actual cake for the base and it is BOMB. I use a yellow cake and it is beyond dreamy.
Cause then homemade vanilla pudding gets piled on top of said cake. And aaaaaall the banana goodness.
It slices like a dream which is obviously a terrifying thing. You get it.
This is the perfect cake to take to any gathering or that midnight snack cake business we are all extremely familiar with I’m sure.
Pie + cake business in this case. The only way to go.
Banana Cream Pie Sheet Cake
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- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 3 medium bananas, thinly sliced
- Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside. In a large bowl, beat butter and sugar together until completely creamy. Beat egg in one at a time until smooth, then add milk and vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Fold into liquid mixture until batter is just combined. Scrape batter into prepared pan and set aside.
- Bake sheet cake at 350F 20-25 minutes or until golden brown and a toothpick tests done. Cool completely on a wire cooling rack.
- In a medium saucepan, bring milk and sugar to a low simmer over medium heat. In a separate bowl, whisk cornstarch and egg yolks and gradually whisk in a little of hot milk mixture until smooth.
- Add all of egg yolk mixture to saucepan and whisk frequently over medium heat until pudding is bubbly and thickened. Remove from heat and whisk in vanilla. Cool completely.
- Once vanilla pudding is cooled, gently fold in whipped cream. Spread pudding mixture over cooled cake and top with bananas. Chill cake until ready to serve. Enjoy!