Banana Cream Pie Sheet Cake
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!
Servings 12 servings
- 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!