I like shortcuts in the kitchen to make a dessert, but this recipe didn’t really wow me. Maybe as cupcakes it could have been better, but it just seemed like the cake was really heavy like a banana bread. I would probably make it again using a cake mix and the topping listed below.
Banana Boston Cream Dessert
(Adapted from Betty Crocker)
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 ¼ cups milk
1 cup frozen (thawed) whipped topping
1 ½ cups Original Bisquick® mix
½ cup sugar
⅓ cup milk
2 tablespoons unsweetened baking cocoa
2 tablespoons butter or margarine, melted
½ teaspoon vanilla
2 medium bananas
¼ cup chocolate or fudge topping
In medium bowl, beat pudding mix (dry) and milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended.
Fold in whipped topping. Cover and refrigerate 1 hour.
Heat oven to 350°F. Grease and flour 9-inch round cake pan. In large bowl, beat all dessert ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally.
Pour into pan.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
Serve cake topped with pudding and bananas; drizzle with chocolate topping. Store in refrigerator. I put the bananas under the pudding instead of on top.
-Caramel topping makes a great stand-in for (or addition to!) the chocolate or fudge topping.
-To keep bananas from turning brown, dip them in lemon juice just after slicing.