Can Chocolate Banana Pudding Cake be made ahead of time?

Absolutely! Chocolate Banana Pudding Cake is ideal for making ahead. In fact, the flavor gets even better after resting. You can bake it a day or two in advance and store it in the fridge. If you prefer the pudding to stay separate until serving, simply prep the cake and pudding individually, then assemble closer to your event.

How should leftover Chocolate Banana Pudding Cake be stored?

Store leftovers in an airtight container in the refrigerator. The pudding layer requires refrigeration to stay safe and fresh. Your cake will keep its moisture and flavor for up to 4 days . For the best texture, let it sit at room temperature for a few minutes before serving or warm it slightly in the microwave.

Can Chocolate Banana Pudding Cake be frozen?

Yes — with a few tips. You can freeze the cake before adding pudding for best results. Wrap it tightly in plastic and foil, and store for up to 2 months. If you've already added the pudding, freeze individual slices, each wrapped separately. Thaw overnight in the fridge before serving. The texture may soften slightly, but the flavor will still be delicious.

Chocolate Banana Pudding Cake | Easy & Moist Recipe

Chocolate Banana Pudding Cake

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A rich, creamy dessert that combines moist chocolate cake with layers of banana pudding—comfort food at its finest.

Author: Helen
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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3–4 overripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup buttermilk or whole milk
1 tsp vanilla extract
1/2 cup melted chocolate (dark or semi-sweet)
1 package instant banana pudding mix
2 cups cold milk (for pudding)
Optional toppings: whipped cream, banana slices, chocolate shavings

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish or two 9-inch round pans.
Prepare pudding mix with 2 cups cold milk and chill.
Mash bananas and set aside.
Melt chocolate and allow to cool slightly.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat eggs, sugar, mashed bananas, oil, milk, and vanilla.
Add melted chocolate to wet mixture and stir until smooth.
Gradually mix in dry ingredients until just combined.
Pour half the batter into the pan.
Spoon a layer of banana pudding over the batter, leaving a small border.
Top with remaining batter and gently smooth.
Optional: swirl top layer with pudding using a knife.
Bake 35–40 minutes or until a toothpick comes out mostly clean.
Cool at least 20 minutes before serving.

Notes

Use room-temperature ingredients and fully ripe bananas for the best flavor and texture. Chill pudding before layering and avoid overmixing the batter.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 250mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/chocolate-banana-pudding-cake/