Banana Pudding Cake (Made with Ancient Grains)

makes 1 banana pudding cake | active time: 20 minutes | full time: 1 hour 10 minutes | easy

For an extra boost of flavor, try swapping the Nilla Wafers with graham crackers. Why? Why not.

Recipe is based off Bon Appetit.

Ingredients for cake

1 package of organic instant pudding mix
- 1 cup of milk
- 1 cup of heavy cream
- 1 egg yolk
1 cup of heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 box of graham crackers or Nilla Wafers

Cake

Preheat oven and prep your pan. Peel the 2 bananas, reserving the peels for banana milk, and mash the bananas.
In a large bowl, combine the Ollin "Golden Hour" Yellow Cake Mix, mashed bananas, 3 eggs, 1 egg yolk, 1/2 cup oil, 1/4 cup sour cream, 1/4 cup milk, and 1 tbsp vanilla extract. Whisk until smooth.
Pour batter into the prepared pan and bake until golden, about 30 minutes.
Let the cake cool completely in the pan on a wire rack, at least 1-2 hours.

Topping + Assembly

While the cake bakes and cools, chop the reserved banana peels into 1" pieces. Combine with 1 cup milk in a small saucepan and bring to a simmer over high heat. Reduce heat to low and cook gently 10 minutes. Strain through a sieve, discarding the peels, and chill until cold, about 30 minutes.
Whisk the organic pudding mix with the cold banana milk, 1 cup heavy cream, and 1 egg yolk according to the package directions. Let sit and set, 30 minutes to 1 hour, until thickened.
Once the pudding has set, whip 1 cup heavy cream with 2 tsp vanilla extract and 1/4 tsp salt to medium-stiff peaks.
Fold the whipped cream into the set pudding with a whisk until no streaks remain. Spread over the cooled cake, swooping and swirling decoratively. Chill at least 1 hour before serving.

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