Tag Archives: banana pudding

Banana Pudding Cookie Cake

Banana Pudding Cookie Cake​

By now, you all know I love a cookie cake. I mean, what’s not to love about a giant shareable cookie with a frosted edge?!

Banana Pudding Cookie Cake​

I’ve made all the classic flavors at this point: chocolate chip, double chocolate, red velvet, Funfetti. They are all wonderful, but sometimes I want a cookie cake that’s a little more…niche. Like one that tastes exactly like the signature banana pudding cookies from my favorite bakery in New York City.

As Shakespeare said, specificity is the soul of good baking. Or something like that.

Banana Pudding Cookie Cake​

You may notice that there isn’t any boxed pudding mix in this banana pudding dessert. Instead, the dough contains the three primary ingredients in instant pudding mix: sugar, cornstarch, and powdered milk. When combined with the banana, vanilla, and white chocolate, they perfectly mimic the flavor of classic banana pudding.

Banana Pudding Cookie Cake​

This Banana Pudding Cookie Cake is a dreamy dessert year-round, but is somehow especially good in summer. I mean, think about it. Banana pudding is a classic summertime dessert, right? Well, take all that banana-vanilla loveliness, add some white chocolate chips, and bake it into a giant cookie. Finish it off with a vanilla buttercream border, then slice it up and prepare to be both shocked and delighted that it tastes *exactly* like the best cookies in NYC…which taste *exactly* like banana pudding.

Banana Pudding Cookie Cake​
Banana Pudding Cookie Cake
makes 1 9-inch round cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup non-fat dry milk powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
~1 1/2 medium very ripe bananas, mashed (about 1/2 cup)
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping

For decoration:
Vanilla Buttercream (recipe below)
white chocolate chips

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

In a medium mixing bowl, whisk together flour, cornstarch, non-fat dry milk powder, baking soda and salt. Set aside.

Whisk together melted butter, light brown sugar, and granulated sugar. Whisk in egg, followed by mashed banana and vanilla. Stir in dry ingredients, then fold in 1 cup white chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 28-30 minutes, or until the top is no longer jiggly & a toothpick inserted in the center comes out with only a few moist crumbs (not batter). Top with more white chocolate chips for aesthetics, if desired.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Vanilla Buttercream and sprinkles as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Vanilla Buttercream
makes enough for 2 dozen cookie cupcakes

1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2-3 tablespoons heavy cream

In a medium-large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream by the tablespoon until desired consistency is reached.

How to pipe: Stand a piping bag fitted with a coupler and star tip in a tall cup and fold any bag overhang over the outside. Use a silicone spatula or spoon to “load” 1/3-1/2 of the buttercream into the bag. Unfold bag overhang and lift piping bag out the cup.

Press frosting toward the tip. Twist bag overhang closed and hold tight between your thumb and forefinger of your dominant hand, letting the main portion of the bag be held by your palm and remaining fingers. Use your non-dominant hand to tap the bag a couple of times to dislodge any air bubbles. Pipe a dab or two of frosting onto a surface or small plate, just to get the buttercream going in the right direction.

Pipe a buttercream border onto the cookie cake, refilling the bag if/when necessary.

Banana Pudding Cookies

Banana Pudding CookiesWhen I first started out as a New York nanny, I worked for a family that lived in East Harlem. I took care of their baby girl, whom I affectionately called “Zu” (a nickname which bears no likeness to her actual name), from the time she was nine months old to when she was two and a half. And, oh, we had so much fun together. We read a million books, danced to Mary Poppins on vinyl, and I introduced her to the Peanuts (because Snoopy rules). We blew bubbles in the backyard, gave fist-bumps and high-fives, wore silly hats, and made cakes.

Well, I made the cakes. She did a lot of stirring ☺️ The point is that it was the best job I’d ever had up to that point. From the time I arrived everyday to the time I left, we were two peas in a pod.

Banana Pudding CookiesBut if you have children or have ever spent an extended period with anyone else’s children, you know that no matter how much fun you are having together, there comes a point where cabin fever sets in and you’d rather do anything than be in the house for two more minutes. When this happened, I’d put her in a baby carrier and we’d go find something to do. When it was nice, we’d go to the playground. When it was gross out, we’d go to Target and buy things I didn’t need. And sometimes, on very special occasions, we’d hop over to Evelyn’s Kitchen, a treasure of a bakery in East Harlem, for a treat to share.

Banana Pudding CookiesWe always ordered the same thing, one Banana Pudding Pudgie. It’s a soft, chewy, white chocolate-studded cookie that tastes just like its namesake dessert. We’d go home and I’d cut it in quarters so she could grab them easily with her little fingers, and we’d enjoy it together before finding a new record to dance to. Those are some of my favorite memories ever. Just a simple little treat with my sweet, tiny friend.

When the time came for me to move on to a new family, I had no reason to frequent East Harlem or make trips to Evelyn’s Kitchen. This was a time when I was just getting into baking, and so I decided that I would figure out how to make Banana Pudding Pudgies at home. And it only took me fourteen months to get it right 😁😁😁 But I did, and for the last two years, whenever I get a hankering for a treat from Evelyn’s Kitchen, I save the subway fare I’d spend getting to and from East Harlem and make a batch of Banana Pudding Cookies instead.

Banana Pudding CookiesYou guys, these cookies taste exactly like banana pudding. No, seriously. They literally taste exactly like the combination of vanilla pudding, bananas, vanilla wafers, and whipped cream that we grew up with. But they’re portable and much less messy 😊

There are a million pudding-based cookie recipes out there, but this one is different. It’s not made with instant pudding mix–I’ve found it makes these cookies dry and artificial-tasting. So, ditch the mix! Instead add the three main ingredients in instant mix (cornstarch, milk powder, and granulated sugar) individually, followed by a full tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor. Combined with mashed ripe bananas and white chocolate chips, these cookies taste–and I can’t stress this enough–exactly like banana pudding.

My Banana Pudding Cookies are not as puffy as the cookies that inspired them, but they capture their flavor perfectly. Incredibly soft and chewy with strong banana and vanilla flavors, they’re the perfect cookies to make for cookouts or picnics, or anytime you are craving banana pudding. And if you have a sweet, tiny friend to share with, all the better.

Banana Pudding Cookies Looking for more banana pudding? Check out my No-Churn Banana Pudding Ice Cream!

Banana Pudding Cookies
makes about 4 dozen cookies

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup non-fat dry milk powder
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 medium ripe bananas, mashed (about 1/2 cup)
1 tablespoon pure vanilla extract
1 1/4 cups white chocolate chips

In a large mixing bowl, whisk together flour, cornstarch, milk powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add light brown and granulated sugars and beat until combined. Mix in egg, followed by mashed banana and vanilla. Add dry ingredients in two installments, beating until combined. Mix in white chocolate chips.

Cover dough and chill in the refrigerator for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop dough by the tablespoon and roll into balls. Place dough balls at least two inches apart on prepared pans. Bake 8-10 minutes, until the edges are starting to turn golden and the tops are no longer raw looking. Let cookies cool on the pans for ten minutes before removing to a rack to cool completely. Cool baking sheets to room temperature before baking any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Banana Pudding Cookies

No-Churn Banana Pudding Ice Cream

 Last week, I posted some seriously good homemade vanilla wafers. They’re an everyday kind of cookie that isn’t full of “stuff” and doesn’t involve a ton of work or even a chill, but always hit the spot. They’re absolute perfection by themselves with a big cup of tea (I’m currently obsessed with this one). 

But since I posted those sweet little wafers last week, I have been absolutely surrounded by baked goods–Winning Hearts and Minds Cake, Carrot Cake Blondies, a chocolate-peanut butter cake, some huge ice cream sandwiches at The Meatball Shop, yesterday’s Katharine Hepburn Brownies

Let’s just say that I have eaten a lot of sugar and the vanilla wafers have been unfairly neglected. Until now. 

Here, they are paired with their BFF, bananas, and folded into ultra-creamy no-churn vanilla ice cream. The wafers get soft like the cookie crumbles in classic cookies & cream ice cream. The ice cream is super smooth and creamy, thanks to the magic no-churn formula of sweetened condensed milk and freshly whipped cream. And all of it is perfumed with more vanilla and mashed ripe bananas. 

   It’s like the best banana pudding you’ve ever had. But scoopable. And if you want to pile it into a waffle cone and top it with a spoonful of lightly-sweetened whipped cream, well, you should. It would be amazing.

No-Churn Banana Pudding Ice Cream is perfect for any parties or cook-outs you have coming up this spring and summer! It would be adorable in ice cream sandwiches, or as an ice cream cake <—definitely doing that!

But, of course, it’s just as good in a bowl when you’re on the couch watching Netflix 😊

Looking for more no-churn ice cream? Check out my No-Churn Mint Chocolate Chip Cookie Dough Ice Cream!

No-Churn Banana Pudding Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups heavy cream, cold
3 large ripe bananas, mashed
1 cup crushed vanilla wafers (homemade or store-bought)

In a large mixing bowl, stir together sweetened condensed milk and vanilla extract. Set aside.

In a separate large bowl, use an electric mixer (or a whisk) to whip heavy cream to stiff peaks. Fold whipped cream into sweetened condensed milk mixture just until combined. Fold in mashed bananas, followed by crushed vanilla wafers.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!