Turn classic banana pudding into a fluffy, moist banana pudding cake topped with swirls of whipped cream, whole Nilla wafers and banana slices.

¼ teaspoon fine sea salt. 13½-ounce can full-fat unsweetened coconut milk, such as Chaokoh. 2 tablespoons virgin coconut oil. 1 teaspoon vanilla extract ...

Banana pudding has been around since the late 1800s, when faster steam ships meant bananas could make their way to U.S. ports. It was first made with sponge cake, but by the 1920s, cake was ...

The heat index nearly got up to 110°F the other day, so the South is still in its icebox cake and no-bake pie era—unless there's hot banana pudding, which is a 365-day-a-year treat.

Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the ...

Place the mixture in a greased 9-inch round cake pan or an 8-inch square baking dish. Set the mixture aside to soak for 1 hour. Meanwhile, heat the oven to 350 degrees.

Cool, rich banana pudding poke cake is a fresh twist on the classic dessert. Layers of yellow cake, creamy pudding and airy ...

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray. 2. In a large bowl, combine all ingredients; with an electric mixer on medium speed, beat until blended. Pour into ...

13½-ounce can full-fat unsweetened coconut milk, such as Chaokoh. 2 tablespoons virgin coconut oil. 1 teaspoon vanilla extract. 1 egg. Generous 8 ounces white or wheat sandwich bread or ...