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Name: Banana Pudding Icebox Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 15.25 oz white cake mix; 1/2 cup mashed banana; 1 cup sugar; 1/2 cup All purpose flour; 1/8 tsp salt; 4 cups whole milk; 8 large eggs; 1 tsp Vanilla extract; 4 medium bananas; 5 cups sweetened whipped cream; 1/2 cup crushed vanilla wafers; 1/2 cup toasted pecans chopped

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INGREDIENTS

1 15.25 oz white cake mix
1/2 cup mashed banana
1 cup sugar
1/2 cup All purpose flour
1/8 tsp salt
4 cups whole milk
8 large eggs
1 tsp Vanilla extract
4 medium bananas
5 cups sweetened whipped cream
1/2 cup crushed vanilla wafers
1/2 cup toasted pecans ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.

Prepare cake mix according to package directions for whole egg recipe. Add mashed banana; beat at medium speed with an electric mixer until combined. Pour batter into prepared pan, smoothing top with an offset spatula.

Bake until a wooden pick inserted in center come out clean, 25 to 30 minutes. Let cool 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.

In a medium saucepan, combine sugar, flour, and salt; whisk in milk. Bring to a simmer over medium heat, stirring constantly. Remove from heat.

In a medium bowl, place egg yolks. Whisk in half of hot milk . Add egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Cook over medium heat until thick and bubbly, 3 to 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 10 minutes, stirring occasionally. Pour over cake. Lightly cover, and refrigerate until chilled. approximately 4 hours.

Uncover, top with sliced bananas, and spread with whipped cream. Sprinkle with vanilla wafers and pecans. Serve immediately, or cover, and refrigerate up to 8 hours.

NOTES

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Banana Pudding Icebox Cake

1 15.25 oz white cake mix
1/2 cup mashed banana
1 cup sugar
1/2 cup All purpose flour
1/8 tsp salt
4 cups whole milk
8 large eggs
1 tsp Vanilla extract
4 medium bananas
5 cups sweetened whipped cream
1/2 cup crushed vanilla wafers
1/2 cup toasted pecans chopped

Preheat oven to 350 degrees.  Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.

Prepare cake mix according to package directions for whole egg recipe.  Add mashed banana; beat at medium speed with an electric mixer until combined.  Pour batter into prepared pan, smoothing top with an offset spatula.

Bake until a wooden pick inserted in center come out clean, 25 to 30 minutes.  Let cool 5 minutes.  Using the handle of a wooden spoon, poke holes in warm cake.

In a medium saucepan, combine sugar, flour, and salt; whisk in milk.  Bring to a simmer over medium heat, stirring constantly.  Remove from heat.

In a medium bowl, place egg yolks.  Whisk in half of hot milk .  Add egg yolk mixture to remaining milk mixture in saucepan, whisking to combine.  Cook over medium heat until thick and bubbly, 3 to 5 minutes, stirring constantly.  Remove from heat; stir in vanilla.  Let cool 10 minutes, stirring occasionally.   Pour over cake.  Lightly cover, and refrigerate until chilled.  approximately 4 hours.

Uncover, top with sliced bananas, and spread with whipped cream.  Sprinkle with vanilla wafers and pecans.  Serve immediately, or cover, and refrigerate up to 8 hours.

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Nutrition

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Serving Size: 1 Serving (2186g)
Recipe Makes: 1 Servings

Calories: 3817
Calories from Fat: 2230 (58%)

Amt Per Serving		% DV

	Total Fat 247.8g	330 %
	Saturated Fat 79.2g	396 %
	Monounsaturated Fat 107g
	Polyunsanturated Fat 39g
Cholesterol 3624.2mg		1115 %
Sodium 57550.3mg		1984 %
Potassium 4405mg		116 %
Total Carbohydrate 285.8g		84 %
	Dietary Fiber 28.7g	115 %
	Sugars, other 257.1g
Protein 140.1g		200 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3817

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