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A delightful slice of banana poke cake on a white plate, topped with whipped cream, fresh banana slices, and crumbs, with a fork taking a bite.
Maryam

Ultimate Banana Poke Cake with Cream Cheese Whipped Topping

This delightful banana poke cake features a moist, tender banana cake base infused with creamy banana pudding and topped with a light, tangy cream cheese whipped topping. It's an easy, crowd-pleasing dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Cake
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/2 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe bananas about 3-4 medium bananas
For the Banana Pudding Layer
  • 2 packages instant banana cream pudding mix 3.4 oz each
  • 3 cups cold milk whole or 2%
For the Cream Cheese Whipped Topping
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream very cold
  • 1-2 ripe bananas sliced, for garnish (optional)

Equipment

  • 9x13-inch Baking Pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber spatula
  • Measuring Cups
  • Measuring Spoons
  • Fork or wooden spoon
  • Wire Rack

Method
 

1. Bake the Banana Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.
  3. In another medium bowl, beat the softened butter until creamy. Add eggs one at a time, beating well after each addition. Stir in buttermilk and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the mashed ripe bananas until evenly distributed.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
2. Prepare the Banana Pudding Layer
  1. While the cake is cooling, prepare the banana pudding. In a medium bowl, whisk together the instant banana cream pudding mixes and cold milk for 2 minutes until thickened. Set aside.
  2. Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or a fork to poke holes evenly over the top of the warm cake, spacing them about 1 inch apart.
  3. Carefully pour the prepared banana pudding over the cake, ensuring it seeps into all the holes. Spread any excess pudding evenly over the top.
  4. Refrigerate the cake for at least 1 hour to allow the pudding to set and absorb.
3. Make the Cream Cheese Whipped Topping
  1. In a large, chilled mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes.
  2. Gradually add the very cold heavy cream to the cream cheese mixture. Increase speed to high and beat until stiff peaks form, being careful not to overbeat.
4. Assemble and Chill
  1. Spread the cream cheese whipped topping evenly over the chilled cake.
  2. If desired, arrange fresh banana slices on top of the cake just before serving.
  3. Refrigerate the cake for at least another 1 hour (or until ready to serve) to allow all layers to firm up and flavors to meld. Slice and serve cold.

Notes

For best results, ensure your bananas are very ripe with brown spots, as this will give the cake the most intense banana flavor. This cake can be made a day in advance. Store leftovers covered in the refrigerator for up to 3-4 days. If using fresh banana slices for garnish, add them just before serving to prevent browning.