Hi guys! I’m here today with another banana dessert. Everyone really seemed to love my Banana Pudding Cheesecake (starting by me), so I thought it would be fun to make another banana pudding themed goodie. Because, well, banana pudding.
The good thing about this one is that it’s much easier. And just as good!
It starts off with a cake mix, cause you know, that’s how poke cakes are meant to be. But the twist is that we’ll be adding banana to the mix. What I did was replace 2 of the eggs with 2 ripe bananas. You may have seen that people use half a banana instead of an egg to cut the fat on recipes, but we want this cake to actually taste banana-y, so 2 bananas is legit. Also, don’t bother to mash them manually; just drop them in the mixer and let technology do it’s work.
Then I added the rest of the ingredients. Most of the cake mixes we have here are actually for sponge cakes, which is good in a way because I can eat half the cake without feeling that guilty (wait, is that a good thing?). So it calls for 3 eggs (or 2 bananas and 1 egg, in this case), and about a cup of milk. Oh, and I used a coconut cake mix. It was da bomb.
Soooo, once you got your cake, you want to poke it and soak it (poke it and soak it, that should be made into a song). Buuut there’s a little thing you may want to do first; which I didn’t know when I made my first poke cake, but I think it’s pretty important. You really should unmold the cake and pour some of the liquid of choice on the pan first, otherwise the bottom of the cake will probably stay dry. Then you can continue with the poke and soak song.
I really wanted to use evaporated milk on this one. But it turns out that evaporated milk leftover from marshmallows doesn’t really last 3 weeks in the fridge. Who would have known.
So, if you have evaporated milk around, I suggest you use that so that the cake doesn’t get super sweet, since the bananas make it sweet enough. I ended up using a can of sweetened condensed milk I had bought just in case, mixed with about 1/4 cup of milk to thin it out. So mine was a little sweet, but still so good.
After that, you know the drill: top with a layer of one (or two) sliced bananas, then vanilla cookies, and sweetened whipped cream/cool whip (I used 200 ml cream + 2 tbsp sugar).
Refrigerate overnight (hardest part of the whole recipe) and enjoy!