If you are ever in Florida stop in at Sonny’s BBQ and check out their Banana vanilla wafer desert. If my wife had to much of their fine BBQ she will eat this on the way home instead of the dinning room……..don’t forget to ask for a spoon or a fork, I’ve watched her struggle on the way home without one.
Preheat your oven to 350 degrees and prepare 2 – 9″ cake pans by spraying with vegetable spray and dusting with flour.
Vanilla Cake
1/2 cup of room temperature unsalted butter
1 1/2 cup sugar
4 eggs (room temperature)
1 tablespoon vanilla extract
3 cups of flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup Buttermilk (room temperature)
Butter cream frosting
4 cups powdered sugar
1 cup soften unsalted butter
3 teaspoons vanilla extract
2 – 3 tablespoons milk
Filling
1 – 4 serving box of instant vanilla pudding
3 bananas sliced
Coating
12 vanilla wafers (crushed finely)
10 for decoration
Make the instant Pudding following the package direction and refrigerate.
Cake; Mix the butter, vanilla extract and sugar and cream well, add in the eggs. Then mix the remaining dry ingredients and the wet ingredients alternating until completely incorporated. (Do not over mix). Pour equal amounts of the batter into the prepared cake pans and bake approximately 35 minutes. Allow to cool 10 minutes before removing onto a cooling rack. Frosting; butter cream frosting by first creaming the vanilla extract with the butter then slowly add in the powered sugar one cup at a time. Add in the milk until you achieve the proper consistency. Assemble; Once the cakes are completely cooled split both layers. Place a portion of the butter cream into a pastry bag and form a dam around the edge of the layers to fill. Add the vanilla pudding into each layer and place the slices of bananas. Stack each layer as you complete them. Frost the cake, press the vanilla wafer crumbs into the side of the cake and top and decorate with the remaining buttercream. Place the whole vanilla wafers on top for decoration.
Enjoy
Chef Brian Klauss
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