Coming up with new banana pudding flavors is not as easy as you might think. Our staff and fans make suggestions all the time, but not all of them resonate. When someone asked for red velvet banana pudding, we all got excited. I tested multiple recipes over many weeks and, after eating more banana pudding than I thought humanly possible, I came up with my ultimate version. It has the perfect cake-to-pudding ratio and a wonderful tang, thanks to the addition of cream cheese. You’re welcome.
MAKES 4 to 5 quarts; serves up to 16
INGREDIENTS
Batter for Red Velvet Cake
1 (14oz) can sweetened condensed milk
1½ cups (360g/12.7oz) ice-cold water
1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
1 (8oz) package full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature
3 cups (720g/25.5oz) heavy cream
4 to 5 ripe bananas, sliced
1 cup plus 1 tablespoon (160g/5.6oz) mini chocolate chips or chocolate shavings
- Preheat the oven to 325°F. Butter and flour a 9 × 13-inch pan.
- Scrape the batter for the red velvet cake into the prepared pan. Bake for 40 to 45 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes. Transfer the cake to a cooling rack to cool completely. Note: The cake can be made ahead, and wrapped in plastic wrap for up to 3 days.
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
- Transfer the pudding mixture to a stand mixer with the whisk, add the softened cream cheese, and mix until thoroughly combined and smooth. Refrigerate while you prepare the whipped cream.
- In a clean bowl in a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- Remove the red velvet cake from the pan and cut into a 4 × 2-inch grid for 8 rectangular pieces. Cut each rectangle in half for 16 ½-inch-thick pieces. Set aside.
- To assemble the pudding, select either a trifle bowl or wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Spread one-quarter of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. Add one-third of the sliced bananas (enough to cover the cake) and ⅓ cup of the mini chips. Repeat the layering twice more. End with a final layer of pudding. Sprinkle the top layer with crumbled red velvet cake and a tablespoon of mini chips. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving. Note: You may have a couple of pieces of cake left over for snacking.