The Red Velvet Banana Pudding Recipe is a simple and indulgent dish that boasts a creamy, rich, and flavorful blend. The result of combining two classic Southern dessert recipes, this recipe is truly the epitome of a delicious mash-up.

PREP TIME: 10 mins


COURSE: Dessert

CUISINE: American



For red velvet cake:

  • ½ tsp salt
  • 383 g cake flour
  • 3 eggs
  • 450 g granulated sugar
  • 22.5 g unsweetened cocoa powder (22-24%), sifted
  • 6 tbsp liquid red food coloring
  • ½ tsp pure vanilla extract
  • ½ tsp cider vinegar
  • 170 g Butter without salt, softened to room temperature.
  • ½ tsp baking soda
  • 240 g buttermilk

For Frosting:

  • 160 g Small chocolate chips or shaved chocolate.
  • 750 g heavy cream
  • 4 ripe bananas, sliced
  • 3.4 oz package instant vanilla pudding (preferably Jell-O brand) ng mix
  • 360 g ice-cold water
  • 14 oz sweetened condensed milk
  • 8 oz full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature


  • Set the oven temperature to 325°F and prepare a 9 × 13-inch pan by coating it with butter and dusting it with flour.
  • Take a medium-sized bowl and mix the flour and salt together with a whisk. Keep this mixture aside.
  • Blend the butter to a creamy and smooth consistency using a standing mixer fitted with a paddle attachment, set to medium speed. Gradually add the sugar to the butter, and keep beating the mixture until it becomes light and airy, which should take approximately 4 to 5 minutes.
  • At medium speed, slowly incorporate the eggs into the mixer, making sure to fully beat each egg before adding the next. Don’t overlook the importance of scraping the bottom, sides of the bowl, and the paddle for an even mix.
  • In a different bowl, blend the red food coloring and cocoa powder until they are evenly combined and have a smooth consistency. Add the mixture gradually to the batter while mixing at a low speed until fully combined. Remember to regularly scrape the sides and bottom of the bowl to ensure a thorough and even mixture.
  • Whisk together the vanilla and buttermilk in a measuring cup. To prepare the batter, combine the dry ingredients and gradually mix them into the bowl of the mixer in three parts, alternating with the buttermilk mixture. Take care not to overmix, and stop once the ingredients are fully combined. Remember to regularly scrape the bottom and sides of the bowl.
  • Mix cider vinegar and baking soda together in a small bowl, and then gradually add the resulting mixture to the batter while mixing on low speed. Keep blending and use a spatula to scrape the edges and base of the bowl until all ingredients are fully incorporated.
  • Once you’ve poured the red velvet cake batter into the prepared pan, bake it for 40 to 45 minutes, then check for doneness by inserting a toothpick into the center. The cake is fully baked when the toothpick comes out clean and the top of the cake bounces back when gently pressed.
  • Let the cake sit in the pan for a minimum of 30 minutes to cool, afterwards move it to a rack designed for cooling so it can fully cool down. If desired, the cake can be stored in plastic wrap for a maximum of 3 days.
  • With the use of a stand mixer and its whisk attachment, mix the condensed milk and water together. Blend thoroughly by mixing at a medium speed for 1 minute.Then, add the pudding mix and continue beating for a further 2 minutes, ensuring that all lumps are fully dissolved. Transfer the mixture to a medium-sized bowl, cover, and place it in the refrigerator until firm, for a minimum of 1 hour or up to overnight.
  • Using a scoop, transfer the pudding mixture to a stand mixer that is equipped with a whisk attachment. Then, add the cream cheese that has been softened and blend until a smooth and homogenous mixture is obtained. Chill the blend while making the whipped cream.
  • Using the whisk attachment of a stand mixer, beat the heavy cream in a clean bowl at medium speed for approximately one minute until it starts to thicken.Then, raise the speed to medium-high and continue whipping until stiff peaks form. Avoid over-whipping the cream.
  • Keep the mixer at a low speed and gradually add the pudding mixture to the whipped cream, one spoonful at a time, until everything is thoroughly blended and no pudding streaks are visible.
  • Take the red velvet cake out of the pan and slice it into 8 rectangular pieces by creating a 4×2 inch pattern.Further, divide each rectangle in half to get 16 1/2-inch-thick pieces. Keep these aside for later use.
  • For the pudding arrangement, choose a small bowl or a wide 4- to 5-quart glass bowl, or individual serving bowls.
  • Begin by placing a quarter of the pudding at the bottom, then add enough slices of red velvet cake to fully cover that layer. Then, add a third of sliced bananas to cover the cake and pour 1/3 cup of mini chips over it. Repeat the layering process two more times, then finish by topping it with the remaining pudding. Sprinkle crumbled red velvet cake and add a tablespoon of mini chips on top as the final touch. In order to cool the mixture, wrap it in plastic and place it in the refrigerator for at least four hours or overnight. Enjoy your chilled pudding. (Note: You may have a few extra pieces of cake for snacking.)
See also  Coconut Bounty Cookie Bars