Banana Pudding Bundt Cake – Bake from Scratch

Preheat oven to 325°F (170°C).

Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape backside and sides of bowl. Add eggs, separately, beating properly after every addition. Beat in vanilla bean paste.

In a big bowl, whisk collectively flour, floor wafers, salt, and baking powder. With mixer on low velocity, add flour combination to butter combination in three additions alternately with buttermilk, starting and ending with flour combination, beating till simply mixed after every addition.

Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into ready pan, smoothing with an offset spatula. Firmly faucet pan on a kitchen towel-lined counter a number of instances to settle batter.

Bake till a picket decide inserted close to heart comes out clear, 1 hour and 10 minutes to 1 hour and 25 minutes, masking with foil midway by baking to stop extra browning. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool fully.

Utilizing a serrated knife, reduce cooled cake in half horizontally. Utilizing a cake lifter or cake board, take away high half of cake, and reserve. Utilizing a small spoon, scoop out heart from backside half of cake, making a 1½-inch-wide, 1-inch-deep trench. (Reserve cake crumbs for garnish, if desired; see Observe.)

Spoon Banana Crème Mousseline right into a pastry bag fitted with a big star piping tip (Ateco #826). Pipe into cake trench and on backside half of cake as desired. High with banana slices. Place high half of cake onto filling and banana.

Spoon Vanilla Whipped Cream right into a pastry bag fitted with a big star piping tip (Ateco #826). Pipe onto high half of cake as desired. Garnish with cake crumbs, banana slices, and vanilla wafers, if desired. Cowl and refrigerate for as much as 3 days.

In a medium bowl, mix bananas and milk; cowl and refrigerate for at the least 8 hours or as much as in a single day.

Pressure milk right into a medium saucepan, discarding solids. Warmth milk over medium warmth till steaming. (Don’t boil.)

In one other medium bowl, whisk collectively sugar, cornstarch, and salt; whisk in egg yolks till easy. Regularly whisk in half of scorching milk. Whisk egg combination into remaining scorching milk in pan. Deliver to a boil over medium warmth, whisking incessantly. Cook dinner, whisking continually, till thickened and an instant-read thermometer registers 185°F (85°C), about 3 minutes. Take away from warmth.

Whisk in 2 tablespoons (28 grams) butter in two additions till melted and easy; whisk in vanilla bean paste.

Pressure combination by a fine-mesh sieve into a big bowl, discarding solids. Cowl with plastic wrap, urgent wrap straight onto floor of pastry cream to stop a pores and skin from forming. Refrigerate till thick and chilly, at the least 4 hours, or in a single day.

Let pastry cream and remaining ½ cup (113 grams) butter stand at room temperature for 20 to half-hour. (Butter ought to be barely comfortable and the identical temperature as pastry cream.)

Within the bowl of a stand mixer fitted with the paddle attachment, beat softened butter at medium velocity till easy, about 1 minute. Regularly add pastry cream, beating till mixed after every addition and stopping to scrape backside and sides of bowl. Refrigerate till thick however pipable, about 1 hour, stirring each half-hour. Use instantly.

Within the bowl of stand mixer fitted with the whisk attachment, beat all elements at medium velocity till properly mixed. Enhance mixer velocity to excessive, and beat simply till stiff peaks type. Use instantly.