This red velvet banana pudding recipe is straight from Magnolia Bakery’s recipe vault! It has layers of mousse-like vanilla cream cheese pudding, chunks of red velvet cake, sliced bananas, and mini chocolate chips.
9x13-inch pan red velvet cake(I used cake mix, but you could also use store bought or if you want to be really authentic use Magnolia Bakery’s red velvet cake recipe)
14 ounce cansweetened condensed milk
1 ½cupsice cold water
3.4 ounce package instant vanilla pudding mix
8ouncescream cheeseroom temperature
3cupsheavy whipping cream
5large bananas
1 cup mini chocolate chips
Red Velvet Cake (Magnolia Bakery's recipe)
¾ cup (170 grams) butterroom temperature
2 ¼ cups (450 grams) granulated sugar
3large eggs
6tablespoons liquid red food coloring
1 ½ teaspoonsvanilla extract
3tablespoons (22.5 grams) cocoa powder
3 ½ cups (383 grams) cake flour
1 ½ cups (240 grams) buttermilk
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons baking soda
Instructions
Red Velvet Banana Pudding
In a small bowl, mix together ice cold water and sweetened condensed milk until smooth. Then add pudding mix and mix until there are no lumps. Chill mixture 4 hours to overnight. Mixture should be thick once chilled.
Cut cream cheese into 8 pieces. Once the pudding mixture has chilled add cream cheese and beat together with a hand mixer until smooth.
In a clean mixing bowl, beat heavy whipping cream until you reach stiff peaks.
Add a large spoon full of whipped cream to pudding mixture and fold together. Then fold in the remaining whipped cream.
Cut the red velvet cake into 4 inch squares, each about ½ inch thick.
Start assembling your trifle layers. You can do this in a large (at least 4.5 quart) trifle bowl, a large mixing bowl, or you can layer them in individual cups.
First, spoon a thin layer of pudding on the bottom, fully covering the bottom of your dish. Then add a layer of red velvet cake (it should fully cover the pudding), add a layer of sliced banana, and then ⅓ cup of mini chocolate chips.
Then layer, ⅓ of the remaining pudding mixture, another layer of red velvet cake, sliced bananas, and mini chocolate chips.Repeat these layers one more time. Your last layer on top should be pudding. Decorate the top of your banana pudding trifle with some red velvet cake crumbles and mini chocolate chips.
Cover the mixture and let it chill for at least 4 hours before serving.
Red Velvet Cake
Preheat oven to 325 degrees Fahrenheit. Grease a 9x13-inch pan and set aside. in a stand mixer or using a hand mixer, cream together butter and sugar until light and fluffy, about 4-5 minutes.
Add eggs one at a time. Beat each egg in until smooth.
Whisk in red food coloring, cocoa powder, salt, and vanilla.
Alternate adding buttermilk and flour to batter in three parts. Mix well until cake batter is smooth, but do not over mix.
In a small bowl, mix together vinegar and baking soda. Add to batter and mix in well. Don’t forget to scrape down the sides of the bowl.
Pour into greased pan and bake for 40-45 minutes.Insert a toothpick into the center of the cake to test for doneness, it should come out clean, a few moist crumbs are okay.
Cool completely before using in pudding.
Video
Notes
This recipe needs to be stored in the refrigerator, tightly covered. It is bested consumed within 24-48 hours of making. It will still taste fine after 48 hours, your bananas will just start to pass their prime.