Maple Bourbon Banana Pudding Cake

Maple Bourbon Banana Pudding Cake: A Decadent Fusion of Southern Comfort and Autumnal Flavors

The Maple Bourbon Banana Pudding Cake is a show-stopping dessert that marries the warmth of Southern banana pudding with the rich, spiced essence of fall baking. This indulgent cake combines the nostalgic sweetness of ripe bananas, the deep caramel notes of real maple syrup, and the bold complexity of aged bourbon into a moist, tender crumb layered with creamy vanilla pudding and crowned with a luscious glaze. It’s a dessert that feels both familiar and luxurious—perfect for holiday gatherings, Sunday dinners, or any occasion that calls for something truly special.

The History Behind the Layers

To understand the Maple Bourbon Banana Pudding Cake, we must first trace its roots through two beloved American desserts: banana pudding and spice cake. Banana pudding has long been a staple in Southern kitchens, dating back to the early 20th century when sliced bananas, custard, vanilla wafers, and meringue or whipped cream were layered into glass dishes and baked or chilled. Its popularity surged with the advent of boxed vanilla wafers and instant pudding mixes in the mid-1900s, making it an accessible, crowd-pleasing favorite.

Meanwhile, spice cakes sweetened with molasses or maple syrup have origins in New England and Appalachian cooking, where natural sweeteners were abundant. The addition of spirits like bourbon or rum was common in colonial-era baking, both as a preservative and flavor enhancer. Over time, bakers began experimenting with combining regional flavors, leading to modern hybrids like this cake.

The Maple Bourbon Banana Pudding Cake represents a contemporary evolution—a fusion born from creative home cooks who dared to blend banana pudding’s creamy texture with the depth of a bourbon-infused spice cake. Today, it stands as a testament to American culinary innovation, balancing tradition with bold new flavors.

Ingredients Breakdown: Why Each Component Matters

The magic of this cake lies in the harmony of its ingredients. Let’s break them down to understand how each contributes to the final masterpiece:

• Ripe Bananas: The star ingredient. Ripe (almost overripe) bananas provide natural sweetness, moisture, and a distinct fruity aroma. Their soft texture blends seamlessly into the batter, enhancing tenderness.
• Pure Maple Syrup: Not just a sweetener—real Grade B or dark amber maple syrup adds earthy, woody notes and a subtle smokiness that complements the bananas beautifully. Avoid pancake syrups filled with corn syrup; they lack depth.
• Bourbon: A high-quality, aged bourbon brings warmth, oakiness, and vanilla undertones. It intensifies during baking, leaving behind a sophisticated aftertaste without overwhelming the palate. Choose one you’d enjoy sipping neat.
• Vanilla Pudding Mix (Cook-and-Serve): This isn’t just for thickening—it forms a custard-like layer within the cake, creating pockets of creamy richness. Using cook-and-serve ensures a firmer set than instant varieties.
• Butter & Vegetable Oil: Butter provides flavor and structure, while oil ensures an ultra-moist crumb that stays fresh for days.
• Large Eggs: Essential for leavening and emulsification, eggs help create a light yet sturdy texture.
• All-Purpose Flour: The backbone of the cake. Sifted for even distribution, it gives structure without heaviness.
• Baking Soda & Baking Powder: A dual leavening system ensures maximum rise and fluffiness. The acid from bananas and buttermilk activates the baking soda.
• Ground Cinnamon, Nutmeg, and Cloves: These warm spices echo the autumnal theme and deepen the overall flavor profile.
• Sea Salt: Balances sweetness and enhances all other flavors.
• Whole Milk or Buttermilk: Buttermilk adds tang and tenderness due to its acidity, which reacts with baking soda. Regular milk works too, but buttermilk yields a more complex taste.
• Vanilla Wafers: Crushed and folded into the batter or used as a topping, they add crunch and reinforce the banana pudding theme.
• Powdered Sugar & Extra Maple Syrup (for Glaze): Creates a glossy, pourable glaze that seeps into cracks, adding sweetness and visual appeal.

Step-by-Step Recipe: Crafting the Ultimate Maple Bourbon Banana Pudding Cake

Making this cake is a labor of love, but every step builds toward a spectacular result. Follow these detailed instructions for bakery-quality perfection.

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. Alternatively, use a 9×13-inch rectangular pan for a sheet-style version.

Step 1: Prepare the Pudding Base

1. In a medium saucepan, combine 2 cups of whole milk and 1 package (3.4 oz) of cook-and-serve vanilla pudding mix.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5–7 minutes).
3. Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract.
4. Let cool slightly—about 15 minutes—so it’s warm but not hot when added to the batter.

Step 2: Cream the Fats and Sugars

1. In a large mixing bowl, beat ½ cup (1 stick) of softened unsalted butter and ½ cup of neutral vegetable oil on medium speed until smooth and creamy (about 1 minute).
2. Add 1 cup of granulated sugar and ½ cup of packed light brown sugar. Beat for 2–3 minutes until fluffy and pale.
3. Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next.

Step 3: Incorporate Wet Ingredients

1. In a separate bowl, mash 3 large ripe bananas (about 1¼ cups) with a fork until smooth.
2. Mix in ⅓ cup of pure maple syrup and ¼ cup of bourbon.
3. Add this banana mixture to the butter-sugar mix along with ½ cup of buttermilk (or regular milk), and beat on low until combined.
4. Gradually add the warm vanilla pudding, mixing just until uniform. Do not overmix.

Step 4: Combine Dry Ingredients and Fold In

1. In another bowl, whisk together 2 cups of sifted all-purpose flour, 1½ teaspoons of baking soda, 1 teaspoon of baking powder, 1½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of sea salt.
2. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks remain. Overmixing can lead to toughness.
3. Fold in ¾ cup of crushed vanilla wafers using a spatula for even distribution.

Step 5: Bake to Perfection

1. Pour the batter evenly into the prepared pans.
2. Smooth the tops with a spatula and tap gently on the counter to release air bubbles.
3. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
4. If using a 9×13 pan, bake for 38–45 minutes.
5. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Make the Maple Bourbon Glaze

1. Whisk together 1½ cups of powdered sugar, 2 tablespoons of pure maple syrup, 1 tablespoon of bourbon, and 1–2 tablespoons of heavy cream or milk until smooth.
2. Adjust consistency: thicker for drizzling, thinner for pouring.
3. Once cakes are completely cool, place one layer on a serving plate, drizzle with some glaze, top with second layer, and finish with remaining glaze.
4. Optional: Sprinkle extra crushed vanilla wafers or toasted pecans on top for garnish.

Expert Tips for Success

• Use Very Ripe Bananas: Look for bananas with deep brown speckles or black skins—they’re sweeter and easier to mash.
• Don’t Skip the Pudding Cook Time: Properly cooked pudding ensures a stable texture within the cake. Undercooked pudding may weep or curdle.
• Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature to promote even mixing and prevent curdling.
• Avoid Overmixing: Once flour is added, mix only until combined. Overmixing develops gluten and leads to a dense cake.
• Cool Completely Before Glazing: Warm cake will melt the glaze, causing it to run off instead of setting.
• Enhance Flavor with Resting: Wrap cooled layers in plastic and chill overnight before assembling. This intensifies flavors and firms up the crumb for cleaner slicing.
• Storage Tip: Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.

Variations and Customizations

This cake is wonderfully adaptable. Try these twists to suit dietary needs or seasonal whims:

• Alcohol-Free Version: Replace bourbon with strong brewed coffee, apple cider, or a splash of vanilla-almond milk. The cake remains flavorful without the spirit.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if not included in the mix.
• Dairy-Free Adaptation: Use plant-based butter, coconut milk, and dairy-free pudding mix. Opt for almond or oat milk in place of buttermilk.
• Nutty Upgrade: Fold in ½ cup of chopped toasted pecans or walnuts for added crunch and richness.
• Spice Level Boost: Add a pinch of allspice or ginger for extra warmth, or a dash of cayenne for a surprising kick.
• Layered Parfait Style: Skip baking and turn it into a trifle: alternate cake cubes, fresh bananas, whipped cream, and pudding in glasses for individual servings.
• Mini Versions: Bake in muffin tins for cupcakes (reduce time to 18–22 minutes) or use a bundt pan for a dramatic centerpiece.
• Chocolate Twist: Add ⅓ cup of cocoa powder to dry ingredients and use chocolate wafers instead of vanilla for a mocha-bourbon variation.

Health Considerations and Nutritional Value

While undeniably indulgent, this cake can be enjoyed mindfully. Here’s a nutritional overview per slice (based on 12 servings):

• Calories: ~380–420 kcal
• Total Fat: 16–18g (mostly from butter, oil, and egg yolks)
• Saturated Fat: 7–9g
• Carbohydrates: 60–65g (including natural sugars from bananas and maple syrup)
• Sugars: 40–45g (a combination of added and natural)
• Protein: 5–6g
• Fiber: 1–2g (can be increased by using whole wheat pastry flour)
• Sodium: ~280mg

Considerations:

• Alcohol Content: Most of the bourbon bakes off, but trace amounts may remain. Not recommended for children, pregnant individuals, or those avoiding alcohol.
• Sugar Levels: High due to multiple sweeteners. Reduce sugar by ¼ cup total or use monk fruit-sweetened pudding for lower glycemic impact.
• Balanced Indulgence: Pair with a green salad or fruit platter to balance the meal. Serve smaller slices to savor the richness.
• Energy Density: High in calories and fat—ideal for cold weather or post-workout energy, but best enjoyed occasionally.

Full Ingredient List

For the Cake:

• 3 large ripe bananas, mashed (~1¼ cups)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 3 large eggs
• ⅓ cup pure maple syrup (dark amber preferred)
• ¼ cup bourbon (such as Maker’s Mark or Buffalo Trace)
• ½ cup buttermilk (or whole milk)
• 2 cups all-purpose flour (sifted)
• 1½ tsp baking soda
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp sea salt
• ¾ cup crushed vanilla wafers (plus extra for garnish)
• 1 (3.4 oz) package cook-and-serve vanilla pudding mix
• 2 cups whole milk (divided use)

For the Maple Bourbon Glaze:

• 1½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp bourbon
• 1–2 tbsp heavy cream or milk

Optional Garnishes:

• Extra crushed vanilla wafers
• Toasted pecans or walnuts
• Thin banana slices
• Whipped cream or vanilla ice cream

Detailed Directions

1. Prepare Pudding: In a saucepan, combine 2 cups milk and pudding mix. Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat; stir in 2 tbsp butter and 1 tsp vanilla. Cool 15 minutes.
2. Cream Butter and Sugars: In a stand mixer with paddle attachment, beat butter, oil, granulated sugar, and brown sugar until fluffy (~3 mins). Add eggs one at a time, mixing well after each.
3. Add Banana Mixture: In a bowl, combine mashed bananas, maple syrup, and bourbon. Add to mixer with buttermilk. Mix on low until blended.
4. Incorporate Pudding: Slowly add warm pudding to batter, mixing until smooth.
5. Combine Dry Ingredients: Whisk flour, baking soda, baking powder, spices, and salt. Gradually add to wet ingredients on low speed until just combined.
6. Fold in Wafers: Gently stir in crushed vanilla wafers with a spatula.
7. Divide and Bake: Pour batter into greased 9-inch round pans. Bake at 350°F for 28–35 mins. Cool 10 mins in pans, then transfer to racks.
8. Make Glaze: Whisk powdered sugar, maple syrup, bourbon, and cream until smooth. Adjust thickness with more liquid or sugar.
9. Assemble Cake: Once cooled, stack layers with glaze between and on top. Garnish as desired.
10. Serve: Slice with a sharp knife dipped in hot water for clean cuts. Serve at room temperature.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! Bake and cool the layers up to 2 days in advance. Wrap tightly and store at room temperature or refrigerate. Glaze just before serving.

Can I freeze Maple Bourbon Banana Pudding Cake?
Absolutely. Wrap unfrosted layers in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge before glazing. Fully assembled cake can be frozen for 1 month—place in an airtight container.

Why did my cake sink in the middle?
Common causes include underbaking, opening the oven too early, too much leavening, or overmixing. Ensure your baking powder is fresh and avoid sudden temperature changes.

Can I use instant pudding instead?
Cook-and-serve is recommended for better texture and stability. Instant pudding may result in a softer, looser crumb and could weep over time.

Is there a substitute for bourbon?
Yes. Replace with equal parts strong coffee, apple juice, or non-alcoholic vanilla extract. For depth, add ½ tsp of smoked salt or a drop of liquid smoke.

How do I make buttermilk if I don’t have any?
Mix ½ cup milk with ½ tbsp lemon juice or white vinegar. Let sit 5–10 minutes until slightly curdled.

Can I make this into a loaf cake?
Yes. Divide batter into two 8×4-inch loaf pans. Bake for 45–55 minutes. Great for gifts!

Why is my glaze too runny or too thick?
Add more powdered sugar to thicken or more cream/maple syrup to thin. Humidity can affect consistency—adjust gradually.

Summary

The Maple Bourbon Banana Pudding Cake is a soul-warming dessert that unites Southern charm with rustic fall flavors, featuring layers of spiced banana cake, creamy vanilla pudding, and a rich maple-bourbon glaze. Moist, aromatic, and unforgettable, it’s the ultimate comfort dessert for gatherings, holidays, or treating yourself.