This red velvet banana pudding is perfect for the holidays

NEW YORK, NY - DECEMBER 18: A view of atmosphere at the Magnolia Bakery "Rockette Red Velvet" cupcake unveiling at Magnolia Bakery Rockefeller Center on December 18, 2013 in New York City. (Photo by Cindy Ord/Getty Images)
NEW YORK, NY - DECEMBER 18: A view of atmosphere at the Magnolia Bakery "Rockette Red Velvet" cupcake unveiling at Magnolia Bakery Rockefeller Center on December 18, 2013 in New York City. (Photo by Cindy Ord/Getty Images) /

Add this red velvet banana pudding recipe to your holiday menu

The holidays may be about hope and family and giving, but let’s be honest, they’re also about shoving as many desserts in your mouth as humanly possible. Whether your drug of choice is cookies, cakes, or pies, dessert is one of the most delicious parts of the holiday season. And how would you feel about a red velvet banana pudding?

If you’re looking for a new twist on two popular desserts for the holidays, you need to try this red velvet banana pudding recipe from Delish. It’s based on Magnolia Bakery’s version and looks completely delicious.

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For the cake part of the recipe, you need is cake flour, salt, butter, sugar, eggs, red food coloring, cocoa powder, vanilla, buttermilk, cider vinegar, and baking soda.

For the frosting/pudding part, you need condensed milk, instant vanilla pudding, cream cheese, heavy cream, bananas, and mini chocolate chips.

This red velvet banana pudding is inspired by Magnolia Bakery

To start, you first need to preheat your oven to 325 degrees and then butter a 9×13-inch pan. Next, mix together flour and salt and set it aside. Then, in a stand mixer, beat together butter and sugar until it’s light and fluffy. It should take about five minutes.

From there, add in your eggs one at a time. I know you’re going to want to throw all the eggs in at once and just mix the hell out of it, but please don’t. Your cake will be better if you put them in one at a time.

In a separate bowl (I know. It’s a lot of bowls), mix together the red food coloring and cocoa powder. Then on low speed, mix that into the butter mixture. Then, in a liquid measuring cup, mix together buttermilk and vanilla.

Finally, beginning and ending with the dry flour mixture, add the dry mixture to the stand mixer bowl in three separate additions, alternating with the buttermilk mixture. Scrape down the sides of the bowl.

In another bowl, mix together the cider vinegar and baking soda and slowly add it to your cake batter. Pour the batter into your prepared pan and throw it in the preheated oven for 40-45 minutes. Once it’s done, let it cool completely.

Now for the frosting pudding AKA the best part! While the cake is baking, clean your stand mixer bowl because you’re going to need it for the frosting. When that’s done, whisk condensed milk and water together for one minute. Add in the instant vanilla pudding mix and let your mixer go for about two minutes until it’s smooth. Pour the pudding into a bowl and refrigerate it for an hour.

After the pudding is set, transfer it back into your stand mixer and add the softened cream cheese. Mix until combined and creamy. Put this mixture into the refrigerator while you make some whipped cream.

At this point, you’re either going to need another bowl for your stand mixer or clean the other one again. Yeah…this is time-consuming but if you want to go to sugar heaven, you have to work for it. In your clean bowl, add the heavy cream and whip it on medium speed until it forms stiff peaks.

Next, get out your pudding mixture and spoon small portions of it into the whipped cream while your mixer is on low speed. You don’t want to whip the air out of the cream. You’ll just end up with a mess. Once all the pudding is mixed in, you’re all set.

Back to the cake! Take your red velvet cake out of the pan and cut it into a 4×2 grid which will give you eight rectangular pieces. From there, cut each rectangle in half.

Now it’s time for assembly! (finally!) You’re going to need a trifle bowl or some deep bowl to layer your dessert in. Start with a layer of the pudding on the bottom and then put enough red velvet cake on top to cover. Next, add a third of your sliced bananas and 1/3 cup of the mini chocolate chips. Repeat this layering process until you have no cake and/or pudding left.

Cover your dessert with plastic wrap and refrigerate it for four hours. Could you eat it right away? Technically, yes, but time in the refrigerator will allow the flavors to mingle and allow the pudding and cake to smoosh together and bond.

Once the four hours is up…get a big spoon and dig in. Or, I guess, you could serve it to other people. You do whatever your heart tells you.

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What do you think of this red velvet banana pudding recipe? Will you be trying it out this holiday season? Let us know in the comments below!